This creamy Chorizo Potato soup is a hearty one-pot meal made with smoky chorizo, tender potatoes, garlic, paprika, and kale. It's simple to make and ready in under 40 minutes.
This Chorizo Potato Soup is built around simple ingredients. It's a one-pot soup that delivers big flavor, yet it's super simple to make.
The chorizo does most of the heavy lifting, seasoning the broth as it cooks and adding richness without the need for extra spices. We love using spicy chorizo, but use mild if you prefer!
The texture sits somewhere between brothy and creamy, and it's almost chowder-like. We love the richness.
The potatoes soften but hold their shape and lets the soup thicken naturally as it simmers.
A little milk or cream at the end brings everything together.
Serve it on it's own for a delicious lunch, or add some fresh bread for a heartier dinner. Or add a salad like a
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Chorizo
Spanish Chorizo is a highly seasoned sausage known for its deep red color and bold, smoky flavor.
It is traditionally made with pork and heavily spiced with paprika and garlic, which give it both its color and its signature taste.
The fat in chorizo melts as it cooks, releasing flavor that easily seasons soups, stews, and sauces without much extra effort.
Why You'll Love This Recipe
- Smoky chorizo flavors the entire soup without extra seasoning.
- Potatoes make the soup naturally thick and satisfying.
- One pot cooking keeps cleanup simple.
- The recipe scales well for families or leftovers.
- Kale adds balance and color without overpowering the dish.
- This soup reheats and freezes better than many cream-based soups.
- Ingredients are affordable and easy to find.
- The recipe works for both mild and spicy preferences.
Ingredients
You only need simple pantry ingredients for this recipe!
- Chorizo. Use Spanish-style cured chorizo for smoky flavor. Spicy or mild both work depending on preference.
- Potatoes. Yukon Gold potatoes hold their shape and add natural creaminess. Red potatoes also work well.
- Onion. Yellow onion adds sweetness and depth to the base of the soup.
- Garlic. Fresh garlic gives the soup warmth and aroma. Avoid pre-minced for best flavor.
- Tomato puree. A small amount deepens color and adds subtle acidity.
- Smoked paprika. Reinforces the chorizo flavor and adds warmth without heat.
- Chicken broth. Forms the backbone of the soup. Use low sodium if possible.
- Water. Balances the broth and prevents the soup from becoming too salty.
- Kale. Adds texture, color, and slight bitterness. Remove tough stems.
- Milk or cream. Softens the flavors and adds richness. Use whole milk for a lighter option.
- Salt and black pepper. Season gradually and taste before serving.
- Parsley. Optional garnish that adds freshness.
- Cheddar cheese. Optional topping that adds richness and contrast.
See the recipe card for quantities and method.
How to make Chorizo Potato Soup
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Peel and chop the potatoes into bite-sized pieces.
Slice the chorizo into rounds.
Heat the oil in a large pot over medium heat, then add the chorizo and onions, and cook, stirring frequently for 5-8 minutes.
Stir in the garlic, tomato puree, and paprika, and cook for another minute.
Stir in the potatoes, broth and water, and season with salt and pepper. Simmer over medium heat for 15-20 minutes, or until the potatoes are tender.
Stir in the kale, milk (or cream) and simmer for a further 5 minutes.
Divide the soup into bowls and serve topped with shredded cheddar and chopped parsley, if desired.
Variations
- Use spicy chorizo for a bolder, warming soup.
- Swap kale for spinach and add it at the very end.
- Add white beans for extra protein and texture.
- Use vegetable broth and plant-based chorizo for a vegetarian version.
- Use sweet potatoes for a different flavor profile.
More Soup Recipes
Recipe Tips
- Brown the chorizo well to release maximum flavor.
- Cut potatoes evenly so they cook at the same rate.
- Season lightly at first and adjust at the end.
- Add kale at the end to keep it bright and tender.
- Use a heavy-bottomed pot to prevent sticking.
- Taste the soup before adding cheese, as chorizo is salty.
FAQs
The spice level depends on the chorizo. Mild chorizo keeps the soup gentle, while spicy chorizo adds heat.
Mexican chorizo is fresh and crumbly, which changes the texture. It can work but will produce a different result. Ensure you cook and handle it according to package instructions.
Storage, Freezing, Make-Ahead Advice
This soup keeps well in the refrigerator for up to four days. Store it in an airtight container. The flavors improve overnight as the chorizo continues to season the broth.
For freezing, let the soup cool completely before transferring to freezer-safe containers. Freeze for up to three months. Thaw overnight in the refrigerator and reheat gently on the stove. If using cream, the texture may change slightly, but stirring well restores consistency.
You can make the soup a day ahead and reheat before serving. Add a splash of broth or water if it thickens too much.
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📖 Recipe
Chorizo Potato Soup
Equipment
- Soup pot
Ingredients
- tablespoon oil
- ½ lbs chorizo regular or spicy, sliced, (250g)
- 1 onion chopped
- 4 cloves garlic finely chopped
- 1 tablespoon tomato puree
- 2 teaspoons smoked paprika
- 3 cups peeled and diced potatoes I use Yukon gold
- 6 cups chicken broth
- 2 cups water
- Salt and black pepper
- 3 cups kale chopped with hard stalks discarded
- ¼ cup whole milk or heavy cream
To serve (optional)
- Chopped parsley
- Shredded cheddar cheese
Instructions
- Peel and chop the potatoes into bite-sized pieces.
- Slice the chorizo into rounds.
- Heat the oil in a large pot over medium heat, then add the chorizo and onions, and cook, stirring frequently for 5-8 minutes.
- Stir in the garlic, tomato puree, and paprika, and cook for another minute.
- Stir in the potatoes, broth and water, and season with salt and pepper. Simmer over medium heat for 15-20 minutes, or until the potatoes are tender.
- Stir in the kale, milk (or cream) and simmer for a further 5 minutes.
- Divide the soup into bowls and serve topped with shredded cheddar and chopped parsley, if desired.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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