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Bowl of creamy chorizo potato soup garnished with herbs

Creamy Chorizo Potato Soup

A rich and creamy soup filled with spicy chorizo and hearty potatoes, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb spicy chorizo, removed from casings You can substitute with sweet chorizo for a milder flavor.
  • 4 medium potatoes, peeled and diced Waxy potatoes like Yukon Gold for a creamier texture.
  • 1 onion, diced
  • 4 cloves garlic, minced Toasting the garlic enhances its flavor.
  • 4 cups chicken broth Vegetable broth can be used for a vegetarian version.
  • 1 cup heavy cream Use coconut milk for a vegan option.
  • to taste Salt
  • to taste Pepper
  • Chopped green onions for garnish Adds a pop of color.

Method
 

Cooking
  1. In a large pot, cook the chorizo over medium heat until browned. Remove and set aside.
  2. In the same pot, sauté the onion and garlic until soft.
  3. Add the diced potatoes and chicken broth; bring to a boil and cook until potatoes are tender, about 15 minutes.
  4. Stir in the heavy cream and cooked chorizo.
  5. Season with salt and pepper.
  6. Serve hot, garnished with chopped green onions.

Notes

Store in an airtight container in the fridge for 3-4 days. Freezes well for up to 3 months. Add a splash of broth or cream when reheating for best consistency.