What type of chorizo works best?

A cured or semi-cooked Spanish chorizo sliced thinly works well to infuse the dish with rich, smoky flavor.

Can I substitute the cream?

For a dairy-free twist, coconut cream can be used to maintain creaminess without altering the soup’s texture.

Partially mashing the potatoes while leaving some chunks creates a satisfying balance between smoothness and bite.

Low-sodium chicken or vegetable broth enhances the flavors without overpowering the spicy chorizo and herbs.

Fresh chopped parsley adds brightness, while a sprinkle of shredded cheese can add an extra layer of richness if desired.

A rich, hearty soup featuring spicy chorizo, tender potatoes, and a velvety cream base perfect for warming up on chilly days.

This recipe quickly became a favorite in my household during the cold months the creamy texture and spicy chorizo never disappoint.

Step 1:: Heat olive oil in a large pot over medium heat. Add chorizo slices and cook for 34 minutes stirring occasionally until browned and fragrant. Remove chorizo with a slotted spoon and set aside leaving the oil in the pot.
Step 2:: Add onion carrot and celery to the pot. Sauté for 45 minutes until softened.
Step 3:: Stir in the garlic smoked paprika and thyme cook for 1 minute until aromatic.
Step 4:: Add diced potatoes and pour in the broth. Bring to a boil then reduce heat and simmer uncovered for 1520 minutes or until potatoes are tender.
Step 5:: Return the chorizo to the pot. Using a potato masher or immersion blender partially mash the potatoes in the soup to your desired consistency leave some chunks for texture.
Step 6:: Stir in the heavy cream and heat gently for 23 minutes. Do not boil.
Step 7:: Season with salt and pepper to taste. Ladle into bowls and garnish with chopped parsley.

This soup often brings my family together especially on chilly evenings creating warm and happy memories.

Large pot slotted spoon potato masher or immersion blender chefs knife cutting board

Contains dairy (cream) and pork (chorizo) always check chorizo and broth labels for gluten or other allergens

Per serving calories 480 total fat 32 g carbohydrates 32 g protein 15 g

This soup is easy to prepare yet delivers a comforting and flavorful meal every time.

→ What type of chorizo works best?: A cured or semi-cooked Spanish chorizo sliced thinly works well to infuse the dish with rich, smoky flavor.
→ Can I substitute the cream?: For a dairy-free twist, coconut cream can be used to maintain creaminess without altering the soup’s texture.
→ How do I achieve the perfect texture?: Partially mashing the potatoes while leaving some chunks creates a satisfying balance between smoothness and bite.
→ What broth can I use?: Low-sodium chicken or vegetable broth enhances the flavors without overpowering the spicy chorizo and herbs.
→ What garnishes complement this dish?: Fresh chopped parsley adds brightness, while a sprinkle of shredded cheese can add an extra layer of richness if desired.