Spicy Chorizo and Potato Soup Recipe

If you’re looking to warm up your soul and your belly, you’ve got to try this Spicy Chorizo and Potato Soup Recipe. I absolutely love how the smoky, spicy chorizo plays with the creamy potatoes — it’s like a hug in a bowl. Whether it’s a chilly evening or just one of those days you want a simple, satisfying meal, this soup always delivers. I can’t wait to share with you exactly how I make it and some tips to get it just right at home!

this Recipe

Ingredients You’ll Need

I love that this recipe uses ingredients you can usually find easily. Each one plays a special role — the bacon and chorizo build a rich, flavorful base, while the smoked paprika and cayenne bring a gentle kick that grows on you. Here’s the scoop on what to get.

• Bacon: Choose thick-cut if you want a meatier bite, and don’t skip crisping it slowly to render gorgeous fat.
• Chorizo: I use firm, cured chorizo for bold flavor — fresh chorizo works too but expect a different taste and texture.
• White Onion: Diced finely to melt into the soup and add sweetness and depth.
• Garlic: Three cloves provide just the right aromatic punch.
• Tomato Paste: A secret weapon for adding richness and balancing out the spices.
• Smoked Paprika & Paprika: These are essential for smoky and warm flavors; don’t swap them unless you want a different vibe.
• Cayenne Pepper: Adds heat — start with a little, then add more if you like it fiery like me.
• Chicken Stock: Use low or no sodium to control the salt level yourself.
• Yellow Potatoes: Starchy ones work best because they get soft without falling apart.
• Heavy Cream: Optional, but it makes the soup luxuriously silky.
• Fresh Parsley: For that fresh herbal brightness right before serving.
• Salt and Black Pepper: To season perfectly to your taste.

Variations

I like to keep this soup pretty classic, but feel free to make it your own. The beauty of this spicy chorizo and potato soup recipe is how easy it is to swap things in and out based on what you have on hand or your dietary preferences.

• Swap the sausage: I sometimes use linguiça instead of chorizo when I want a milder, slightly sweeter flavor — it’s a nice twist that my family loves.
• Dairy-free option: If you’re avoiding cream, sour cream or plain Greek yogurt can be stirred in at the end for that creamy touch without heaviness.
• More veggies: Throw in some diced carrots or bell peppers along with the onions for extra color and sweetness.
• Make it vegetarian: Replace chorizo and bacon with smoked paprika and chipotle powder for that smoky depth, and add hearty mushrooms for texture.

How to Make Spicy Chorizo and Potato Soup Recipe

Step 1: Render the Bacon and Brown the Chorizo

This is where your soup builds its flavor foundation. Start by heating a large pot over medium-low heat and cook the chopped bacon slowly until it’s crispy and the fat has rendered out — don’t rush this part or you’ll miss that deep, rich flavor the fat brings. Once the bacon is done, transfer it to a plate but leave about 2 tablespoons of the fat in the pot. Next, toss in your diced chorizo and turn the heat up to medium-high. Stir frequently and let it brown nicely; this caramelization adds incredible complexity. Don’t skip this step, because it’s the heart of the soup’s flavor.

Step 2: Sauté Onion, Garlic & Spices

Turn the heat down to low and add your finely diced onion to the pot. Cook it for about 5-6 minutes, stirring occasionally, until it softens and the edges get just a little golden — that touch of browning adds sweetness. Then add your minced garlic and tomato paste. Cook for just a minute until fragrant. Now for the star spices: sprinkle in smoked paprika, regular paprika, and cayenne pepper. Stir constantly for about 20-30 seconds to toast the spices and release their aromas — your kitchen will smell amazing right here.

Step 3: Add Stock, Potatoes & Bring to Simmer

Pour in the chicken stock, then add your sliced potatoes and return the cooked bacon to the pot. Crank the heat to bring everything up to a boil, then reduce it to a gentle simmer. Let it bubble away for about 20 minutes, or until the potatoes are tender when poked with a fork. This part is key — be patient and don’t rush; slow simmering lets all those flavors blend beautifully.

Step 4: Finish with Cream and Fresh Parsley

Once your potatoes are perfectly soft, stir in the heavy cream. This step is optional but trust me, it takes the soup from great to downright luxurious. Taste and season with salt, black pepper, and if you like extra heat, a little more cayenne. Finally, stir in fresh chopped parsley for a fresh, green pop of flavor that brightens the whole bowl. Ladle it out and you’re ready to enjoy!

How to Serve Spicy Chorizo and Potato Soup Recipe

Garnishes

I’m a big fan of adding fresh parsley right before serving — it really brightens the smoky richness. Sometimes I’ll sprinkle a little shredded sharp cheddar or a dollop of sour cream on top to mellow out the heat. Crusty bread crumbs or even a drizzle of good olive oil work wonders if you want to add texture. These little touches make each bowl feel special.

Side Dishes

This soup is hearty enough to stand on its own, but I love pairing it with a crisp green salad for brightness. Garlic bread or a rustic baguette is perfect to soak up every last drop. When I’m serving family, a simple roasted vegetable side always rounds it out beautifully.

Creative Ways to Present

For special occasions, I like to ladle the soup into individual bread bowls—that cozy bread adds an extra wow factor and keeps things rustic and fun. Garnishing with a swirl of cream and a sprinkle of smoked paprika on top adds a vibrant pop of color. It’s a simple way to elevate it for guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge, and I’ve found the flavors actually marry beautifully overnight. Just be sure to cool the soup to room temperature before sealing and refrigerating to keep it fresh longer. It usually keeps well for 3-4 days.

Freezing

If you want to freeze this spicy chorizo and potato soup recipe, go ahead but hold off on adding the cream before freezing — you can stir it in when reheating. Freeze in portions so you can thaw just what you’ll eat. I recommend using freezer-safe containers or heavy-duty freezer bags.

Reheating

Reheat gently on the stove over medium-low heat so the soup warms evenly without scorching. If it’s too thick, just stir in a splash of stock or water to loosen it up. Add the cream and fresh parsley once warmed through to refresh those flavors. It tastes almost as good as the day you made it!

FAQs

Final Thoughts

This Spicy Chorizo and Potato Soup Recipe is one of those dishes that makes me so happy to cook and even happier to eat. It’s simple, satisfying, and packs just the right amount of heat with comforting, creamy potatoes. Whether you’re cooking for family, friends, or just yourself, it’s a winner every time. I hope you enjoy making it as much as I do — cozy up with a bowl soon!

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