Can I substitute plant-based sausages for chorizo?

Yes, using plant-based sausages and coconut cream can create a dairy-free alternative while maintaining rich flavors.

How do I achieve a creamy texture without making it too thick?

Partially mashing the potatoes while leaving some chunks gives a creamy yet textured consistency that’s easy to enjoy.

Smoked paprika and dried thyme bring smoky and earthy notes that complement the chorizo and vegetables well.

Yes, it reheats well and flavors even deepen after resting overnight in the refrigerator.

Crusty bread and a glass of chilled Spanish white wine are perfect companions for a complete meal.

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

I first served this soup on a cold winter evening and it quickly became a family favorite for its comforting flavors and easy preparation.

Meats: 200 g (7 oz) chorizo sausage, sliced
Vegetables: 600 g (1.3 lbs) potatoes, peeled and diced, 1 medium onion, finely chopped, 2 cloves garlic, minced, 1 medium carrot, diced, 2 celery stalks, diced
Dairy: 200 ml (3/4 cup + 2 tbsp) heavy cream
Liquids & Pantry: 1 liter (4 cups) chicken or vegetable broth, low sodium, 2 tbsp olive oil
Spices & Seasonings: 1 tsp smoked paprika, 1/2 tsp dried thyme, Salt and freshly ground black pepper, to taste, Fresh parsley, chopped, for garnish

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 has become a Sunday dinner staple in our home, bringing everyone back to the table with warm smiles and satisfied appetites.

Serve with crusty bread and a chilled Spanish white wine for a perfect meal.

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.

This creamy chorizo potato soup is a comforting dish that’s both easy to make and delightfully flavorful.

→ Can I substitute plant-based sausages for chorizo?: Yes, using plant-based sausages and coconut cream can create a dairy-free alternative while maintaining rich flavors.
→ How do I achieve a creamy texture without making it too thick?: Partially mashing the potatoes while leaving some chunks gives a creamy yet textured consistency that’s easy to enjoy.
→ What spices enhance the flavor of this dish?: Smoked paprika and dried thyme bring smoky and earthy notes that complement the chorizo and vegetables well.
→ Can I prepare this soup ahead of time?: Yes, it reheats well and flavors even deepen after resting overnight in the refrigerator.
→ What sides pair well with this hearty soup?: Crusty bread and a glass of chilled Spanish white wine are perfect companions for a complete meal.