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Creamy Chorizo Potato Soup

Creamy chorizo potato soup combines browned Mexican chorizo and tender Yukon Gold potatoes in a rich, smooth broth. Simmered in a Dutch oven and finished with heavy cream, it makes a hearty dinner with a gently spiced, creamy texture.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fresh Mexican chorizo casings removed if needed
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 5 cups low-sodium chicken broth
  • 2 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium heat, cook the chorizo for 8–10 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  2. Transfer the chorizo to a plate and drain off the rendered fat.
  3. Add the olive oil and onion to the pot and cook over medium heat for 5–7 minutes, stirring occasionally, until the onion is softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Add the flour and stir for 1 minute to coat the onion.
  6. Gradually whisk in the chicken broth until smooth.
  7. Stir in the potatoes, salt, and pepper.
  8. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer.
  9. Cook uncovered for 15–20 minutes, until the potatoes are fork-tender.
  10. Stir in the chorizo and heavy cream and cook gently for 2–3 minutes, without boiling, until heated through.

Notes

For the best flavor, brown the chorizo well and drain the rendered fat before building the soup. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream may separate. For a lighter option, substitute half-and-half for the heavy cream.