Can I make this soup dairy-free?

Yes, substitute heavy cream with coconut cream and use plant-based chorizo to keep the texture creamy without dairy.

What type of potatoes work best?

Starchy potatoes like Russets or Yukon Golds are ideal as they soften well and help thicken the soup.

Choose a milder chorizo or reduce smoked paprika for less heat. Adding extra cream also mellows the flavors.

Removing the browned chorizo allows you to sauté the vegetables in the flavorful oil without burning the meat, enhancing overall taste.

Yes, it tastes even better the next day as flavors meld. Reheat gently and add fresh parsley before serving.

Crusty bread and a chilled Spanish white wine pair beautifully with the soup’s rich and smoky notes.

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

I first served this soup on a cold winter evening and it quickly became a family favorite thanks to its comforting flavors and creamy texture.

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.

This soup is especially heartwarming when shared on cold evenings with loved ones gathered around the table.

Pair with crusty bread and a chilled Spanish white wine for a complete meal.

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.

This creamy chorizo potato soup is a perfect blend of spicy and comforting, ideal for any chilly day.

→ Can I make this soup dairy-free?: Yes, substitute heavy cream with coconut cream and use plant-based chorizo to keep the texture creamy without dairy.
→ What type of potatoes work best?: Starchy potatoes like Russets or Yukon Golds are ideal as they soften well and help thicken the soup.
→ How can I adjust the spiciness?: Choose a milder chorizo or reduce smoked paprika for less heat. Adding extra cream also mellows the flavors.
→ Is it necessary to remove the chorizo during cooking?: Removing the browned chorizo allows you to sauté the vegetables in the flavorful oil without burning the meat, enhancing overall taste.
→ Can I prepare this soup in advance?: Yes, it tastes even better the next day as flavors meld. Reheat gently and add fresh parsley before serving.
→ What side dishes complement this dish?: Crusty bread and a chilled Spanish white wine pair beautifully with the soup’s rich and smoky notes.