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Creamy Chorizo Potato Soup

Creamy chorizo potato soup made with tender Yukon gold potatoes simmered in chicken broth, then mashed for a thick, spoonable texture. Browned chorizo fat is used to sauté the vegetables for deep smoky flavor, finished with heavy cream and smoky paprika.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 12 oz Mexican chorizo or cured Spanish chorizo Sliced or crumbled
  • 3 lb Yukon gold potatoes Peeled and cubed
  • 1 onion Diced
  • 4 garlic Minced
  • 1 red bell pepper Diced
  • 4 cup chicken broth
  • 1.5 cup heavy cream
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp cayenne
  • Salt and pepper to taste
  • Fresh parsley For serving
  • sour cream For serving

Equipment

  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Cook the chorizo in a large pot over medium heat until browned and the fat is rendered. Remove and set aside.
Sauté aromatics
  1. Sauté the onion and bell pepper in the chorizo fat for 4-5 minutes over medium heat. Add the garlic and cook for 1 minute.
Toast spices
  1. Stir in the smoked paprika, cumin, and cayenne and cook for 1 minute. Keep stirring so the spices smell fragrant without burning.
Simmer the potatoes
  1. Add the chicken broth and Yukon gold potatoes, then bring to a simmer. Simmer for 20 minutes, until the potatoes are tender.
Make it creamy
  1. Mash some of the potatoes in the pot, then stir in the heavy cream. Mix until the soup looks creamy and slightly thickened.
Finish and serve
  1. Return the chorizo to the pot and simmer for 5 minutes. Season with salt and pepper to taste, then serve with sour cream and fresh parsley.

Notes

For a thicker, velvety bowl, mash the potatoes right in the pot after simmering; use more mashing for a spoon-coating texture. Store leftovers in the refrigerator up to 4 days. Freezing is not recommended because cream-based soups can separate when thawed. Dietary swap: use a lactose-free heavy cream (or lactose-free cream alternative) to reduce dairy lactose while keeping the same creamy finish.