Description
Indulge in this rich and creamy chorizo potato soup, perfect for cozy nights. Easy to prepare and hearty enough to satisfy.
Ingredients
Scale
- 8 ounces chorizo (or ground turkey/plant-based chorizo for a milder flavor)
- 4 cups potatoes (diced; Yukon Gold or Russet, or swap with cauliflower)
- 1 cup heavy cream (can substitute with half-and-half or coconut milk)
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 2 tablespoons olive oil (for sautéing)
- 1 bunch fresh parsley (can substitute with cilantro)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chorizo and cook until browned and slightly crispy, about 5-7 minutes. If using turkey or plant-based chorizo, cook until heated through.
- Add the diced potatoes to the pot and stir to coat them in the flavorful oil.
- Pour in the chicken broth and bring the soup to a boil.
- Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Stir in the heavy cream (or your preferred substitute) and heat through.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
Serve hot with crusty bread or a salad. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg