What type of chorizo works best for this soup?

Use a cured Spanish chorizo for its smoky, spicy profile that holds up well during cooking.

Can I substitute the heavy cream with a dairy-free option?

Yes, coconut cream or a plant-based alternative works well to maintain richness without dairy.

Partially mashing the potatoes creates a creamy texture with chunks left for bite and body.

Fresh parsley adds brightness, while smoked paprika and thyme deepen the smoky, earthy notes.

Either broth enhances the soup's flavors; chicken broth adds richness, while vegetable keeps it lighter.

A rich, hearty soup featuring spicy chorizo, tender potatoes, and a velvety cream base&perfect for warming up on chilly days.

I first served this chowder on a cold evening and it quickly became a family favorite thanks to its comforting flavor and easy preparation.

Meats: 200 g (7 oz) chorizo sausage, sliced
Vegetables: 600 g (1.3 lbs) potatoes, peeled and diced, 1 medium onion, finely chopped, 2 cloves garlic, minced, 1 medium carrot, diced, 2 celery stalks, diced
Dairy: 200 ml (3/4 cup + 2 tbsp) heavy cream
Liquids & Pantry: 1 liter (4 cups) chicken or vegetable broth, low sodium, 2 tbsp olive oil
Spices & Seasonings: 1 tsp smoked paprika, 1/2 tsp dried thyme, Salt and freshly ground black pepper, to taste, Fresh parsley, chopped, for garnish

Step 1:: Heat olive oil in a large pot over medium heat. Add chorizo slices and cook for 3 4 minutes, stirring occasionally, until browned and fragrant. Remove chorizo with a slotted spoon and set aside, leaving the oil in the pot.
Step 2:: Add onion, carrot, and celery to the pot. Sauté for 4 5 minutes until softened.
Step 3:: Stir in the garlic, smoked paprika, and thyme cook for 1 minute until aromatic.
Step 4:: Add diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer uncovered for 15 20 minutes, or until potatoes are tender.
Step 5:: Return the chorizo to the pot. Using a potato masher or immersion blender, partially mash the potatoes in the soup to your desired consistency (leave some chunks for texture).
Step 6:: Stir in the heavy cream and heat gently for 2 3 minutes. Do not boil.
Step 7:: Season with salt and pepper to taste. Ladle into bowls and garnish with chopped parsley.

My family loves gathering around the table to enjoy this comforting soup on chilly evenings, making every meal a special occasion.

Large pot, slotted spoon, potato masher or immersion blender, chefs knife, cutting board

Contains dairy (cream) and pork (chorizo). Always check labels for gluten or other allergens.

Per serving: Calories 480, Total Fat 32 g, Carbohydrates 32 g, Protein 15 g

Serve hot with crusty bread for a heartwarming meal that delights every time.

→ What type of chorizo works best for this soup?: Use a cured Spanish chorizo for its smoky, spicy profile that holds up well during cooking.
→ Can I substitute the heavy cream with a dairy-free option?: Yes, coconut cream or a plant-based alternative works well to maintain richness without dairy.
→ How should I adjust the texture of the soup?: Partially mashing the potatoes creates a creamy texture with chunks left for bite and body.
→ What herbs complement the flavors in this dish?: Fresh parsley adds brightness, while smoked paprika and thyme deepen the smoky, earthy notes.
→ Is it better to use chicken or vegetable broth?: Either broth enhances the soup's flavors; chicken broth adds richness, while vegetable keeps it lighter.