Creamy Chorizo Potato Soup

When the cold sets in, there’s nothing more satisfying than a steaming bowl of hearty soup.

This Creamy Chorizo Potato Soup is the ultimate comfort food—rich, velvety, and brimming with bold flavor.

The spicy kick of chorizo pairs beautifully with tender potatoes and fresh greens, while the creamy base ties everything together in a perfectly balanced dish.

What makes this soup stand out is its versatility. You can keep it simple and rustic, or dress it up with extra vegetables, herbs, or even beans for added nutrition.

Whether you’re making it for a weeknight dinner, prepping ahead for lunches, or serving guests, this soup always delivers warmth and satisfaction.

My Opinion

After making this recipe, I can confidently say it’s one of the coziest soups I’ve ever cooked.

The chorizo adds so much depth and spice, and as it simmers with the potatoes, the flavors melt into one another beautifully.

I really love how the cream smooths out the boldness of the sausage, creating a silky base that makes each spoonful feel indulgent without being overwhelming.

I also enjoyed the balance of textures in this dish. The greens bring freshness and color, while the potatoes give that hearty, comforting backbone.

It’s the kind of soup you want to serve with a big hunk of crusty bread and just relax with on a cold evening. Honestly, this one earned a spot in my regular soup rotation—I’ll be making it all winter long.

Why You’ll Love This Recipe

🌶 Bold, smoky flavor – Chorizo adds a savory spice that makes the soup unforgettable.
🥔 Creamy & hearty – Potatoes blend into a rich, velvety base.
🥬 Nutritious greens – Kale or spinach add freshness and vitamins.
🥣 One-pot recipe – Easy to prepare with minimal cleanup.
🍞 Perfect for cold nights – A warm, filling comfort food.
🥘 Customizable – Adapt with veggies, beans, or dairy-free options.

Tools You’ll Need

Large Dutch oven or heavy soup pot
Wooden spoon or spatula
Sharp knife and cutting board
Measuring cups and spoons
Potato masher or immersion blender
Ladle for serving

Ingredients

(Serves 4–6)

12 oz (340 g) fresh chorizo sausage, casings removed
1 medium onion, diced
3 cloves garlic, minced
4–5 medium potatoes (Yukon gold or russet), peeled and diced
4 cups (1 liter) chicken or vegetable broth
1 cup (240 ml) heavy cream (or half-and-half for lighter)
2 cups chopped kale or spinach
1 teaspoon smoked paprika
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
Fresh parsley or cilantro, chopped (for garnish)

Instructions

Cook the chorizo
Heat a Dutch oven or large soup pot over medium heat. Add the chorizo and break it apart with a spoon. Cook until browned and the fat has rendered, about 6–7 minutes. Transfer the chorizo to a plate, leaving the flavorful oils in the pot.
Sauté the aromatics
Add diced onion to the pot and cook in the chorizo fat until softened, about 4 minutes. Stir in the garlic and smoked paprika, cooking for another minute until fragrant.
Add potatoes and broth
Stir in the diced potatoes, coating them in the aromatics. Pour in the broth, making sure the potatoes are fully submerged. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until potatoes are fork-tender.
Blend for creaminess
Use an immersion blender to puree most of the soup directly in the pot, leaving some chunks of potato for texture. Alternatively, transfer half the soup to a blender, blend until smooth, then return it to the pot.
Add cream and greens
Stir in the heavy cream, then return the cooked chorizo to the pot. Add the kale or spinach and let them wilt for 3–4 minutes. Taste and adjust with salt and pepper as needed.
Simmer and finish
Let the soup simmer on low for another 10 minutes to allow the chorizo’s flavor to meld into the creamy base. Stir occasionally to prevent sticking.
Serve
Ladle hot soup into bowls, garnish with fresh parsley or cilantro, and serve with crusty bread for dipping.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze in individual portions for up to 3 months. Reheat gently on the stove, adding a splash of broth or cream if needed.
Soup often tastes even better the next day as the flavors deepen.

Expert Tips

✅ Use fresh chorizo for best results—its oils add incredible depth to the broth.
✅ Choose Yukon gold potatoes for a naturally creamy texture.
✅ For a lighter version, replace cream with coconut milk.
✅ Blend only half the soup if you prefer a chunkier texture.
✅ Garnish with a squeeze of fresh lime juice to brighten flavors.

Serving Suggestions

Pair with warm sourdough bread, garlic bread, or buttery cornbread.
Serve alongside a light green salad with citrus vinaigrette for balance.
Top with a dollop of sour cream or Greek yogurt for extra creaminess.
Add a sprinkle of shredded cheese (like Manchego or cheddar) for richness.

Nutritional Information (per serving, approx.)

Calories: 450
Fat: 28 g
Carbohydrates: 38 g
Protein: 18 g
Fiber: 5 g

Conclusion

This Creamy Chorizo Potato Soup is the definition of cozy cooking—comforting, flavorful, and satisfying. The smoky chorizo infuses the broth with bold spices, while the potatoes and cream create a silky base that makes this soup irresistible. Whether you stick to the classic recipe or try a variation with beans or extra veggies, it’s a dish that brings warmth to every bowl.

So grab your pot, a loaf of bread, and a ladle—this soup is ready to become a staple in your cold-weather kitchen.