This chorizo and potato soup is warm, hearty, and bursting with flavor! The spicy chorizo mixes perfectly with tender potatoes to create a comforting dish that’s great for chilly days.
I love how it’s so easy to make—just throw everything in a pot and let it simmer. Plus, it warms you up faster than a cozy blanket! Don’t forget some crusty bread for dipping! 🥖
Key Ingredients & Substitutions
Chorizo: Use Spanish chorizo for its rich flavor. If you can’t find it, Italian sausage or even a vegetarian chorizo can work well. Just note that the spice level may vary with these substitutes!
Potatoes: I recommend using russet or Yukon gold potatoes for their creamy texture. If you’re looking to reduce carbs, consider swapping for cauliflower florets, which also cook nicely.
Chicken Broth: Homemade broth always elevates a dish, but store-bought is fine too! For a vegetarian version, use vegetable broth. It still delivers a nice base flavor.
Spices: Smoked paprika gives great depth. If you don’t have it, regular paprika with a dash of cayenne can add a little kick. Cumin complements the chorizo beautifully, but feel free to skip it if you’re not a fan!
How Do You Get the Best Flavor from Chorizo?
Cooking chorizo until it’s browned is key to unlocking its flavor. Start by heating olive oil in a pot and add the crumbled chorizo. Allow it to cook for about 5 minutes, stirring occasionally until it’s nicely browned. This creates a delicious base for the soup.
- Use medium heat to prevent burning and to let the fat render out, enriching the soup.
- Once browned, add onions and cook until they’re well softened. This layering of flavors really enhances the soup.
The beauty of this soup comes from the patience in cooking the base! Enjoy the comforting warmth it brings. 🍲
Chorizo and Potato Soup
Ingredients You’ll Need:
- 8 ounces Spanish chorizo sausage, casing removed and crumbled
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 4 medium potatoes, peeled and cut into chunks
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup fresh chives, chopped (for garnish)
- 1/2 cup crumbled queso fresco or feta cheese (for garnish)
- Optional: crusty bread, for serving
Time Estimate:
This delicious Chorizo and Potato Soup takes about 10 minutes to prepare and 30 minutes to cook. In total, you’ll need around 40 minutes from start to finish. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Cook the Chorizo:
In a large pot, heat the olive oil over medium heat. Add the crumbled chorizo and cook, stirring occasionally, until it’s browned and fragrant—this should take about 5 minutes. The rendering of the fat from the chorizo adds great flavor!
2. Sauté the Vegetables:
Add the finely chopped onion to the pot and cook it until it turns translucent, which takes around 3-4 minutes. Next, stir in the minced garlic and let it cook for another 30 seconds to a minute until it becomes fragrant. This aromatic mixture is the heart of your soup.
3. Add Spices:
Sprinkle in the smoked paprika and ground cumin. Stir everything together for about 1 minute to help release the warm aromas of the spices.
4. Combine with Broth and Potatoes:
Pour in the chicken broth, then bring it all to a boil. Once boiling, add the chunks of potato to the pot. Lower the heat and let it simmer for about 15 minutes or until the potatoes are tender and cooked through.
5. Season and Serve:
Season the soup with salt and freshly ground black pepper to taste. Ladle it into warm bowls, and top each serving with crumbled queso fresco or feta cheese and a sprinkle of freshly chopped chives. For an extra delight, serve it with some crusty bread on the side for dipping!
This Chorizo and Potato Soup is rich, hearty, smoky, and slightly spicy—truly a warming treat perfect for any occasion. Enjoy every spoonful!
Can I Use a Different Type of Sausage?
Absolutely! If you can’t find Spanish chorizo, Italian sausage or turkey sausage are great alternatives. Just note that the flavor will be slightly different, so adjust spices to your liking.
How Do I Make This Soup Vegetarian?
To make this soup vegetarian, simply omit the chorizo and substitute it with a plant-based sausage or use additional beans for protein. Also, swap the chicken broth for vegetable broth for a rich flavor!
Can I Freeze Leftovers?
Yes, this soup freezes well! Allow it to cool completely, then transfer to an airtight container. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
What Can I Add for Extra Flavor?
Feel free to customize your soup! Add some diced tomatoes for acidity, or throw in a handful of spinach or kale during the last few minutes of cooking for added nutrition. A splash of lime juice just before serving can also brighten the flavors.