Creamy Chorizo Potato Soup Recipe

Ingredients

Main Ingredients

• 8 ounces Spanish chorizo, sliced into ¼‑inch rounds
• 3 large Yukon gold potatoes, peeled and diced ½‑inch
• 1 medium yellow onion, finely chopped

Soup Base

• 3 cups low‑sodium chicken broth
• 1 cup half‑and‑half (or whole milk for a lighter version)
• 2 cloves garlic, minced

Seasonings & Garnish

• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh cilantro, chopped (optional)
• 1 tablespoon olive oil

Instructions

Building the Soup Base

1. Add potatoes and spices. Toss the diced potatoes into the pot, then sprinkle 1 teaspoon smoked paprika, ½ teaspoon cumin, and a generous pinch of salt and pepper. Stir to coat the potatoes in the aromatic oil and spices, allowing the flavors to begin melding.
2. Pour in broth. Carefully add 3 cups low‑sodium chicken broth. Increase the heat to medium‑high and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and cover the pot.
3. Simmer until tender. Let the potatoes cook for 12–15 minutes, or until they are fork‑tender. The broth will reduce slightly, concentrating the smoky, savory notes.