Creamy Chorizo Potato Soup: A Hearty Bowl of Flavor and Comfort

Why You’ll Love This Recipe

This recipe blends creamy comfort with a hint of spice. The chorizo adds depth and smokiness, while the potatoes create a velvety texture that’s impossible to resist. It’s filling enough to be a meal on its own and easy to make with just a few pantry staples. Plus, it’s a one-pot recipe—minimal cleanup, maximum flavor. Whether you use Spanish chorizo for a smoky kick or Mexican chorizo for spicier heat, this soup delivers a burst of flavor in every spoonful.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chorizo – The star of the dish. Use Mexican chorizo for a spicier flavor or Spanish chorizo for a smokier note. Cook until slightly crisp to enhance its rich, savory aroma.

Potatoes – Russet or Yukon Gold potatoes work best, providing a creamy, thick texture as they cook and break down slightly in the soup.

Onion – Adds a mild sweetness and aromatic base that balances the spice of the chorizo.

Garlic – Enhances the flavor and complements the smoky richness of the sausage.

Carrots and Celery – Provide depth, sweetness, and a bit of crunch that balance the creamy base.

Chicken Broth – Forms the flavorful base of the soup, absorbing the chorizo’s smoky oils. Use low-sodium broth to control salt levels.

Heavy Cream – Adds luscious creaminess and rounds out the flavors perfectly. I’ve also tried using half-and-half, which gives a slightly lighter texture while keeping the richness.

Butter – Used to sauté the vegetables and add a smooth, rich layer of flavor.

All-Purpose Flour – Helps thicken the soup, giving it a velvety, creamy consistency.

Paprika and Cumin – Add warmth and a touch of smokiness that complement the chorizo perfectly.

Salt and Black Pepper – Essential for seasoning and balancing the spice.

Fresh Parsley or Chives – For garnish, adding a fresh, bright finish to the creamy soup.

Directions

Start by heating a large pot over medium heat. Add the chorizo and cook until browned and slightly crisp, breaking it up as it cooks. Once cooked, remove it from the pot and set aside, leaving a bit of the rendered oil behind for flavor.

In the same pot, add butter, followed by the chopped onions, carrots, and celery. Sauté for 5 minutes until softened and fragrant. Stir in the garlic and cook for another minute. Sprinkle the flour over the vegetables and stir well, allowing it to cook for about a minute to remove any raw flour taste.

Gradually pour in the chicken broth, stirring constantly to prevent lumps. Add the diced potatoes, paprika, cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 20–25 minutes, until the potatoes are tender and the soup has thickened slightly.

Return the cooked chorizo to the pot, then stir in the heavy cream. Simmer gently for another 5 minutes to let the flavors meld. Taste and adjust the seasoning if needed. Serve hot, garnished with fresh parsley or chives. Pair it with a slice of warm crusty bread or a sprinkle of shredded cheese for the ultimate comfort meal.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

This recipe serves 6 people generously.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: About 55 minutes

Storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. If the soup thickens too much, add a splash of broth or milk to loosen it. For longer storage, freeze it without the cream for up to 3 months—add the cream after reheating for the best texture.

Variations and Customizations

Spicy Mexican Version – Use Mexican chorizo and add diced jalapeños or a pinch of cayenne for extra heat.

Spanish Style – Use cured Spanish chorizo, add smoked paprika, and finish with a drizzle of olive oil.

Loaded Potato Style – Top with shredded cheese, bacon bits, and green onions for a hearty, loaded-soup twist.

Dairy-Free Version – Use olive oil instead of butter and substitute coconut milk or cashew cream for the heavy cream.

Vegetable Boost – Add corn, spinach, or kale for extra nutrients and texture.

Creamy Corn and Chorizo Soup – Stir in a cup of sweet corn for a hint of sweetness that balances the spice.

Cheesy Comfort – Mix in a handful of shredded cheddar or Monterey Jack cheese just before serving for a richer flavor.

Smoky Paprika Blend – Enhance the smokiness by adding a mix of sweet and smoked paprika.

Herbed Finish – Add thyme or rosemary during simmering for a deeper herbal note.

Rustic Chunky Version – Keep the potatoes in larger chunks and mash a few lightly to thicken naturally.

FAQs

Can I use plant-based chorizo?

Yes, plant-based chorizo works perfectly for a vegetarian version and still gives a great smoky flavor.

What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal—they’re starchy and become wonderfully creamy as they cook.

Can I use milk instead of cream?

Yes, but the soup will be slightly less rich. Whole milk or half-and-half are the best alternatives.

Can I make this soup ahead of time?

Absolutely. It reheats well and even tastes better the next day as the flavors develop.

How do I make it gluten-free?

Use a gluten-free flour blend or cornstarch to thicken the soup instead of all-purpose flour.

What’s the difference between Mexican and Spanish chorizo?

Mexican chorizo is fresh and spicy, while Spanish chorizo is cured and smoky—either works depending on your flavor preference.

Can I freeze the soup?

Yes, but freeze it before adding cream. Stir in the cream after reheating for the best consistency.

Can I add cheese to this soup?

Yes, melted cheddar or pepper jack cheese adds an extra creamy layer of richness.

How can I make it less spicy?

Use mild chorizo and skip extra paprika or chili powder.

What side dishes go well with this soup?

Crusty bread, cornbread, or a light salad pair beautifully with this hearty soup.

Conclusion

This Creamy Chorizo Potato Soup brings together bold, smoky, and comforting flavors in one satisfying bowl. It’s rich without being heavy, and every bite delivers warmth and depth that make it perfect for any time of year. Whether served as a main dish or alongside a fresh loaf of bread, it’s a simple yet impressive recipe that’s sure to please everyone at the table. Once you try it, it’ll become one of your go-to soups for cozy nights and hearty meals.

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