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This chunky chorizo potato soup has turned into my cold-weather favorite when I'm craving something hot and filling. The thick, velvety base paired with zesty chorizo makes it the ultimate comfort dish that always has everyone asking for more.
I whipped up this soup during a surprise blizzard when we couldn't leave the house for days. What began as just using up pantry leftovers quickly became the meal my family begs for most. These days my hubby specifically requests it whenever the thermometer drops below freezing.
- Chorizo sausage: The key component bringing smoky heat to the dish. Try Spanish-style for traditional taste or Mexican chorizo for something equally yummy but different.
- Large onion: Forms the flavor foundation. Sweet varieties work great to offset the spicy sausage.
- Garlic cloves: Must be fresh. The jarred stuff just can't deliver enough flavor to stand against the chorizo.
- Potatoes: Go with Russets since their starch naturally thickens the soup. Pick firm ones without any greenish spots.
- Chicken broth: Making your own takes this soup to another level, but good boxed broth works fine too.
- Heavy cream: Delivers that unmistakable silkiness. Don't skimp on fat content if you want the best texture.
- Smoked paprika: Boosts the smokiness from the chorizo. The Spanish version called pimentón gives the most genuine flavor.
- Black pepper: Grinding it yourself really does make the end result taste better.
- Salt: Diamond Crystal kosher salt lets you control seasoning better than regular table salt.
- Green onions: Gives a bright color pop and fresh contrast to the rich soup base.
- Olive oil: Using quality oil helps bring out more chorizo flavor during cooking.
How To Make Delicious Chorizo Potato Soup
- Brown the Chorizo:
- Pour olive oil into a big Dutch oven over medium heat till it shimmers. Toss in the chorizo, breaking it into tiny bits with your wooden spoon. Let it sit untouched for about 2 minutes before stirring so it gets nicely browned. Keep cooking until it's totally browned with slightly crispy edges, roughly 5 more minutes. The drippings from the chorizo will soak up all the spices from the meat, making an amazing flavor base.
- Develop the Aromatics:
- Throw the chopped onion right in with the chorizo and fat while keeping the medium heat. Stir now and then until the onions get soft and see-through, about 4 minutes. They'll pick up a nice orange color from the chorizo oil. Add the chopped garlic and cook just 1 minute till it smells good, but watch it closely so it doesn't burn and turn bitter.
- Build the Base:
- Put the cubed potatoes in the pot and mix them well with the chorizo stuff so they get coated in all that tasty oil. Sprinkle the smoked paprika on top and keep stirring for half a minute to warm the spice and release its oils. This quick step makes a huge difference in how rich the flavor turns out.
- Create the Soup:
- Add the chicken broth and make sure to scrape the bottom of the pot with your spoon to get any stuck bits off. Those little pieces pack tons of flavor. Bring everything to a boil, then turn it down to a gentle simmer. Put the lid on partway so some steam can escape and cook until you can easily stick a fork in the potatoes, about 15 to 20 minutes depending on how small you cut them.
- Texturize and Enrich:
- When potatoes are soft, grab a potato masher and smash about half the potatoes right in the pot, leaving lots of chunks for texture. The starch coming out will thicken your soup naturally. Pour in the heavy cream while stirring so it mixes in evenly. Let it simmer gently for 5 more minutes so flavors can blend and the soup gets a bit thicker.
- Season and Serve:
- Taste your soup and add salt and fresh ground pepper as needed. Just remember the chorizo and broth already have salt, so go slow. Pour the hot soup into warmed bowls and top with plenty of sliced green onions. The mix of rich soup and fresh green onions makes the perfect finishing touch.
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What I love most about this soup is how the chorizo gives its unique taste to every bite. I once made this for my grandma from Spain who hardly ever praised non-traditional cooking. She took one spoonful, lifted her eyebrows and wanted to know how I made it. From her, that was the biggest compliment possible.
Keeping And Warming Up
This soup keeps really well in sealed containers in the fridge for up to 4 days. The flavor actually gets better after sitting overnight as everything blends together. When you want to warm it up, do it slowly on the stove over medium-low heat and stir every so often. Don't let it boil hard or the cream might separate. If it's gotten too thick while stored, just add a splash of chicken broth or even water to thin it out how you like it. You might notice a thin layer of orange oil on top after refrigerating, that's totally normal and you can just stir it back in when reheating.
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Clever Swaps
Don't worry if you're missing some ingredients, you can still make this soup. You can swap heavy cream with half and half for something lighter, though it won't be quite as rich. If you can't do dairy, full-fat coconut milk works surprisingly well and goes nicely with the smoky chorizo. For fewer calories, try turkey or chicken chorizo instead of the traditional pork. Vegetarians can use plant-based chorizo alternatives and veggie broth, with the smoked paprika helping keep that authentic taste. And if you're out of russet potatoes, Yukon golds are a great backup and can make the finished soup even creamier.
What To Serve With It
This filling soup works great on its own but turns into something special with the right sides. I love pairing it with a basic green salad with light vinaigrette, as the tanginess cuts through the soup's richness perfectly. A piece of crusty sourdough for dipping is a must-have at our table. For a Spanish twist, serve small bowls of this soup with pan con tomate, which is crusty bread rubbed with garlic and topped with grated tomato and olive oil. When I have guests over, I serve this soup in little cups as an appetizer before the main dish, and it always wows everyone and sets up a memorable dinner.
Frequently Asked Questions
- → Could I swap out the chorizo for something else?
Sure! Try using spicy Italian sausage, turkey sausage, or even kielbasa. Just know the flavors will change since chorizo has a distinct smoky spice.
- → Is there a non-dairy option for this soup?
Yes! Use coconut milk instead of heavy cream. It gives the soup a slight sweetness that pairs nicely with the bold chorizo flavors.
- → How can I thicken the soup if I skip the cream?
You can mash some extra potatoes directly in the pot to thicken the soup. The starch in the potatoes gives it a creamy texture naturally.
- → Can I make this soup ahead of time?
Definitely! Store it in the fridge for up to three days. Reheat gently, and add a splash of broth or water if it thickens too much.
- → What pairs well with this soup?
This soup goes great with garlic bread, crusty rolls, or a fresh green salad. Roasted veggies also make an excellent side dish.
- → Is freezing this soup an option?
Yes, you can freeze it! Just skip the heavy cream before freezing and add it while reheating for the best texture.