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Creamy Chorizo Potato Soup Recipe

Creamy Chorizo Potato Soup Recipe
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★★★★★

5.3 from 20 reviews

This creamy chorizo potato soup combines the rich, spicy flavors of chorizo with tender potatoes and nutritious greens in a comforting, velvety broth. Perfect for a cozy meal, the soup features smoky paprika, sautéed onions and garlic, and a luscious blend of cream and milk, finished with fresh herbs for a vibrant touch.

Ingredients

Scale

Meat and Protein

  • 1 lb chorizo, casings removed

Vegetables

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 medium potatoes, peeled and diced (about 1.5 lbs)
  • 2 cups kale or spinach, chopped
  • Fresh parsley or cilantro, for garnish

Liquids and Dairy

  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup milk (or dairy-free alternative)

Spices and Oils

  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Optional

  • Crusty bread for serving

Instructions

  1. Prepare the Ingredients: Gather all ingredients and dice the potatoes and onion. Mince the garlic and chop the kale or spinach. Set everything aside to have a smooth cooking process.
  2. Cook the Chorizo: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chorizo, breaking it into small pieces as it cooks. Continue cooking until the chorizo is browned and fully cooked, about 5-7 minutes. Remove chorizo from the pot, leaving the rendered fat in the pot for added flavor.
  3. Sauté Vegetables: In the same pot with the chorizo fat, add the diced onion. Sauté for 3-4 minutes until translucent, then add the minced garlic and cook for another minute until fragrant.
  4. Add Potatoes and Broth: Stir in the diced potatoes and smoked paprika, mixing well. Pour in the chicken or vegetable broth, increase heat to bring the soup to a rolling boil, then reduce to a simmer. Cook for 15-20 minutes until potatoes are tender.
  5. Blend the Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender and blend in batches. For texture, leave some potato chunks unblended.
  6. Incorporate Cream and Greens: Return the soup to low heat. Stir in heavy cream and milk, then add the chopped kale or spinach. Let simmer gently for 5 minutes until the greens wilt. Season with salt and pepper to taste.
  7. Add Chorizo Back: Stir the cooked chorizo back into the soup and heat through for 2-3 minutes to meld flavors.
  8. Serve: Ladle the hot soup into bowls, garnish with fresh parsley or cilantro, and serve with crusty bread if desired for a hearty meal.

Notes

  • You can substitute kale with spinach or other leafy greens according to preference or availability.
  • For a dairy-free version, use coconut or almond milk instead of regular milk and cream.
  • Adjust the cream and milk quantity if you prefer a thicker or thinner soup consistency.
  • Leftover soup can be refrigerated for up to 3 days or frozen for 2 months. Reheat gently to prevent curdling.
  • Use mild or spicy chorizo depending on your heat preference.
  • Smoking paprika adds a depth of flavor, but regular paprika can be used as a substitute.

Nutrition

Keywords: chorizo potato soup, creamy soup, spicy potato soup, kale soup, comforting meals, Spanish chorizo recipe

Find it online: https://nayabaker.com/creamy-chorizo-potato-soup-recipe/