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To create the perfect bowl of Creamy Chorizo Potato Soup, it’s essential to understand the role of each ingredient. Let’s explore the key components that make this dish so delightful.

Creamy Chorizo Potato Soup

Indulge in the rich, warming flavors of Creamy Chorizo Potato Soup, the ultimate comfort food for cozy dinners and family gatherings. This delightful recipe combines spicy chorizo with hearty potatoes, creating a creamy, satisfying dish that warms both the belly and the soul. With easy preparation and simple ingredients like aromatic onions, garlic, and a splash of cream, this soup is sure to become a favorite. Perfect for any occasion, it’s nutritious and delicious, bringing joy to your table. Enjoy the delicious experience it offers!
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Ingredients
  

1 lb (450g) chorizo sausage, casings removed

1 medium onion, diced

2 cloves garlic, minced

4 medium potatoes, peeled and diced

4 cups (960ml) low-sodium chicken broth

1 cup (240ml) heavy cream

1 cup (240ml) whole milk

1 cup (150g) corn kernels (fresh or frozen)

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Grated cheese (optional, for serving)

Instructions
 

Sauté the Chorizo: In a large pot over medium heat, add the chorizo. Cook for about 5-7 minutes, breaking it apart with a spoon until it’s browned and cooked through. Remove the chorizo and set aside, leaving the drippings in the pot.

    Cook the Aromatics: Add olive oil to the same pot and let it heat up. Toss in the diced onion and cook for about 3-4 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.

      Add Potatoes and Broth: Stir in the diced potatoes, smoked paprika, and dried thyme. Pour in the chicken broth, bringing the mixture to a boil. Reduce the heat to medium-low and let it simmer for about 15-20 minutes, or until the potatoes are tender.

        Blend the Soup: Once the potatoes are soft, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and mix it back in.

          Mix in Cream and Milk: Return the cooked chorizo to the pot. Stir in the heavy cream, whole milk, and corn. Season with salt and pepper to taste. Let it simmer for another 5-10 minutes so the flavors can meld.

            Serve: Ladle the soup into bowls and garnish with chopped parsley and a sprinkle of grated cheese if desired.

              Prep Time, Total Time, Servings:

                15 minutes | 40 minutes | 6 servings