Chorizo Potato Soup Recipe
"This is one of the best potato soups ever!" Was the comment I got when my husband tried it. This chorizo potato soup is thick, creamy, and loaded with flavors from Mexican chorizo, jalapeños, and sweet corn. It's rich in flavor, creamy from heavy whipping cream, and altogether comforting in about an hour.
Servings: 6
Calories: 521kcal
Ingredients
- 2 Tbsp avocado oil or another neutral oil
- 1/2 yellow onion
- 3 jalapeno peppers
- 2 corn on the cob kernels cut off (about 3/4-1 cup of kernels)
- 3 garlic cloves
- 1 lb Mexican chorizo sausage
- 3 lbs Idaho potatoes
- 2-2.5 cups chicken broth enough to cover potatoes well
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp chili powder
- 1/4-1/2 tsp black pepper to taste
- coarse kosher salt to taste
- 1 cup heavy whipping cream
Instructions
- Prepare all your veggies before starting to cook: dice onion, cut the corn kernels off the cob, dice jalapeno peppers (keep seeds in for more spicy soup or discard for less spice), peel and cut potatoes into small cubes, press garlic cloves.
- Preheat a large pot over medium heat and add some oil. Add diced onions and jalapenos and and let them sauté until golden and tender.
- Add in the chorizo sausage and break it up as much as you can. Let it cook, breaking up the clumps as it cooks, until chorizo is cooked through.
- Add in corn and potatoes and stir well to mix. Let it cook for a few minutes and then stir in the seasonings.
- Pour in chicken broth and make sure there is enough to comfortably cover the potatoes with liquid, stir well, and lower the soup to low. Let the soup cook until potatoes are nice and tender. Make sure to stir every 10 minutes or so while soup it cooking.
- Tip: for a thicker texture of the soup, I like to use a potatoes masher to mash some of the potatoes. Not all, just a few mashes.
- Once potatoes are completely tender, pour in the heavy whipping cream and stir. Taste the soup to make sure it's seasoned well. (Salt more if needed.)
- Let the soup heat through and take off heat.
Notes
- Substituting heavy whipping cream: I do highly recommend heavy whipping cream for the rich creamy texture. At the very least, use half and half but it won't be quite as creamy.
- Another sausage: chorizo is the big flavor in this soup, it's a flavorful Mexican pork sausage with spices the compliment the soup. You can use regular pork or chicken sausage if needed but will need to increase the seasoning in the soup. Don't use Spanish chorizo, it is a completely different sausage.
- Storing: store the leftovers in air-tight container in the refrigerator for up to 5 days.
- Reheating: reheat individual portion in the microwave or the whole pot over medium-low heat until just heated through.
Nutrition
Calories: 521kcal | Carbohydrates: 51g | Protein: 15g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 100mg | Sodium: 323mg | Potassium: 1141mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1321IU | Vitamin C: 38mg | Calcium: 88mg | Iron: 4mg