Spicy and Hearty: Chorizo Potato Soup Recipe

Potato soup is a classic comfort food, but sometimes you want to kick it up a notch. This chorizo potato soup recipe does just that, adding a smoky, spicy depth of flavor that transforms this familiar dish into something truly special. The combination of creamy potatoes, savory chorizo, and a touch of heat is simply irresistible. This recipe is perfect for a chilly evening, a casual weeknight dinner, or even a hearty lunch. It’s also incredibly versatile – you can adjust the spice level to your liking and add your favorite toppings to make it your own.

## Why You’ll Love This Chorizo Potato Soup

* **Flavor Explosion:** The chorizo adds a smoky, spicy, and savory flavor that elevates the humble potato soup to new heights.
* **Comfort Food at its Finest:** Creamy, hearty, and warming, this soup is the perfect antidote to a cold day.
* **Easy to Make:** With simple ingredients and straightforward steps, this recipe is easy enough for a beginner cook.
* **Customizable:** Easily adjust the spice level, add different vegetables, or change up the toppings to suit your preferences.
* **One-Pot Wonder:** Less cleanup is always a win!

## Ingredients You’ll Need

Before you start cooking, gather these ingredients:

* **Potatoes:** 2 pounds, Yukon Gold or Russet, peeled and cubed. Yukon Golds provide a creamier texture, while Russets are fluffier and absorb more flavor. I personally prefer Yukon Golds for this recipe.
* **Chorizo:** 1 pound, Spanish chorizo (cured) or Mexican chorizo (fresh), removed from casings. Spanish chorizo will offer a firmer texture and deeper, more complex flavor. Mexican chorizo tends to be spicier and crumbles more easily. If using Mexican chorizo, be sure to cook it thoroughly.
* **Onion:** 1 large, chopped. Yellow or white onion works well.
* **Garlic:** 4 cloves, minced. Fresh garlic is always best for the most potent flavor.
* **Chicken Broth:** 6 cups. You can also use vegetable broth for a vegetarian option, but chicken broth adds more depth of flavor.
* **Heavy Cream:** 1 cup. This adds richness and creaminess to the soup. You can substitute half-and-half for a slightly lighter option.
* **Olive Oil:** 2 tablespoons. For sautéing the vegetables and chorizo.
* **Smoked Paprika:** 1 teaspoon. This enhances the smoky flavor of the chorizo.
* **Dried Oregano:** 1 teaspoon. Adds a subtle earthy note.
* **Cayenne Pepper:** 1/4 teaspoon (or more, to taste). For a touch of heat. Adjust the amount to your preference.
* **Salt and Black Pepper:** To taste.
* **Optional Toppings:** Sour cream, shredded cheese (cheddar, Monterey Jack, or a Mexican blend), chopped green onions, fresh cilantro, hot sauce, crispy tortilla strips.

## Step-by-Step Instructions

Follow these simple steps to create a delicious chorizo potato soup:

**Step 1: Prepare the Chorizo**

* If using Spanish chorizo, remove the casing and slice it into thin rounds or small pieces. If using Mexican chorizo, remove the casing and crumble it.

**Step 2: Sauté the Chorizo and Vegetables**

* In a large pot or Dutch oven, heat the olive oil over medium heat.
* Add the chorizo and cook, stirring occasionally, until it’s browned and crispy. This will take about 5-7 minutes for Spanish chorizo and slightly less for Mexican chorizo.
* Remove the chorizo from the pot and set aside, leaving the rendered fat in the pot. This fat is packed with flavor and will add richness to the soup.
* Add the chopped onion to the pot and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute, until fragrant.

**Step 3: Add the Potatoes and Broth**

* Add the cubed potatoes to the pot and stir to coat them with the rendered fat and vegetables.
* Pour in the chicken broth. Make sure the potatoes are fully submerged. If not, add a little more broth or water.

**Step 4: Simmer the Soup**

* Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

**Step 5: Blend the Soup (Optional)**

* For a smoother soup, you can use an immersion blender to partially or fully blend the soup. Be careful when blending hot liquids.
* Alternatively, you can transfer the soup in batches to a regular blender. Make sure to vent the lid to prevent pressure buildup.
* If you prefer a chunkier soup, skip this step.

**Step 6: Add the Cream and Seasonings**

* Stir in the heavy cream, smoked paprika, dried oregano, and cayenne pepper (if using).
* Season with salt and black pepper to taste. Be careful with the salt, as the chorizo is already salty.

**Step 7: Add the Chorizo Back In**

* Return the cooked chorizo to the pot and stir to combine.
* Heat through for a few minutes.

**Step 8: Serve and Enjoy!**

* Ladle the soup into bowls and garnish with your favorite toppings, such as sour cream, shredded cheese, chopped green onions, fresh cilantro, and hot sauce.

## Tips for the Best Chorizo Potato Soup

* **Choose the Right Chorizo:** The type of chorizo you use will significantly impact the flavor of the soup. Spanish chorizo is cured and has a firmer texture and deeper flavor, while Mexican chorizo is fresh and spicier. Experiment to find your favorite.
* **Don’t Skip the Sautéing Step:** Sautéing the chorizo and vegetables in olive oil and the rendered chorizo fat is crucial for developing the flavors of the soup.
* **Adjust the Spice Level:** If you’re sensitive to spice, start with a small amount of cayenne pepper and add more to taste. You can also use a milder chorizo.
* **Control the Texture:** If you want a smoother soup, blend it with an immersion blender or regular blender. For a chunkier soup, leave it as is.
* **Use Fresh Herbs:** Fresh herbs like cilantro and green onions add a burst of freshness and flavor to the soup.
* **Make it Ahead:** This soup tastes even better the next day, as the flavors have time to meld.
* **Freeze for Later:** Chorizo potato soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Thaw in the refrigerator overnight before reheating.
* **Spice it up with Peppers**: Consider adding diced jalapenos or other peppers with the onions for an added kick.
* **Add a can of diced tomatoes:** Diced tomatoes contribute acidity and depth of flavor that complements the spice of the chorizo.

## Variations and Substitutions

* **Vegetarian Chorizo Potato Soup:** Use vegetable broth instead of chicken broth and substitute the chorizo with plant-based chorizo or smoked paprika for a smoky flavor.
* **Dairy-Free Chorizo Potato Soup:** Use coconut milk or cashew cream instead of heavy cream.
* **Spicy Chorizo Potato Soup:** Add more cayenne pepper, a pinch of red pepper flakes, or a diced jalapeño pepper.
* **Chunky Chorizo Potato Soup:** Add other vegetables like diced carrots, celery, or bell peppers.
* **Creamy Chipotle Chorizo Potato Soup:** Add a tablespoon of chipotle peppers in adobo sauce for a smoky, spicy flavor.
* **Add Beans:** Stir in a can of drained and rinsed cannellini or great northern beans for added heartiness and texture.
* **Use different types of potatoes:** Try using red potatoes for a slightly different texture and flavor. They hold their shape well during cooking.

## Serving Suggestions

This chorizo potato soup is delicious on its own, but here are some serving suggestions to make it a complete meal:

* **Serve with crusty bread:** Perfect for dipping and soaking up the delicious broth.
* **Serve with a side salad:** A light salad provides a refreshing contrast to the richness of the soup.
* **Top with crispy tortilla strips:** Adds a satisfying crunch.
* **Serve with a dollop of sour cream or Greek yogurt:** Adds a tangy and cooling element.

## Nutritional Information (Approximate)

* **Calories:** Approximately 400-500 per serving (depending on ingredients and portion size).
* **Fat:** 25-35g
* **Protein:** 20-25g
* **Carbohydrates:** 30-40g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.*

## Equipment

* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
* Immersion blender (optional) or regular blender

## Storage Instructions

* **Refrigerate:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

## Recipe Card

**Chorizo Potato Soup**

A spicy and hearty twist on classic potato soup, featuring smoky chorizo and a touch of heat.

**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Total Time:** 45 minutes
**Servings:** 6-8

**Ingredients:**

* 2 pounds potatoes, peeled and cubed
* 1 pound chorizo, removed from casings
* 1 large onion, chopped
* 4 cloves garlic, minced
* 6 cups chicken broth
* 1 cup heavy cream
* 2 tablespoons olive oil
* 1 teaspoon smoked paprika
* 1 teaspoon dried oregano
* 1/4 teaspoon cayenne pepper (optional)
* Salt and black pepper to taste
* Optional toppings: sour cream, shredded cheese, green onions, cilantro, hot sauce

**Instructions:**

1. Prepare the chorizo: Remove casings and slice (Spanish) or crumble (Mexican).
2. Sauté the chorizo and vegetables: Heat olive oil in a large pot. Cook chorizo until browned. Remove and set aside. Add onion and garlic; cook until softened.
3. Add potatoes and broth: Add potatoes to the pot and coat with oil. Pour in chicken broth.
4. Simmer the soup: Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
5. Blend the soup (optional): Use an immersion blender to partially or fully blend the soup.
6. Add cream and seasonings: Stir in heavy cream, smoked paprika, oregano, and cayenne pepper. Season with salt and pepper.
7. Add the chorizo back in: Return chorizo to the pot and heat through.
8. Serve and enjoy! Garnish with your favorite toppings.

Enjoy this warming and flavorful chorizo potato soup! It’s a guaranteed crowd-pleaser and a perfect way to spice up your next meal. Remember to adjust the recipe to your liking and don’t be afraid to experiment with different toppings and variations. Happy cooking!