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Creamy Chorizo Potato Soup

Creamy chorizo potato soup made with browned chorizo, tender Yukon gold potatoes, and a smoky paprika cream finish. The soup is simmered until thickened by mashed potatoes for a velvety, ladle-ready 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chorizo
  • 12 oz Mexican chorizo or cured Spanish chorizo Sliced or crumbled
Potatoes
  • 3 lb Yukon gold potatoes Peeled and cubed
Aromatics
  • 1 onion Diced
  • 4 garlic Cloves minced
  • 1 red bell pepper Diced
Soup base
  • 4 cup chicken broth
Creamy finish
  • 1.5 cup heavy cream
Seasonings
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp cayenne
  • 0.25 tsp salt To taste
  • 0.25 tsp pepper To taste
Serving
  • 0.5 cup sour cream For serving
  • 2 tbsp fresh parsley 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, about 6-8 minutes. Visual cue: the fat will look glossy and the chorizo crumbles will be browned.
  2. Remove the browned chorizo to a bowl or plate and set aside. Keep the rendered fat in the pot.
Sauté aromatics and toast spices
  1. Sauté the onion and red bell pepper in the chorizo fat over medium heat for 4-5 minutes. Visual cue: the onion softens and the pepper edges begin to look slightly translucent.
  2. Add the minced garlic and cook for 1 minute. Visual cue: fragrant garlic without browning.
  3. Stir in the smoked paprika, cumin, and cayenne and cook for 1 minute. Visual cue: spices darken slightly and become fragrant.
Simmer and thicken
  1. Add the chicken broth and cubed Yukon gold potatoes, then bring to a simmer. Visual cue: small bubbles around the potatoes start to form consistently.
  2. Simmer for 20 minutes, stirring occasionally, until the potatoes are tender. Visual cue: a fork slides into a potato cube with little resistance.
  3. Mash some of the potatoes in the pot to thicken the soup. Visual cue: the liquid becomes creamy and slightly thicker without fully turning smooth.
  4. Stir in the heavy cream until the soup looks uniformly creamy. Visual cue: the color turns a rich orange-red and the texture smooths out.
Finish and serve
  1. Return the cooked chorizo to the pot. Stir to distribute it evenly through the soup.
  2. Simmer for 5 minutes to heat the chorizo through. Visual cue: gentle bubbling and the soup looks cohesive.
  3. Season with salt and pepper to taste. Visual cue: the flavor is balanced and the smoke-spice notes come through.
  4. Serve hot with sour cream and fresh parsley on top. Visual cue: a swirl of sour cream and a light parsley garnish.

Notes

For a thicker, restaurant-style bowl, mash more of the potatoes after the 20-minute simmer and keep the heat at a gentle simmer when adding the cream. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is not recommended because the cream can separate when thawed. If you want a lighter option, use half-and-half instead of heavy cream and warm without boiling.