Spicy Chorizo and Potato Soup Recipe

If you’re anything like me and love a soup that warms you up from the inside out, you’re going to adore this Spicy Chorizo and Potato Soup Recipe. From its smoky, spicy aroma to its creamy, comforting texture, this soup just hits every cozy note. Trust me, once you try it, it’ll quickly become one of your go-to recipes when you want something satisfying yet full of flavor.

this Recipe

Ingredients You’ll Need

Each ingredient here plays an important role, and I love how they come together. When shopping for chorizo, decide if you want spicy or sweet since it changes the feel of the soup. Also, picking good-quality smoked paprika really makes a difference if you can find it.

• Bacon: Adds smoky depth and richness; crisp it well to render flavorful fat for cooking the chorizo and veggies.
• Chorizo: The star of the show — spicy, bold, and packed with character. I’ve used cured chorizo, but fresh works too if you adjust cooking time.
• White onion: Builds sweetness and base flavor once softened and lightly browned.
• Garlic: Brings that classic aromatic lift for any great soup.
• Tomato paste: Small but mighty; it intensifies flavor with a subtle tang and richness.
• Smoked paprika: Critical for that signature smoky flair that pairs perfectly with chorizo.
• Regular paprika: Adds vibrant color and mild sweetness.
• Cayenne pepper: Brings heat — add more or less to suit your spice tolerance.
• Chicken stock: The soup’s liquid base; I recommend low sodium so you control the saltiness.
• Yellow potatoes: They hold their shape nicely, giving you tender chunks without turning mushy.
• Heavy cream: Optional, but it rounds out the spice with a little lush creaminess.
• Kosher salt and black pepper: Essential seasonings to balance and lift all the flavors.
• Fresh parsley: For a bright, herbal finish that cuts through the richness.

Variations

I love to switch this up depending on what I’m craving or what’s in my fridge. You can make this Spicy Chorizo and Potato Soup Recipe your own with just a few simple tweaks.

• Swap the meat: I once used linguica instead of chorizo for a milder, slightly sweeter flavor — and it was delicious.
• Make it vegetarian: Leave out the bacon and chorizo, and add smoked paprika and smoked tofu or mushrooms for the smoky umami instead.
• Lactose-free options: Skip the cream or substitute with coconut milk for creaminess without dairy.
• Turn up the heat: Add extra cayenne or a diced chipotle pepper if you want a serious kick.

How to Make Spicy Chorizo and Potato Soup Recipe

Step 1: Crisp That Bacon and Brown the Chorizo

Start by cooking the chopped bacon over medium-low heat until it’s nice and crisp and the fat has rendered out. This step is so worth taking your time on because that bacon fat is the secret flavor base for this Spicy Chorizo and Potato Soup Recipe. Once the bacon is cooked, scoop it out and set it aside, leaving about two tablespoons of that liquid gold in the pot. Next, add the diced chorizo and crank the heat up to medium-high. Stir frequently while it browns and crisps around the edges—this develops the flavor beautifully. Be sure not to rush this part or crowd the pan, or you’ll end up steaming the meat instead of browning it.

Step 2: Add Onion and Garlic for Depth

Reduce the heat to low and toss in the diced onion. Let it cook gently for about 5 to 6 minutes until it softens and starts to get a touch golden at the edges. Then, stir in your minced garlic and tomato paste. The tomato paste gives a lovely umami kick and slightly thickens the soup. Cook for another minute so the garlic gets fragrant and the paste loses that raw taste.

Step 3: Spices, Stock, and Potatoes Go In

Now sprinkle in the smoked paprika, regular paprika, and cayenne pepper. Cook those spices for about 20 to 30 seconds, stirring constantly—it’s a little trick I learned to toast the spices lightly and bring out their best flavor. Pour in your chicken stock, then add the potatoes and the reserved bacon back into the pot. Turn the heat back up to bring everything to a boil before lowering it to a gentle simmer.

Step 4: Simmer, Finish, and Serve

Simmer the soup for about 20 minutes until those potatoes become soft and tender, soaking up all the spicy, smoky broth around them. Finish by stirring in the heavy cream for a luscious touch—I usually add just after taking it off the heat so the cream doesn’t curdle. Taste the soup and adjust with kosher salt, black pepper, and maybe a little extra cayenne if you like it hotter. Finally, sprinkle fresh parsley over the top for a pop of color and freshness before ladling it into bowls.

How to Serve Spicy Chorizo and Potato Soup Recipe

Garnishes

I personally love topping this soup with a sprinkle of fresh parsley for that bright note, and sometimes a dollop of sour cream or a little shredded sharp cheddar if I want to take it even richer. A squeeze of fresh lemon juice on the side is another trick I discovered — it cuts through the richness beautifully when your palate needs a little lift.

Side Dishes

This soup is quite filling on its own, but if you want to round out your meal, I often serve it with a crusty rustic bread, maybe some garlic toast, or a fresh green salad lightly dressed. My family especially loves dunking that crusty bread right into the soup — pure comfort!

Creative Ways to Present

For a special occasion, I like to ladle the soup into small, hollowed-out sourdough bread bowls — it just ups the wow factor and makes serving super fun. You can sprinkle with extra herbs and a swirl of cream, plus maybe a few crispy bacon bits on top for texture. It’s always a big hit when friends come over!

Make Ahead and Storage

Storing Leftovers

I store leftover Spicy Chorizo and Potato Soup in airtight containers in the fridge. It keeps well for about 3 to 4 days. One trick I use is to add fresh parsley just when reheating—this keeps the herbs bright rather than wilted and sad from sitting too long.

Freezing

Freezing this soup works great if you leave out the cream until reheating—it tends to separate if frozen with dairy. Store in freezer-safe containers or bags, and defrost overnight in the fridge before warming gently on the stove. I’ve done this plenty of times and still get that delicious rich flavor after thawing.

Reheating

Reheat the soup over low to medium heat on the stove, stirring occasionally to prevent sticking. If it’s too thick after storing, just add a splash of chicken stock or water to loosen it up. Finish by stirring in cream and fresh herbs right before serving to revive that fresh flavor.

FAQs

Final Thoughts

This Spicy Chorizo and Potato Soup Recipe has earned a permanent spot in my rotation because it’s just downright delicious and hits that perfect comfort food vibe. I love sharing it with friends and family because it’s simple but feels special—a bowl full of smoky, spicy joy. If you give it a try, I’m pretty sure it’ll become one of your favorites too. So pull out your big pot, gather the ingredients, and get ready to savor some seriously good soup.

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