This hearty chorizo and potato soup is a warm hug in a bowl! With spicy chorizo and soft potatoes, it’s easy to make and packed with flavor.
I love how it warms me up, especially on chilly days. Plus, it’s so filling that you can enjoy it all on its own. Grab some bread for dipping, and you’re all set! 🍞🥣
Key Ingredients & Substitutions
Chorizo: This spicy sausage is the star of the dish. If you want a milder flavor, you can use Italian sausage or chicken sausage instead. For a vegetarian option, consider using plant-based sausage or mushrooms for a hearty texture.
Potatoes: I recommend using Russet or Yukon Gold potatoes for their creamy texture. If you’re looking for a lower-carb option, you can substitute with cauliflower or sweet potatoes for a different flavor.
Onion and Garlic: These aromatics add depth to the soup. Yellow onions work well, but you can use white onions or even shallots if that’s what you have on hand. Fresh garlic is best, but garlic powder can be used as a last resort.
Chicken Broth: For a lighter soup, use vegetable broth. Homemade broth can enhance the flavor, but store-bought works just fine in a pinch. If you’re watching your sodium, choose a low-sodium option.
How to Get the Best Flavor from the Chorizo?
The key to maximizing the flavor of your chorizo is to properly cook it until it’s browned. This caramelization develops a rich flavor that enhances the entire soup. Here’s how:
- Heat a pot over medium heat and add the crumbled chorizo.
- Cook without stirring too often to allow it to brown, about 5-7 minutes.
- Remove it from the pot before adding the onions to keep the cooked fats for flavoring.
This method helps the chorizo release its oils and creates a wonderful base for the rest of your soup!
Chorizo And Potato Soup
Ingredients You’ll Need:
Main Components:
- 12 oz chorizo sausage, casing removed and crumbled
- 4 cups potatoes, peeled and diced (about 2 large potatoes)
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup diced tomatoes (optional, fresh or canned)
Seasonings:
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili flakes (optional, for heat)
- Salt and black pepper, to taste
For Topping:
- 1/2 cup crumbled feta cheese (or queso fresco)
- Sour cream or Greek yogurt, for topping
- Fresh chives or parsley, finely chopped for garnish
Other:
- 2 tbsp cooking oil (olive oil or vegetable oil)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prepare and around 25-30 minutes to cook. Altogether, you’re looking at about 40 minutes to get this warm, flavorful dish on the table!
Step-by-Step Instructions:
1. Cook the Chorizo:
In a large pot, heat 1 tablespoon of oil over medium heat. Add the crumbled chorizo and cook, stirring occasionally until it’s browned and cooked through, about 5-7 minutes. Once done, use a slotted spoon to remove the chorizo, setting it aside while leaving the rendered fat in the pot.
2. Sauté the Aromatics:
With the pot still on medium heat, add another tablespoon of oil if necessary. Add the diced onion and sauté for about 4-5 minutes until it’s soft and translucent. Next, add in the minced garlic, smoked paprika, cumin, and chili flakes. Stir and cook for an additional minute until fragrant.
3. Add the Potatoes and Broth:
Now, add the diced potatoes and cooked chorizo back into the pot. Pour in the chicken broth and add the diced tomatoes if you’re using them. Stir everything together well.
4. Simmer the Soup:
Raise the heat to bring the soup to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes or until the potatoes are tender and cooked through.
5. Final Seasoning:
Taste the soup and adjust the seasoning with salt and black pepper to your liking.
6. Serve and Garnish:
Ladle the soup into bowls and top each serving with a dollop of sour cream or Greek yogurt, a sprinkle of crumbled feta cheese, and fresh chopped chives or parsley. Serve hot with some crusty bread on the side for dipping.
Enjoy this hearty and flavorful chorizo and potato soup, perfect for cozy nights or when you need a warm meal! 🥣✨
Can I Use Different Types of Sausage?
Absolutely! While chorizo gives it a unique flavor, you can substitute it with Italian sausage for a milder taste or chicken sausage for a leaner option. For a vegetarian version, try using plant-based sausage or mushrooms.
Can I Make This Soup Ahead of Time?
Yes, you can! The flavors often improve after sitting. Prepare the soup and cool it completely before storing it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove when you’re ready to enjoy it again.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over medium-low heat, adding a splash of broth if needed to refresh the consistency.
Can I Freeze This Soup?
Yes, you can freeze it! Allow the soup to cool completely, then transfer it to freezer-safe containers, leaving some space at the top as it will expand when frozen. It can last in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
