Pin A rich, hearty soup featuring spicy chorizo, tender potatoes, and a velvety cream base—perfect for warming up on chilly days.
Ingredients
- 200 g (7 oz) chorizo sausage: sliced
- 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
- 200 ml (3/4 cup + 2 tbsp) heavy cream:
- 1 liter (4 cups) chicken or vegetable broth: low sodium
- 2 tbsp olive oil:
- 1 tsp smoked paprika:
- 1/2 tsp dried thyme:
- Salt and freshly ground black pepper: to taste
- Fresh parsley: chopped, for garnish
Instructions
- 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.
Pin 
Pin Recipe Questions
- → What type of chorizo works best?
Use Spanish-style cured chorizo for the brightest flavor; fresh chorizo can also be used but may alter the texture.
- → Can I make this dish dairy-free?
Yes, substitute heavy cream with coconut cream and plant-based chorizo for a dairy-free alternative.
- → How spicy is the dish?
The spiciness depends on the chorizo used; smoked paprika adds mild warmth without overwhelming heat.
- → What’s the best method to achieve the right texture?
Partially mashing the potatoes with a masher or immersion blender creates a creamy yet chunky consistency that balances flavor and mouthfeel.
- → What herbs complement this dish?
Fresh parsley garnish adds brightness, while thyme and smoked paprika infuse earthy, smoky notes throughout the broth.
- → Can I prepare this in advance?
Yes, the flavors deepen after resting overnight; gently reheat on stove to maintain the creamy texture.