Pin it A rich, hearty soup featuring spicy chorizo, tender potatoes, and a velvety cream base perfect for warming up on chilly days.
Ingredients
- 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
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat. Add chorizo slices and cook for 3 4 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 4 5 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 15 20 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 2 3 minutes. Do not boil.
- Step 7:
- Season with salt and pepper to taste. Ladle into bowls and garnish with chopped parsley.
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Pin it Recipe FAQs
- → How can I make this soup dairy-free?
Replace the heavy cream with a plant-based alternative like coconut cream, and use plant-based chorizo to keep it flavorful and creamy.
- → What is the best way to achieve the right texture?
Partially mash the potatoes using a masher or immersion blender, leaving some chunks for a hearty, chunky texture.
- → Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works well and keeps the flavor rich while making it suitable for vegetarian preferences.
- → What spices complement the chorizo in this dish?
Smoked paprika and dried thyme add depth and smoky warmth, enhancing the chorizo’s robust flavor.
- → How should I store leftovers?
Keep the soup in an airtight container in the refrigerator for up to three days. Reheat gently to avoid curdling the cream.
- → What garnishes work well with this soup?
Fresh chopped parsley adds color and brightness; shredded cheese can add extra richness if desired.