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Creamy Chorizo Potato Soup

Creamy Chorizo Potato Soup with tender Yukon gold potatoes simmered in chicken broth and mashed for a thick, velvety texture. Browning the chorizo first builds deep smoky flavor, then heavy cream and smoked paprika create a rich orange-red finish.
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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
Potatoes and aromatics
  • 3 lb Yukon gold potatoes
  • 1 onion
  • 4 garlic
  • 1 red bell pepper
Soup base and seasoning
  • 4 cup chicken broth
  • 2.5 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp cayenne
  • 1 salt and pepper to taste
Creamy finish
  • 1.5 cup heavy cream
  • 1 sour cream for serving
  • 1 fresh parsley for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Add the chorizo to a large pot over medium heat and cook until browned and fat is rendered, about 8-10 minutes, then remove and set aside.
Sauté aromatics and toast spices
  1. Sauté the onion and red bell pepper in the chorizo fat over medium heat for 4-5 minutes, until softened.
  2. Add the garlic and cook for 1 minute, stirring constantly so it doesn’t brown.
  3. Stir in the smoked paprika, cumin, and cayenne and cook for 1 minute, until fragrant and darker in color.
Simmer until tender
  1. Pour in the chicken broth and add the cubed Yukon gold potatoes, then simmer for 20 minutes, stirring once or twice, until potatoes are tender.
  2. Mash some of the potatoes in the pot (leave some chunks for texture), then stir in the heavy cream until the soup looks creamy and evenly colored.
Finish and serve
  1. Return the browned chorizo to the pot and simmer for 5 minutes, so flavors meld and the soup thickens slightly.
  2. Season with salt and pepper to taste, then serve hot topped with sour cream and fresh parsley.

Notes

Pro tip: for the thick, spoon-coating texture, mash only part of the potatoes and keep some chunks. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat to avoid breaking the cream. Freeze up to 2 months, though the texture may be slightly softer after thawing. For a dairy-light swap, use evaporated milk instead of heavy cream and add it after simmering so it stays silky.