Creamy Chorizo and Potato Soup
Creamy Chorizo and Potato Soup
Ingredients
For the Soup Base
- 1 1/2 pounds chorizo, Mexican deli style
- 1/2 tablespoon olive oil, plus more as needed
- 1/2 onion, diced
- 6 cloves garlic, minced
- 1 to 2 jalapeños, diced, adjust to spice preference
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 32 fluid ounces chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 tablespoon smoked paprika
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- 1 tablespoon chicken bouillon
- 2 pounds baby gold potatoes, diced
- 1 cup Colby Jack cheese, shredded
Optional Toppings
- 1/4 cup cooked chorizo, reserved from main batch
- 1/4 cup shredded cheese, Colby Jack
- 1 jalapeños, sliced
- 2 green onions, sliced
- 2 slices toasted bread, for serving
Instructions
- 1
Cook the chorizo: In a large Dutch oven or heavy-bottomed pot, cook the chorizo over medium heat, breaking it up with a spoon, until it is fully cooked and crumbled. Season with a little salt. Once cooked, remove the chorizo from the pot with a slotted spoon, leaving the rendered fat behind. Reserve about 1/4 cup of the cooked chorizo for topping later.
⏱️ 10 min
- 2
Sauté aromatics: If needed, add a little olive oil to the pot with the chorizo fat. Add the diced onion, minced garlic, and diced jalapeños. Sauté these aromatics for 5-7 minutes until they are fragrant and softened.
⏱️ 7 min
- 3
Make a roux: Add the butter to the pot and let it melt. Stir in the all-purpose flour and cook for 2-3 minutes, stirring constantly, to create a roux and cook out the raw flour taste.
⏱️ 3 min
- 4
Add liquids: Gradually whisk in half of the chicken broth to the roux, ensuring no flour clumps form. Once smooth, add the remaining chicken broth, milk, and heavy cream. Stir everything together until well combined.
⏱️ 5 min
- 5
Season the soup: Season the liquid base with smoked paprika, salt, pepper, and chicken bouillon for added flavor. Stir well.
⏱️ 2 min
- 6
Cook potatoes: Add the diced baby gold potatoes to the pot. Bring the soup to a simmer, then cover and cook on a heat setting slightly higher than low for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 20 min
- 7
Blend for creaminess: To achieve a creamy texture while still having some potato chunks, carefully scoop out about 3 cups of the soup (including some potatoes) and blend it using an immersion blender or a regular blender until smooth. Return the blended portion back to the pot and mix well.
⏱️ 5 min
- 8
Incorporate chorizo and cheese: Stir in the cooked chorizo that was reserved earlier. Finally, add the shredded Colby Jack cheese to the soup. Continue cooking on low heat for 3-5 minutes, stirring occasionally, until the cheese is fully melted and the soup reaches a nice, creamy consistency.
⏱️ 5 min
- 9
Serve: Ladle the creamy chorizo and potato soup into bowls. Garnish with additional cooked chorizo, shredded cheese, sliced jalapeños, and green onions as desired. Serve hot, often with toasted bread for dipping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chorizo and Potato Soup
Ingredients
For the Soup Base
- 1 1/2 pounds chorizo, Mexican deli style
- 1/2 tablespoon olive oil, plus more as needed
- 1/2 onion, diced
- 6 cloves garlic, minced
- 1 to 2 jalapeños, diced, adjust to spice preference
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 32 fluid ounces chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 tablespoon smoked paprika
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- 1 tablespoon chicken bouillon
- 2 pounds baby gold potatoes, diced
- 1 cup Colby Jack cheese, shredded
Optional Toppings
- 1/4 cup cooked chorizo, reserved from main batch
- 1/4 cup shredded cheese, Colby Jack
- 1 jalapeños, sliced
- 2 green onions, sliced
- 2 slices toasted bread, for serving
Instructions
- 1
Cook the chorizo: In a large Dutch oven or heavy-bottomed pot, cook the chorizo over medium heat, breaking it up with a spoon, until it is fully cooked and crumbled. Season with a little salt. Once cooked, remove the chorizo from the pot with a slotted spoon, leaving the rendered fat behind. Reserve about 1/4 cup of the cooked chorizo for topping later.
⏱️ 10 min - 2
Sauté aromatics: If needed, add a little olive oil to the pot with the chorizo fat. Add the diced onion, minced garlic, and diced jalapeños. Sauté these aromatics for 5-7 minutes until they are fragrant and softened.
⏱️ 7 min - 3
Make a roux: Add the butter to the pot and let it melt. Stir in the all-purpose flour and cook for 2-3 minutes, stirring constantly, to create a roux and cook out the raw flour taste.
⏱️ 3 min - 4
Add liquids: Gradually whisk in half of the chicken broth to the roux, ensuring no flour clumps form. Once smooth, add the remaining chicken broth, milk, and heavy cream. Stir everything together until well combined.
⏱️ 5 min - 5
Season the soup: Season the liquid base with smoked paprika, salt, pepper, and chicken bouillon for added flavor. Stir well.
⏱️ 2 min - 6
Cook potatoes: Add the diced baby gold potatoes to the pot. Bring the soup to a simmer, then cover and cook on a heat setting slightly higher than low for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 20 min - 7
Blend for creaminess: To achieve a creamy texture while still having some potato chunks, carefully scoop out about 3 cups of the soup (including some potatoes) and blend it using an immersion blender or a regular blender until smooth. Return the blended portion back to the pot and mix well.
⏱️ 5 min - 8
Incorporate chorizo and cheese: Stir in the cooked chorizo that was reserved earlier. Finally, add the shredded Colby Jack cheese to the soup. Continue cooking on low heat for 3-5 minutes, stirring occasionally, until the cheese is fully melted and the soup reaches a nice, creamy consistency.
⏱️ 5 min - 9
Serve: Ladle the creamy chorizo and potato soup into bowls. Garnish with additional cooked chorizo, shredded cheese, sliced jalapeños, and green onions as desired. Serve hot, often with toasted bread for dipping.
⏱️ 3 min