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When the chill of winter sets in, comfort food becomes an essential part of our culinary repertoire. One dish that stands out for its heartwarming qualities is Creamy Chorizo Potato Soup. This rich and flavorful soup is not only a delight for the taste buds but also a nourishing meal that warms you from the inside out. The combination of spicy chorizo, creamy potatoes, and vibrant greens creates a harmonious blend of flavors and textures that is hard to resist.

Creamy Chorizo Potato Soup

Warm up this winter with a delicious bowl of Creamy Chorizo Potato Soup! This comforting dish combines spicy chorizo, creamy potatoes, and vibrant greens, delivering rich flavors in every spoonful. Perfect for any skill level, it's customizable to fit your dietary needs. Whether for family gatherings or meal prep, this heartwarming soup is sure to impress. Follow simple steps to create a nourishing and satisfying meal that brings everyone together around the table.
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Ingredients
  

1 lb chorizo, casings removed

1 medium onion, diced

3 cloves garlic, minced

4 medium potatoes, peeled and diced (about 1.5 lbs)

4 cups chicken or vegetable broth

1 cup heavy cream

1 cup milk (or dairy-free alternative)

2 cups kale or spinach, chopped

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley or cilantro, for garnish

Optional: Crusty bread for serving

Instructions
 

Prepare the Ingredients: Gather all ingredients and dice the potatoes and onion. Mince the garlic and chop the kale or spinach. Set aside.

    Cook the Chorizo: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chorizo and cook until browned and fully cooked, about 5-7 minutes. Break it up into smaller pieces as it cooks. Remove the chorizo from the pot and set aside, leaving the rendered fat in the pot.

      Sauté Vegetables: In the same pot, add the diced onion and sauté for about 3-4 minutes until it’s translucent. Add the minced garlic and sauté for an additional minute until fragrant.

        Add Potatoes and Broth: Stir in the diced potatoes and smoked paprika, mixing well. Pour in the chicken or vegetable broth, bringing the mixture to a rolling boil. Reduce the heat to a simmer and cook for about 15-20 minutes, or until the potatoes are tender.

          Blend the Soup: Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth. If desired, leave some chunks of potatoes for texture.

            Incorporate Cream and Greens: Return the pureed soup to low heat and stir in the heavy cream and milk. Add the chopped kale or spinach. Let the soup simmer gently for about 5 more minutes, allowing the greens to wilt. Season with salt and pepper to taste.

              Add Chorizo Back: Stir the cooked chorizo back into the soup, heating through for another 2-3 minutes.

                Serve: Ladle the hot soup into bowls and garnish with fresh parsley or cilantro. Serve with crusty bread if desired.

                  Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings