Let Me Tell You About Creamy Chorizo Potato Soup (And That One Cold Night)

Alright, so friend to friend—have you ever made a soup that basically hugs you back? This creamy chorizo potato soup is that soup for me. First time I made it? Picture me, shivering in my kitchen, looking for any excuse not to order another bland takeout pizza. I'd just come back from a walk in that damp, cling-to-your-bones British drizzle (honestly, do I live somewhere else? Not sure sometimes). This recipe became my emergency comfort food, and now, honestly, I make it anytime someone looks a bit peaky or if I'm just in the mood for something big, hot, and creamy—like a chunky blanket but edible. Little warning, though: it’s got a gentle kick, but in a good way.

Actually, quick detour—once in Yorkshire, someone tried to convince me potatoes didn’t belong in soup. Madness! We’re not here for that kind of negativity.

Why I Keep Coming Back To This Soup

I make this when the weather turns mean or, frankly, when I just want people at my table to look blissful (and quiet, for five minutes). My family always wants seconds, even that one picky eater who claims she doesn’t like spicy food. The spice is more of a warm nudge than a punch in the face, so don’t stress. Also, if you’re anything like me and hate peeling potatoes, I sometimes just scrub ‘em and rough-chop—the skins melt in anyway. Plus—real talk—if my day’s chaotic, I’ll use pre-chopped onion. Judge all you want.

What You’ll Need (and What I Sometimes Do Instead)

Chorizo – About 200g diced. Spanish is my fave, but I’ve definitely grabbed the milder, softer variety if that’s all I’ve got; try kielbasa if you’re in a pinch (won’t be the same, but will work in a storm)
Potatoes – 3-4 medium, peeled or not, cut into chunks. Maris Piper if you want smooth; but literally any spud in my cupboard goes in
Onion – 1 big one, diced. I’ve been known to use frozen chopped if time’s tight (no one will know)
Garlic – 2-3 cloves, crushed or finely chopped. Or—confession—some days a teaspoon of garlic paste works fine
Chicken Stock – Around 1 to 1½ litres (you can try veggie stock—totally works)
Cream – 150ml double (heavy) cream. I sometimes cheat and use half-and-half, works in a pinch, though grandma would clutch her pearls
Olive Oil or Butter – A good lug (that’s about 2 tablespoons, but who measures?)
Salt and Pepper – To taste (though try not to over-salt, chorizo can be salty)
Optional extras: smoked paprika, spring onions or parsley to finish—totally up to you. Cheddar chunks make it extra indulgent.

So, How Do You Actually Make It?

Grab your biggest, sturdiest pot (if it’s not pristine, all the better; real flavor comes form the battered ones). Splash in olive oil, throw in the chorizo, and let it do its thing on a medium heat until all orange and slightly crispy. This is where I hover and sneak a bite. Don’t skip letting the oil turn red—it’s where the magic’s at.
Toss in onion, cook until it softens, looking a bit see-through. Add the garlic—don’t let it burn, but if it sticks a little, just splash in a bit of stock; it’ll loosen.
Now, add the potatoes. Stir so they catch a little color, coat in all that chorizo spice. Pour in chicken stock—enough to cover, but not drown them. Scrape up the bottom of the pot (because flavor…)
Bring to a simmer; stick the lid half-on. Go make yourself a cuppa, check the post, whatever. About 18-22 minutes till the potatoes are tender and easily squishable with the back of a spoon.
Take it off the heat for a mo (that’s 'moment', just in case you’re not British). Either blend up ⅔ with a stick blender right in the pan (careful—splashes!) or use a masher if you like it chunky like me. Honestly, don’t stress if some potatoes stay lumpy; that’s half the charm.
Pour in the cream, taste for salt and pepper, and let it bubble gently for a minute or two more. If it’s too thick, just loosen with a splash of water or more stock. Too thin? Let it bubble longer uncovered.
Ladle into bowls. Sometimes (okay, often) I drop a splash more cream or toss on a cloud of cheese on top. Scattering with herbs makes it look fancier than it is.

Notes From My Mistakes (aka What Not To Do)

Once added all the cream before mashing. Ended up with weird texture. Actually, save the cream ‘til the end.
Skipped crisping the chorizo once—big regret. You want those little crunchies!
I sometimes forget and let it simmer with lid fully on—ends up too thin (just take it off to thicken, no biggy)

Experiments I’ve Tried: Variations & Disasters

Tossed in sweetcorn once—pretty tasty! Doesn’t change much, but adds a pop.
Added kale on a health kick; family less pleased but I thought it was alright.
Tried using coconut milk instead of cream—wouldn’t say I recommend, but if you’re dairy-free it’s…okay. Just not magical.
One very strange attempt with leftover roast chicken: don’t bother, chorizo is all you need.

Do You Need Fancy Kitchen Stuff?

I bang on about stick blenders, but honestly, you could just use a potato masher if you don’t have one. I once tried using a food processor—nearly scalded myself, wouldn’t repeat. Big old soup pot or even a casserole dish on the hob will do the trick.

How To Store (But Who Has Leftovers?)

Technically, this keeps in the fridge up to three days in a covered container, and you can freeze it for a month or so. But honestly, in my house it never lasts the night. I think it honestly tastes better on day two, if you can resist.

The Best Ways to Serve This – My Family Favourites

I love it with a chunk of crusty bread (any will do, but if you want to get fancy, bagels work too), and I usually throw in a green salad just to pretend I’m being healthy. My cousin swears by a dollop of sour cream—up to you!

Pro Tips (a.k.a. My Lessons Learned The Hard Way)

Don’t rush the chorizo; one time I cooked it on high to speed things up, and all the smoky flavor bailed.
I’ve tried skimping on cream when I ran low. It works, but it won’t be as silky—maybe save this recipe for when you’ve actually got some in!

Actual Questions I've Gotten (And My Not-Always-Tidy Answers)

Q: Can I make it vegetarian?
A: Sure thing—swap chorizo for plant-based, and use veggie stock. Not the same smokiness, but still warming.
Q: Can you freeze this?
A: Absolutely. Cream can sometimes split, though—it’s still tasty, just…stir again well when reheating.
Q: What potatoes do you use again?
A: I usually pick Maris Piper, but believe me, anything works—used red once by accident, still did the job!
Q: Is it spicy?
A: Not really. Chorizo has a whisper of heat, but not enough to set off an alarm. Want fire? Add a pinch of chili flakes.
Q: Where’d you first learn this?
A: Pieced together form a couple online ideas—this one at BBC Good Food helped, but I tinkered a lot.

And, mate, if you survive the washing up, I say treat yourself to a second bowl (or sneak it cold from the fridge, no judgment).

Creamy Chorizo Potato Soup Recipe