This chorizo and potato soup is warm, hearty, and full of flavor! The spicy chorizo pairs perfectly with soft potatoes, making it a comforting meal on chilly days.
It’s like a big hug in a bowl! I love to top mine with a little cheese and enjoy it with some crusty bread. You won’t want to share this deliciousness! 😊
Key Ingredients & Substitutions
Chorizo: Use good-quality chorizo for a robust flavor. If unavailable, try using spicy Italian sausage or turkey sausage for a lighter option.
Potatoes: I recommend using Yukon Gold or Russet potatoes—they’re starchy and hold up well. For lower-carb options, cauliflower or sweet potatoes work nicely too.
Chicken Broth: While chicken broth adds depth, vegetable broth can be swapped for a vegetarian-friendly version. You could even make your own broth at home for extra flavor!
Smoked Paprika: This adds a unique smokiness. Regular paprika or cayenne can work in a pinch, just keep in mind it may change the flavor slightly.
Cream: If you want to skip the dairy, try coconut milk or a splash of almond milk for creaminess without the heaviness. It offers a unique twist!
How Do You Make the Perfect Soup Base?
The base of this soup is critical for all those rich flavors to shine through. Start with sautéing the chorizo—it’s where the magic begins! Here’s how:
- Heat the olive oil before adding chorizo. This helps release its oils and flavor.
- Be patient with the onions; they should become soft and translucent, which takes about 5 minutes.
- Don’t rush adding the spices! Adding garlic and paprika after the onions will bloom their flavors beautifully.
- Ensure the potatoes are well-coated with the spices—they’ll absorb more flavor while cooking.
Following these steps gives your soup a rich, comforting ethos that enhances each bowl. Enjoy every delicious spoonful!
Chorizo And Potato Soup
Ingredients You’ll Need:
- 200g chorizo sausage, sliced
- 4 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup water
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 bay leaf
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: 1/2 cup cream or milk (for a creamier soup)
How Much Time Will You Need?
This hearty chorizo and potato soup will take about 10 minutes to prepare and 30 minutes to cook, totaling around 40 minutes. It’s quick to put together, and once it’s simmering, you can relax while it does its magic!
Step-by-Step Instructions:
1. Sauté the Chorizo:
In a large pot, heat the olive oil over medium heat. Add the sliced chorizo and cook for about 3-4 minutes until it starts to release its oil and gets slightly crispy. The chorizo will add a beautiful flavor base to the soup!
2. Prepare the Onion:
Once the chorizo is done, use a slotted spoon to remove half of it and set it aside for garnishing later. Next, add the chopped onion to the pot and sauté in the leftover chorizo oil for about 5 minutes until it’s softened and translucent.
3. Add the Spices and Garlic:
Stir in the minced garlic, smoked paprika, and ground cumin. Cook for about another minute until you can smell that yummy aroma.
4. Incorporate the Potatoes:
Add the diced potatoes and stir well to coat them with the spices and chorizo flavors. This is where the magic of flavor kicks in!
5. Pour in Broth and Simmer:
Pour in the chicken broth and water, add the bay leaf, and bring everything to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the potatoes are tender.
6. Finish the Soup:
Remove the bay leaf, and for a thicker or creamier soup, you can mash some of the potatoes with a potato masher or stir in the cream or milk now. This will give the soup a lovely texture!
7. Season and Serve:
Season your delicious soup with salt and pepper to taste. Serve hot, garnished with the reserved crispy chorizo slices and a sprinkle of fresh parsley or cilantro. For an extra treat, add some crusty bread on the side!
This chorizo and potato soup is not only a feast for the eyes but also a delightful experience for your taste buds. Enjoy every warm, comforting bite! 😊
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold and Russet potatoes work best due to their starchiness. If you prefer a healthier option, you can use sweet potatoes or even cauliflower for a lower-carb version!
Can I Make This Soup Vegetarian?
Yes! Simply substitute the chorizo with a plant-based sausage or use sautéed mushrooms for Umami flavor. Also, switch the chicken broth for vegetable broth to keep it vegetarian-friendly!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove, adding a splash of water or broth if it thickens too much.
Can I Freeze This Soup?
You can freeze the soup for up to 3 months! Just let it cool completely and store it in freezer-safe containers. Thaw in the fridge overnight before reheating on the stovetop.
