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Creamy Chorizo Potato Soup

Creamy chorizo potato soup made with browned chorizo, tender Yukon gold cubes, and a smoky cream base. Simmer, partially mash for body, then finish with a rich swirl of cream and chorizo throughout.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Mexican chorizo or cured Spanish chorizo
  • 12 oz chorizo sliced or crumbled
Yukon gold potatoes
  • 3 lb potatoes peeled and cubed
onion
  • 1 onion diced
garlic
  • 4 cloves garlic minced
red bell pepper
  • 1 red bell pepper diced
chicken broth
  • 4 cup chicken broth
heavy cream
  • 1.5 cup heavy cream
smoked paprika
  • 2 tsp smoked paprika
ground cumin
  • 1 tsp cumin
cayenne pepper
  • 0.5 tsp cayenne
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.25 tsp pepper to taste
fresh parsley
  • 2 tbsp fresh parsley for serving
sour cream
  • 0.25 cup sour cream for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Cook the chorizo in a large pot over medium heat until browned and the fat is rendered, about 8-10 minutes. Transfer the browned chorizo to a plate or bowl and set aside.
Sauté the vegetables
  1. Sauté the onion and red bell pepper in the chorizo fat over medium heat until softened, 4-5 minutes. Add the minced garlic and cook 1 minute, stirring so it doesn’t burn.
Bloom the spices
  1. Stir in the smoked paprika, cumin, and cayenne and cook for 1 minute to bloom the spices. Keep the mixture moving until fragrant and slightly darkened.
Simmer the soup
  1. Add the chicken broth and cubed potatoes, then bring to a gentle simmer over medium heat. Simmer for 20 minutes, until the potatoes are tender.
Mash and finish
  1. Mash some of the potatoes in the pot to thicken the soup, then stir in the heavy cream. Return the pot to a gentle simmer and keep stirring until creamy and cohesive.
  2. Return the browned chorizo to the pot and simmer for 5 minutes. Taste and season with salt and pepper to adjust the flavor.
  3. Serve hot, topped with sour cream and fresh parsley. For a swirled look, add sour cream in small spoonfuls right before serving.

Notes

Pro tip: partially mash the potatoes directly in the pot—this makes the soup creamy without needing an immersion blender. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not recommended because cream-based soups can break after thawing. For a lighter option, use half-and-half instead of heavy cream and simmer on low after adding it.