How do I achieve the right texture with the potatoes?

Partially mash the potatoes after cooking to retain some chunks, creating a balance between creamy and chunky textures.

Can I substitute the chorizo with a plant-based alternative?

Yes, plant-based chorizo works well and can be paired with coconut cream for a dairy-free version.

Low-sodium chicken or vegetable broth enhances the soup's flavor without overpowering the ingredients.

Simmer uncovered for 15–20 minutes until the potatoes are tender but still hold shape.

Smoked paprika and dried thyme add depth and warmth that enhance the chorizo's smoky flavor.

A rich, hearty soup featuring spicy chorizo, tender potatoes, and a velvety cream base perfect for warming up on chilly days.

I first served this soup on a cold evening and it quickly became a family favorite for its comforting flavors.

Step 1:: Heat olive oil in a large pot over medium heat. Add chorizo slices and cook for 3–4 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 4–5 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 15–20 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 2–3 minutes. Do not boil.
Step 7:: Season with salt and pepper to taste. Ladle into bowls and garnish with chopped parsley.

This soup often brings my family together on chilly nights, sparking warm conversations and happy memories.

Large pot, slotted spoon, potato masher or immersion blender, chefs knife, cutting board

Contains dairy (cream), contains pork (chorizo). Always check chorizo and broth labels for gluten or other allergens.

Per serving calories: 480, total fat: 32 g, carbohydrates: 32 g, protein: 15 g.

This soup is perfect for both weeknight dinners and entertaining guests with its bold flavors and comforting texture.

→ How do I achieve the right texture with the potatoes?: Partially mash the potatoes after cooking to retain some chunks, creating a balance between creamy and chunky textures.
→ Can I substitute the chorizo with a plant-based alternative?: Yes, plant-based chorizo works well and can be paired with coconut cream for a dairy-free version.
→ What broth is recommended for best flavor?: Low-sodium chicken or vegetable broth enhances the soup's flavor without overpowering the ingredients.
→ How long should the soup simmer to soften the potatoes?: Simmer uncovered for 15–20 minutes until the potatoes are tender but still hold shape.
→ What spices complement the chorizo and potatoes in this dish?: Smoked paprika and dried thyme add depth and warmth that enhance the chorizo's smoky flavor.