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Creamy Chorizo Potato Soup

Creamy chorizo potato soup with browned chorizo, tender Yukon gold chunks, and a smoky paprika-spiced broth finished with heavy cream. Simmer, mash slightly for body, then serve with sour cream and parsley for a rich, velvety bowl.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chorizo
  • 12 oz Mexican chorizo or cured Spanish chorizo Sliced or crumbled.
Potatoes
  • 3 lb Yukon gold potatoes Peeled and cubed.
Aromatics
  • 1 onion Diced.
  • 4 clove garlic Minced.
  • 1 red bell pepper Diced.
Soup base
  • 4 cup chicken broth
  • 1.5 cup heavy cream
Seasonings
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp cayenne
  • Salt and pepper to taste Use to season.
Serving
  • 1 Fresh parsley For serving.
  • 1 sour cream 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 fat is rendered, then remove and set aside. Look for dark caramelized bits and a visible pool of orange-red fat.
Sauté aromatics
  1. Sauté the onion and red bell pepper in the chorizo fat for 4-5 minutes until softened. Keep the pot at a steady sizzle and stir until the onion looks translucent.
  2. Add the minced garlic and cook for 1 minute. Stir constantly until fragrant, about 60 seconds.
Build the smoky flavor
  1. Stir in the smoked paprika, cumin, and cayenne and cook for 1 minute. The spices should darken slightly and smell toasted.
Simmer and thicken
  1. Add the chicken broth and cubed Yukon gold potatoes, then simmer for 20 minutes until the potatoes are tender. You should be able to pierce a potato easily with a fork.
  2. Mash some of the potatoes in the pot to thicken the soup, then stir in the heavy cream. Stop when the soup looks creamy but still has some chunky pieces.
  3. Return the browned chorizo to the pot and simmer for 5 minutes. Let it heat through so the flavor blends, with gentle bubbling around the edges.
Season and serve
  1. Season with salt and pepper to taste. Taste and adjust until the soup’s smoky flavor pops.
  2. Serve hot with sour cream and fresh parsley. Add a swirl and top with parsley for a bright finish and color contrast.

Notes

For a thicker, creamier texture, mash more of the potatoes before adding the heavy cream. Store leftovers in the refrigerator for up to 4 days; reheat gently to avoid breaking the cream. Freezing is not recommended because the cream can separate when thawed. Dietary swap: use half-and-half or a high-fat lactose-free cream to reduce lactose while keeping a similar richness.