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Creamy Chorizo Potato Soup

Creamy chorizo potato soup with tender Yukon gold potatoes, simmered in chicken broth and finished with heavy cream for a thick, spoon-coating texture. Smoked paprika, cumin, and a pinch of cayenne give smoky depth, topped with parsley and sour cream.
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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
  

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.
  • 1 red bell pepper Diced.
  • 4 garlic Cloves, minced.
broth and dairy
  • 4 cup chicken broth
  • 1.5 cup heavy cream
seasonings
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp cayenne
  • salt and pepper To taste.
serving
  • fresh parsley To serve.
  • sour cream To serve.

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, then remove and set aside. You should see browned crumbles and a clear layer of chorizo fat in the pot.
Sauté the vegetables
  1. Sauté the onion and red bell pepper in the chorizo fat for 4-5 minutes. Stir until the onion softens and the pepper edges look slightly tender.
  2. Add the garlic and cook for 1 minute. Keep it moving until fragrant, without browning.
Build the flavor
  1. Stir in the smoked paprika, cumin, and cayenne and cook for 1 minute. The spices should darken slightly and smell toasted.
Simmer and thicken
  1. Add the chicken broth and potatoes, then simmer for 20 minutes until the potatoes are tender. A fork should slide into the biggest cubes with little resistance.
  2. Mash some of the potatoes in the pot, then stir in the heavy cream. The soup should turn creamy with a thick, velvety body and visible potato pieces.
Finish and serve
  1. Return the chorizo to the pot and simmer for 5 minutes. Warm through so the flavor redistributes and the soup looks cohesive.
  2. Season with salt and pepper to taste and serve with sour cream and fresh parsley. Finish with a swirl of sour cream and a sprinkle of parsley on top.

Notes

Pro tip: for a creamier texture without over-mashing, mash about one-third of the potatoes and leave the rest chunky for a chowder-style bite. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat gently to avoid the cream separating. Freeze is not recommended due to the dairy texture. For a lighter option, use half-and-half instead of heavy cream (the soup will be slightly less thick).