Spicy Chorizo Potato Soup (Printable Version)
Smoky chorizo and tender potatoes meld in a creamy, warmly spiced broth for a filling meal.
# What You'll Need:
→ Meats
01 -
4 slices bacon, chopped
02 -
8 oz diced chorizo
→ Vegetables and Aromatics
03 -
1 large white onion, finely diced
04 -
3 cloves garlic, minced
05 -
3-4 medium yellow potatoes, peeled, quartered, and sliced
06 -
1/4 cup chopped fresh parsley
→ Spices and Seasonings
07 -
1 tbsp tomato paste
08 -
1 tbsp smoked paprika
09 -
1 tbsp paprika
10 -
1/4 tsp cayenne pepper, adjust to taste
11 -
Kosher salt, to taste
12 -
Black pepper, to taste
→ Liquids
13 -
4 cups low-sodium chicken stock
14 -
1/4 cup heavy cream
# Step-by-Step Guide:
01 -
Heat a large pot over medium-low heat. Add the chopped bacon and cook until crisp and fat is rendered. Transfer bacon to a plate and set aside.
02 -
Discard all but 2 tablespoons of bacon fat from the pot to use for cooking the chorizo.
03 -
Increase heat to medium-high. Add diced chorizo and cook, stirring frequently, until browned and aromatic.
04 -
Reduce heat to low. Add diced onion and cook for 5 to 6 minutes until softened with lightly browned edges.
05 -
Stir in minced garlic and tomato paste. Cook for 1 minute to deepen the flavors.
06 -
Add smoked paprika, paprika, and cayenne pepper, cooking for 20 to 30 seconds to toast the spices.
07 -
Pour in chicken stock, add sliced potatoes, and return the cooked bacon to the pot.
08 -
Bring to a boil over medium-high heat. Reduce to a gentle simmer and cook for about 20 minutes until potatoes are tender.
09 -
Stir in heavy cream. Adjust seasoning with salt, black pepper, and cayenne pepper to taste.
10 -
Add chopped fresh parsley just before serving to enhance freshness and color.
# Additional Notes:
01 -
For deeper flavor, allow the soup to rest for 10 minutes off heat before serving.