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Creamy Chorizo Potato Soup

Creamy chorizo potato soup with tender Yukon golds simmered in chicken broth and finished with heavy cream for a thick, smoky texture. Browned chorizo, sautéed onion and pepper, then a quick mash creates a hearty, spoonable bowl.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Mexican chorizo or cured Spanish chorizo
  • 12 oz Mexican chorizo or cured Spanish chorizo, sliced or crumbled
Yukon gold potatoes
  • 3 lb Yukon gold potatoes, peeled and cubed
onion
  • 1 onion, diced
garlic
  • 4 garlic, minced
red bell pepper
  • 1 red bell pepper, diced
chicken broth
  • 4 cup chicken broth
heavy cream
  • 1.5 cup heavy cream
smoked paprika
  • 2 tsp smoked paprika
cumin
  • 1 tsp cumin
cayenne
  • 0.5 tsp cayenne
salt and pepper to taste
  • 1 salt and pepper to taste
fresh parsley
  • 1 fresh parsley
sour cream
  • 1 sour cream for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Heat a large pot over medium heat and cook the chorizo until browned and the fat is rendered, about 8-10 minutes, stirring now and then until you see caramelized bits. Remove the chorizo and set aside.
Sauté aromatics and spices
  1. In the pot with the chorizo fat, sauté the onion and red bell pepper for 4-5 minutes until softened and slightly translucent, stirring frequently so the vegetables don’t brown. Add the garlic and cook for 1 minute, until fragrant.
  2. Stir in the smoked paprika, cumin, and cayenne and cook for 1 minute, to toast the spices and deepen the color. Keep it moving so nothing scorches.
Simmer and thicken
  1. Add the chicken broth and cubed Yukon gold potatoes, then simmer for 20 minutes until the potatoes are tender and easily pierced with a fork. Maintain a gentle simmer with occasional stirring.
  2. Mash some of the potatoes in the pot until you get a creamy, lightly thickened base, then stir in the heavy cream until the soup looks smooth and glossy.
  3. Return the cooked chorizo to the pot and simmer for 5 minutes, stirring occasionally, until everything is heated through and the soup is unified.
Season and serve
  1. Season with salt and pepper to taste, tasting once the flavors settle so the balance is right. Serve hot with sour cream and fresh parsley on top.

Notes

For the creamiest texture, mash about a third of the potatoes right before adding the heavy cream so the soup thickens naturally without needing extra flour. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat to prevent the cream from separating. Freezing is not recommended because the cream can change texture. If you want a lighter version, use half-and-half instead of heavy cream for a thinner, still-creamy bowl.