Satisfying Potato Chorizo Soup
Warm, hearty, and bursting with smoky flavors, this Satisfying Potato Chorizo Soup is the ultimate comfort meal for any season. Featuring tender chunks of russet potatoes, savory chorizo sausage, and a perfectly spiced broth infused with smoked paprika, cumin, and a touch of cayenne, this dish balances richness with a hint of heat. Creamy and partially blended, the texture is irresistibly velvety while still offering hearty bites of potato and sausage. Finished with a swirl of heavy cream and bright notes of fresh parsley, this easy one-pot soup comes together in just under an hour, making it ideal for weeknight dinners or cozy family gatherings. Pair it with crusty bread for a complete and satisfying meal. Keywords: potato chorizo soup, hearty soup recipes, smoky potato soup, one-pot meals, comfort food soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces chorizo sausage
- 1 large yellow onion
- 4 cloves garlic cloves
- 4 medium russet potatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 6 cups chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley
Instructions
Heat a large pot over medium heat and add the olive oil.
Remove the chorizo from its casing (if applicable) and cook it in the pot, breaking it into small pieces with a spatula. Cook for 5–7 minutes until browned and fully cooked.
Transfer the cooked chorizo to a plate lined with paper towels to drain and set aside.
In the same pot, add the diced onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for 1 additional minute, stirring frequently to avoid burning.
Peel and dice the potatoes into 1/2-inch cubes. Add the potatoes to the pot along with the smoked paprika, ground cumin, and cayenne pepper. Stir to coat the potatoes evenly in the spices.
Pour in the chicken or vegetable broth and bring the soup to a gentle boil. Reduce the heat to a simmer and cook for 20–25 minutes, or until the potatoes are tender when pierced with a fork.
Using a handheld immersion blender, blend the soup partially, leaving some chunks of potato for texture. (Alternatively, transfer about half the soup to a blender and pulse, then return it to the pot.)
Stir the cooked chorizo back into the pot and season with salt and black pepper to taste.
Lower the heat and stir in the heavy cream. Simmer gently for 5 more minutes to heat through, being careful not to let the soup boil.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
3217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.1 g | 280% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 13762 mg | 598% | |
| Total Carbohydrate | 180.8 g | 66% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 17.9 g | ||
| Protein | 117.7 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4576 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
