Creamy Chorizo Soup (Print Version)
# Ingredients:
→ Core Components
01 -
4 medium potatoes, peeled and cut into small cubes (around 4 cups)
02 -
1 tsp smoky paprika
03 -
1 cup of rich heavy cream
04 -
4 cups of reduced-sodium chicken broth
05 -
3 minced garlic cloves
06 -
1 lb of chorizo sausage, remove the casing
07 -
1 big onion, chopped into small pieces
08 -
1/2 tsp black pepper
09 -
1/2 tsp salt, or to your preference
→ Optional Add-ons & Finishing Touches
10 -
2 tablespoons olive oil (for sautéing, if desired)
11 -
A couple of green onions, thinly sliced, for topping
# Instructions:
01 -
In a big cooking pot or Dutch oven, warm up the olive oil (only if you're using it) on medium heat. Add the chorizo, breaking it into smaller bits, and cook until it's browned and done, about 5–7 minutes.
02 -
Toss the chopped onion and garlic into the pot with the cooked chorizo. Cook while stirring until the onion turns clear and soft, taking roughly 3–4 minutes.
03 -
Mix in the diced potatoes with the paprika, ensuring everything is evenly coated in the delicious flavors.
04 -
Pour in the chicken broth and let it come to a rolling boil. Turn the heat down low and simmer gently until the potato pieces are nice and soft, which should take 15–20 minutes.
05 -
If you like a thicker texture, mash a few of the cooked potato chunks with a masher right in the pot. Keep some pieces whole for a nice balance.
06 -
Pour the heavy cream into the soup and season with salt and pepper. Warm the soup up gently, adjusting the flavors as needed.
07 -
Serve up the warm soup in bowls, sprinkling some sliced green onions on top for a fresh finish.
# Notes:
01 -
Prefer a lighter version? Swap the heavy cream for half-and-half or coconut milk.
02 -
Cut back on salt if you're using pre-seasoned or salted chicken broth.