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Creamy Chorizo Potato Soup

Creamy chorizo potato soup made with browned chorizo, mashed Yukon gold potatoes, and smoky spices for a thick, velvety bowl. Simmered until tender, then finished with heavy cream and topped with sour cream and parsley.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

chorizo
  • 12 oz Mexican chorizo or cured Spanish chorizo sliced or crumbled
potatoes
  • 3 lb Yukon gold potatoes peeled and cubed
vegetables
  • 1 onion diced
  • 4 garlic cloves minced
  • 1 red bell pepper diced
liquid and dairy
  • 4 cup chicken broth
  • 1.5 cup heavy cream
spices
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp cayenne
  • 0.25 salt and pepper to taste
garnish
  • 0.25 fresh parsley for serving
  • 0.25 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 fat is rendered, about 6-8 minutes. Remove and set the chorizo aside.
Sauté aromatics
  1. Sauté the onion and red bell pepper in the chorizo fat over medium heat for 4-5 minutes. Add the minced garlic and cook for 1 minute.
Toast spices
  1. Stir in the smoked paprika, cumin, and cayenne, and cook for 1 minute. Keep the pot at medium heat to bloom the spices.
Simmer the soup
  1. Add the chicken broth and the cubed Yukon gold potatoes, then bring to a simmer. Simmer for 20 minutes until the potatoes are tender.
  2. Mash some of the potatoes in the pot to thicken the soup, then stir in the heavy cream. Cook for 1 minute to incorporate.
  3. Return the browned chorizo to the pot, then simmer for 5 minutes. Stir occasionally so the soup stays smooth and creamy.
Finish and serve
  1. Season with salt and pepper to taste. Ladle into bowls and top with sour cream and fresh parsley.

Notes

For a thicker texture, mash more of the potatoes after the first simmer and keep the soup at a gentle simmer before serving. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth if it thickens too much. Freezing is not recommended due to the cream, which can separate. If you want a lighter option, use half-and-half instead of heavy cream for a similar flavor with slightly less richness.