How do I get a creamy texture without adding too much cream?

Partially mashing the potatoes creates natural thickness, reducing the need for excess cream while maintaining a smooth texture.

Can I use plant-based alternatives for the chorizo and cream?

Yes, plant-based chorizo and coconut cream can be substituted for a dairy-free and vegetarian-friendly version without compromising flavor.

Smoked paprika and dried thyme add smokiness and herbaceous notes that complement the chorizo and potatoes beautifully.

Simmer uncovered for 15–20 minutes until the potatoes are soft enough to mash partially, providing both texture and creaminess.

Fresh chopped parsley adds a bright, fresh contrast to the rich, smoky flavors, balancing the soup perfectly.

A rich, hearty soup featuring spicy chorizo, tender potatoes, and a velvety cream base perfect for warming up on chilly days.

I first made this soup on a cold winter night and it quickly became a family favorite.

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

Step 1:: Heat olive oil in a large pot over medium heat. Add chorizo slices and cook for 34 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 45 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 1520 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 23 minutes. Do not boil.
Step 7:: Season with salt and pepper to taste. Ladle into bowls and garnish with chopped parsley.

This soup is often enjoyed during family dinners where everyone gathers around the table and shares stories.

Large pot, Slotted spoon, Potato masher or immersion blender, Chefs knife, Cutting board

Contains dairy (cream), contains pork (chorizo). Always check chorizo and broth labels for gluten or other allergens.

Per serving: Calories 480, Total Fat 32 g, Carbohydrates 32 g, Protein 15 g

This creamy chorizo potato soup is perfect for cozy evenings and always leaves everyone asking for seconds.

→ How do I get a creamy texture without adding too much cream?: Partially mashing the potatoes creates natural thickness, reducing the need for excess cream while maintaining a smooth texture.
→ Can I use plant-based alternatives for the chorizo and cream?: Yes, plant-based chorizo and coconut cream can be substituted for a dairy-free and vegetarian-friendly version without compromising flavor.
→ What spices enhance the flavor of this dish?: Smoked paprika and dried thyme add smokiness and herbaceous notes that complement the chorizo and potatoes beautifully.
→ How long should I simmer the soup to ensure potatoes are tender?: Simmer uncovered for 15–20 minutes until the potatoes are soft enough to mash partially, providing both texture and creaminess.
→ What garnishes work best with this dish?: Fresh chopped parsley adds a bright, fresh contrast to the rich, smoky flavors, balancing the soup perfectly.