My Creamy Loaded Potato & Chorizo Soup
My Creamy Loaded Potato & Chorizo Soup
Ingredients
For the Soup
- 2 pounds baby gold potatoes, diced
- 2 pounds chorizo
- 1/2 tablespoon olive oil
- 1/2 white onion, diced
- 6 garlic, minced
- 1 jalapeños, diced
- 1/2 teaspoon smoked paprika
- 1/2 tablespoon chicken bouillon
- 1/2 teaspoon pepper
- 4 tablespoons butter
- 2 teaspoons salt
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 cup 4 cheese Mexican blend
For Garnish
- 1/2 cup 4 cheese Mexican blend, extra, as needed
- 1 jalapeños, sliced, as needed
- 1/4 cup green onions, chopped, as needed
- 1/2 cup sour cream, as needed
- 1 tablespoon hot sauce, as needed
Instructions
- 1
In a large pot or Dutch oven, brown the 2 pounds of chorizo over medium-high heat, breaking it up with a spoon as it cooks.
⏱️ 10 min
- 2
Once the chorizo is fully cooked, drain off most of the grease, leaving approximately 1 tablespoon in the pot.
⏱️ 2 min
- 3
Add the 1/2 tablespoon of olive oil to the pot with the chorizo. Reduce the heat to medium-low.
⏱️ 1 min
- 4
Add the 1/2 diced white onion, 6-7 minced garlic cloves, and 1-2 diced jalapeños to the pot. Sweat down the aromatics, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the 1/2 teaspoon of smoked paprika, 1/2 tablespoon of chicken bouillon, 1/2 teaspoon of pepper, 4 tablespoons of butter, and 2 teaspoons of salt.
⏱️ 2 min
- 6
Add the 1/4 cup of all-purpose flour to the pot and cook, stirring constantly, for 3-4 minutes to remove the raw flour taste.
⏱️ 4 min
- 7
Slowly pour in the 4 cups of chicken broth while continuously whisking to prevent any clumps from forming.
⏱️ 3 min
- 8
Bring the mixture to a very gentle simmer. Add the diced baby gold potatoes to the pot.
⏱️ 3 min
- 9
Cover the pot and let the soup simmer for 15-20 minutes, or until the potatoes are tender. Reduce the heat to just below medium-low.
⏱️ 20 min
- 10
Carefully remove about 1/3 of the solids (potatoes and vegetables) from the soup and transfer them to a blender. Blend until smooth.
⏱️ 3 min
- 11
Pour the blended mixture back into the soup, whisking vigorously to incorporate it. If the soup appears to split, continue whisking aggressively until it comes together.
⏱️ 2 min
- 12
Stir in the 2 cups of milk and 1 cup of heavy cream.
⏱️ 1 min
- 13
Add the 1 cup of 4 cheese Mexican blend to the soup, stirring until melted and combined.
⏱️ 2 min
- 14
Let the soup simmer uncovered for the final 5 minutes, allowing the flavors to meld and the soup to thicken slightly.
⏱️ 5 min
- 15
Taste the soup and adjust seasonings (salt, pepper, etc.) as needed.
⏱️ 1 min
- 16
Serve hot, garnished with extra 4 cheese Mexican blend, sliced jalapeños, chopped green onions, a dollop of sour cream, and a drizzle of hot sauce, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
My Creamy Loaded Potato & Chorizo Soup
For the Soup
- 2 pounds baby gold potatoes, diced
- 2 pounds chorizo
- 1/2 tablespoon olive oil
- 1/2 white onion, diced
- 6 garlic, minced
- 1 jalapeños, diced
- 1/2 teaspoon smoked paprika
- 1/2 tablespoon chicken bouillon
- 1/2 teaspoon pepper
- 4 tablespoons butter
- 2 teaspoons salt
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 cup 4 cheese Mexican blend
For Garnish
- 1/2 cup 4 cheese Mexican blend, extra, as needed
- 1 jalapeños, sliced, as needed
- 1/4 cup green onions, chopped, as needed
- 1/2 cup sour cream, as needed
- 1 tablespoon hot sauce, as needed
Instructions
- 1
In a large pot or Dutch oven, brown the 2 pounds of chorizo over medium-high heat, breaking it up with a spoon as it cooks.
⏱️ 10 min - 2
Once the chorizo is fully cooked, drain off most of the grease, leaving approximately 1 tablespoon in the pot.
⏱️ 2 min - 3
Add the 1/2 tablespoon of olive oil to the pot with the chorizo. Reduce the heat to medium-low.
⏱️ 1 min - 4
Add the 1/2 diced white onion, 6-7 minced garlic cloves, and 1-2 diced jalapeños to the pot. Sweat down the aromatics, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the 1/2 teaspoon of smoked paprika, 1/2 tablespoon of chicken bouillon, 1/2 teaspoon of pepper, 4 tablespoons of butter, and 2 teaspoons of salt.
⏱️ 2 min - 6
Add the 1/4 cup of all-purpose flour to the pot and cook, stirring constantly, for 3-4 minutes to remove the raw flour taste.
⏱️ 4 min - 7
Slowly pour in the 4 cups of chicken broth while continuously whisking to prevent any clumps from forming.
⏱️ 3 min - 8
Bring the mixture to a very gentle simmer. Add the diced baby gold potatoes to the pot.
⏱️ 3 min - 9
Cover the pot and let the soup simmer for 15-20 minutes, or until the potatoes are tender. Reduce the heat to just below medium-low.
⏱️ 20 min - 10
Carefully remove about 1/3 of the solids (potatoes and vegetables) from the soup and transfer them to a blender. Blend until smooth.
⏱️ 3 min - 11
Pour the blended mixture back into the soup, whisking vigorously to incorporate it. If the soup appears to split, continue whisking aggressively until it comes together.
⏱️ 2 min - 12
Stir in the 2 cups of milk and 1 cup of heavy cream.
⏱️ 1 min - 13
Add the 1 cup of 4 cheese Mexican blend to the soup, stirring until melted and combined.
⏱️ 2 min - 14
Let the soup simmer uncovered for the final 5 minutes, allowing the flavors to meld and the soup to thicken slightly.
⏱️ 5 min - 15
Taste the soup and adjust seasonings (salt, pepper, etc.) as needed.
⏱️ 1 min - 16
Serve hot, garnished with extra 4 cheese Mexican blend, sliced jalapeños, chopped green onions, a dollop of sour cream, and a drizzle of hot sauce, as desired.
⏱️ 1 min