This creamy chorizo potato soup is a warm bowl of happiness! With tender potatoes and spicy chorizo, it’s rich, comforting, and perfect for chilly days.
Making this soup is like getting a hug from the inside! I love to top it with cheese and green onions. It’s such a tasty treat that I often find myself going back for seconds! 😄
Key Ingredients & Substitutions
Chorizo Sausage: This spicy sausage is key to the soup’s flavor. If you don’t have chorizo, you can use ground sausage or even turkey sausage for a lighter option. For a vegetarian version, try using a plant-based chorizo or simply add more spices to enhance flavors.
Potatoes: While I love using russet potatoes for their creaminess, Yukon Golds work great too! If you’re looking for a low-carb option, cauliflower can be a fun substitute; just adjust cooking times as it cooks faster.
Heavy Cream: This adds richness, but you can replace it with half-and-half or evaporated milk for a lighter version. For dairy-free, consider coconut milk, which gives a nice creamy texture.
Sour Cream: It adds a tangy touch. You can substitute Greek yogurt for a healthier twist. If you’re avoiding dairy, use a plant-based yogurt.
Smoked Paprika: This gives a smoky depth to the soup. If you don’t have it, regular paprika works, but you might want to add a dash of liquid smoke for that extra flavor boost.
How Do I Get My Soup to the Right Consistency?
Getting the perfect thickness for your creamy chorizo potato soup is all about how you handle the potatoes. Partially mashing them is essential here!
- Once your potatoes are tender, mash about half of them using a potato masher or immersion blender. This releases starch and thickens the soup.
- Stir in the cooked chorizo and the cream gradually. This helps to find the right balance. If it’s too thick, just add a bit more chicken broth.
- Let it simmer for a few more minutes to meld the flavors together. This also helps thicken the broth!
Remember, you can always adjust the texture by adding more liquid or letting it cook longer to thicken. Enjoy creating your perfect bowl!
How to Make Creamy Chorizo Potato Soup
Ingredients You’ll Need:
For the Soup:
- 8 ounces chorizo sausage, casing removed
- 1 tablespoon olive oil (if needed)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced (about 4 cups)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream (plus extra for garnish)
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1/4 cup shredded cheese (cheddar or Mexican blend, optional for garnish)
How Much Time Will You Need?
This creamy chorizo potato soup takes about 10 minutes to prep and roughly 30 minutes to cook, totaling about 40 minutes from start to finish. A quick and delicious meal that’s perfect any day!
Step-by-Step Instructions:
1. Cook the Chorizo:
In a large pot or Dutch oven, add the chorizo over medium heat. Use a spoon to break it up, cooking until it’s nice and crispy, about 5-7 minutes. Once done, remove it with a slotted spoon and set it aside. If there’s too much fat in the pot, drain some, but leave about 1 tablespoon for flavor!
2. Sauté the Vegetables:
If needed, add a little olive oil to the pot. Toss in the chopped onion and sauté for about 4 minutes, until it’s softened. Then, add the minced garlic and give it a quick stir for around 30 seconds until it smells amazing!
3. Add the Potatoes:
Next, add the diced potatoes to the pot. Stir them together with the onions and garlic so that they soak up all the great flavors.
4. Bring to a Boil:
Pour in the chicken broth and crank up the heat to bring everything to a boil. Once boiling, lower the heat and let it simmer until the potatoes are tender, which should take about 15-20 minutes.
5. Mash the Potatoes:
Grab a potato masher or an immersion blender and partially mash the potatoes right in the pot. This helps thicken the soup while keeping some delicious chunks for texture!
6. Add Cream and Chorizo:
Now, stir in the crispy chorizo, heavy cream, sour cream, and smoked paprika. Allow the soup to simmer for another 5 minutes, letting all the flavors come together. Season with salt and pepper to your liking!
7. Serve and Garnish:
Time to enjoy! Ladle the soup into bowls and top with a drizzle of sour cream, a sprinkle of chopped parsley, and some shredded cheese if you like. Serve it hot alongside crusty bread or tortilla chips for dipping!
Enjoy your deliciously creamy and spicy chorizo potato soup!
Can I Use Different Types of Sausage?
Absolutely! While chorizo adds a unique flavor, you can substitute it with ground turkey or pork sausage. For a vegetarian option, try using a plant-based sausage or simply add more spices and vegetables!
How Can I Make This Soup Dairy-Free?
To make this soup dairy-free, substitute the heavy cream and sour cream with coconut milk or unsweetened almond milk and a dairy-free yogurt. Adjust seasoning to taste, as dairy-free alternatives may alter the flavor slightly.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating. You may need to add a splash of broth to thin it out a little.
Can I Make This Soup Ahead of Time?
Yes, you can! This soup actually tastes even better the next day as the flavors meld together. Prepare it ahead and store it in the fridge. Just give it a good stir and heat it up before serving!