Spicy Chorizo Potato Soup (55 Minutes)

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Let’s dive into the robust flavors of this spicy chorizo potato soup, a hearty and comforting dish perfect for any season.

Infused with the bold taste of chorizo and the earthiness of potatoes, this soup is elevated with the aromatic presence of onions, garlic, and red peppers.

It’s a delightful blend of flavors offering a satisfying meal that’s sure to please spice lovers and comfort food enthusiasts alike.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 pound spicy chorizo, sliced into piece
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 pounds potatoes, peeled and cubed
  • 4 cups chicken or vegetable broth
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional garnishes: chopped cilantro, sour cream, shredded cheese

Instructions

  1. Cook the Chorizo (5 minutes):
    In a large pot, heat the olive oil over medium heat. Add the chorizo pieces and cook until they’re browned and crispy, stirring occasionally. Remove the chorizo and set aside, leaving the rendered fat in the pot.
  2. Sauté Vegetables (10 minutes):
    In the same pot with the chorizo fat, sauté the onion, garlic, and red bell pepper until they are soft and fragrant, about 5-7 minutes.
  3. Add Potatoes and Broth (5 minutes + 20 minutes simmering):
    Add the cubed potatoes to the pot, stirring to combine with the vegetables. Pour in the chicken or vegetable broth, ensuring the potatoes are fully submerged. Stir in the smoked paprika, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 20 minutes.
  4. Blend the Soup (Optional, 5 minutes):
    For a creamier texture, you can use an immersion blender to partially blend the soup, leaving some potato chunks for texture. If you prefer a chunkier soup, you can skip this step.
  5. Add Chorizo and Simmer (5 minutes):
    Return the cooked chorizo to the pot. Stir well and let the soup simmer for an additional 5 minutes, allowing the flavors to meld.
  6. Serve (5 minutes):
    Ladle the soup into bowls and garnish with chopped cilantro, a dollop of sour cream, or shredded cheese if desired.

Notes

This spicy chorizo potato soup is a celebration of flavors and textures, combining the heartiness of potatoes with the zestiness of chorizo and the sweetness of red peppers.

For an extra kick, you can add chili flakes or a dash of hot sauce. Remember to balance the spiciness with your garnishes, as the creaminess of sour cream or the freshness of cilantro can provide a pleasant contrast.

Enjoy this soup as a fulfilling meal that will warm you from the inside out.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 375
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 20g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 15g
  • Cholesterol: 45mg

Pair this with...

Garlic Breadsticks

To whip up a batch of garlic breadsticks, start with a basic dough mixture of flour, water, yeast, sugar, and a pinch of salt. Knead until smooth and let it rise until doubled. Once risen, divide the dough into even portions and roll each into the classic breadstick shape. Place them on a baking sheet with a little space in between. While they take a short rest, melt some butter and mix in minced garlic, a touch of salt, and perhaps some chopped parsley for a fresh twist. Brush this delightful garlic butter mixture over the top of each breadstick. Pop them into a preheated oven and bake until they're golden brown and emit that irresistible garlic aroma. Once out of the oven, give them another quick brush with the remaining garlic butter for good measure.

Simple Green Salad

Begin by selecting crisp lettuce leaves, giving them a thorough wash and a gentle pat dry. Tear the leaves into bite-sized pieces and place them as the foundation of your salad. Next, slice ripe tomatoes, their juicy segments promising a burst of sweetness. Add these to the lettuce, their vibrant red contrasting beautifully against the green. For a refreshing crunch, slice a cucumber into thin rounds or half-moons, layering them amongst the other ingredients. For dressing, a light drizzle of olive oil and a squeeze of lemon juice will enhance the salad's natural flavors without overshadowing them. Season with a pinch of salt and pepper and any herbs of your choosing.

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