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Creamy Chorizo Potato Soup

Creamy chorizo potato soup with smoky spices and tender Yukon gold potatoes simmered until creamy with a simple mash. Chorizo browns for deep flavor, then the soup thickens naturally as it simmers and heavy cream finishes the texture.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Mexican chorizo or cured Spanish chorizo
  • 12 oz Mexican chorizo or cured Spanish chorizo sliced or crumbled
Yukon gold potatoes
  • 3 lb Yukon gold potatoes peeled and cubed
onion
  • 1 onion diced
garlic
  • 4 garlic cloves, 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
cumin
  • 1 tsp cumin
cayenne
  • 0.5 tsp cayenne
salt and pepper
  • 1 salt and pepper to taste
fresh parsley and sour cream for serving
  • 1 fresh parsley and sour cream for serving for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Cook the chorizo in a large pot over medium heat until browned and fat is rendered, 6-10 minutes, then remove and set aside. Keep an eye out for sizzling and a caramelized, orange-red color.
Build the base
  1. Sauté the onion and red bell pepper in the chorizo fat over medium heat for 4-5 minutes. Stir until the onion turns translucent and the peppers soften.
  2. Add the garlic and cook for 1 minute. Stir just until fragrant, without letting it brown.
  3. Stir in the smoked paprika, cumin, and cayenne and cook for 1 minute. The spices should darken slightly and become fragrant.
Simmer and make it creamy
  1. Add the chicken broth and cubed Yukon gold potatoes, then bring to a simmer. Simmer for 20 minutes until the potatoes are tender.
  2. Mash some of the potatoes in the pot and stir in the heavy cream. The soup should look thicker with a creamy swirl from the partial mashing.
Finish and serve
  1. Return the cooked chorizo to the pot and simmer for 5 minutes. Stir occasionally until everything is heated through.
  2. Season with salt and pepper to taste, then serve with sour cream and fresh parsley. Finish with a light dusting of smoked paprika if you like.

Notes

Pro tip: partially mash the potatoes right in the pot for a naturally creamy texture without needing a blender. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not recommended because heavy cream can separate when thawed. For a lighter version, use half-and-half instead of heavy cream and simmer 2-3 minutes longer to maintain a creamy consistency.