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Creamy Chorizo Potato Soup

Creamy chorizo potato soup with browned chorizo, tender Yukon gold cubes, and a stovetop simmer until silky with heavy cream. The smoky paprika and cumin create a rich deep orange-red broth, finished with sour cream and fresh parsley.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Mexican chorizo or cured Spanish chorizo
  • 12 oz Mexican chorizo or cured Spanish chorizo sliced or crumbled
Yukon gold potatoes
  • 3 lb Yukon gold potatoes peeled and cubed
onion
  • 1 onion diced
garlic
  • 4 cloves garlic minced
red bell pepper
  • 1 red bell pepper diced
chicken broth
  • 4 cup chicken broth
heavy cream
  • 1.5 cup heavy cream
smoked paprika
  • 2 tsp smoked paprika
cumin
  • 1 tsp cumin
cayenne
  • 0.5 tsp cayenne
Salt and pepper
  • 1 Salt and pepper to taste
Fresh parsley and sour cream for serving
  • 1 Fresh parsley and sour cream for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Cook the chorizo in a large Dutch oven over medium heat until browned and fat is rendered, then remove and set aside. Look for crisped edges and a glossy pool of fat.
Sauté the aromatics
  1. Sauté the onion and bell pepper in the chorizo fat for 4-5 minutes, stirring until softened. Then add the garlic and cook for 1 minute until fragrant.
Bloom the spices
  1. Stir in the smoked paprika, cumin, and cayenne and cook for 1 minute. The spices should look slightly toasted and smell smoky.
Simmer and thicken
  1. Add the chicken broth and cubed potatoes, then simmer for 20 minutes until the potatoes are tender. You should be able to pierce a chunk easily with a fork.
  2. Mash some of the potatoes in the pot, then stir in the heavy cream. The soup should turn creamy with a thick, lightly chunky texture.
Finish and serve
  1. Return the chorizo to the pot and simmer for 5 minutes. You should see chorizo rounds heating through and the soup steaming evenly.
  2. Season with salt and pepper to taste, then serve with sour cream and fresh parsley. Finish with a light dusting of smoked paprika if desired.

Notes

Pro tip: mash about a third of the potatoes right after adding cream so the soup stays creamy without becoming fully smooth. Store leftovers in the refrigerator up to 3 days; freeze only if needed—cream-based soups may slightly change texture after thawing. For a lighter option, replace half the heavy cream with whole milk.