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Creamy Chorizo Potato Soup

Creamy chorizo potato soup made with browned chorizo, simmered Yukon gold potatoes, and a rich cream finish. Expect a smoky paprika-cumin flavor with tender chunks and a lightly mashed, thick texture.
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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
  

Mexican chorizo or cured Spanish chorizo
  • 12 oz Mexican chorizo or cured Spanish chorizo
Yukon gold potatoes
  • 3 lb Yukon gold potatoes
Onion and bell pepper base
  • 1 onion
  • 1 red bell pepper
Garlic
  • 4 garlic
Chicken broth
  • 4 cup chicken broth
Heavy cream
  • 1.5 cup heavy cream
Smoked paprika and spices
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp cayenne
Salt and pepper
  • 0.25 tsp salt and pepper to taste Use to taste; start with a small amount and adjust.
For serving
  • 0.25 fresh parsley Chopped, for garnish.
  • 1 sour cream Optional, for serving.

Equipment

  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Heat a large pot over medium heat and cook the chorizo until browned and the fat is rendered. Remove the chorizo and set it aside.
Sauté aromatics
  1. In the chorizo fat, sauté the onion and red bell pepper for 4–5 minutes, until softened. Add the garlic and cook for 1 minute.
Toast the spices
  1. Stir in the smoked paprika, cumin, and cayenne and cook for 1 minute, just until fragrant. Keep the heat at medium so the spices toast without burning.
Simmer the potatoes
  1. Pour in the chicken broth and add the Yukon gold potatoes. 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 until the soup turns creamy. Mix until no large dry pockets remain.
Finish and season
  1. Return the browned chorizo to the pot and simmer for 5 minutes to meld the flavors. Taste and season with salt and pepper to taste.
Serve
  1. Ladle the soup into bowls and top with sour cream and fresh parsley. Serve warm with an extra dusting of smoked paprika if desired.

Notes

Pro tip: mash only part of the potatoes so you get a thick, creamy soup with some chunky texture. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove (or microwave) with a splash of broth if needed. Freezing is not ideal because cream can break, but if you must, thaw and reheat slowly, stirring constantly. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly less rich).