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To appreciate the depth of flavor in creamy chorizo potato soup, it's essential to understand the key ingredients that contribute to its overall taste and texture. Each component plays a significant role, ensuring that the soup is not only delicious but also well-balanced.

Creamy Chorizo Potato Soup

Warm up with a hearty bowl of creamy chorizo potato soup, the perfect comfort dish for every season. This delightful recipe blends the smoky flavor of chorizo with creamy Yukon Gold potatoes, creating a satisfying experience that's visually appealing too. Ideal for family dinners or casual gatherings, this versatile soup is perfect during chilly months. Dive into our step-by-step guide for tips on preparation and ingredient highlights, ensuring a delicious outcome every time. Enjoy the flavors of this creamy delight!
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Ingredients
  

1 tablespoon olive oil

8 ounces chorizo, diced (preferably spicy)

1 medium onion, finely chopped

3 cloves garlic, minced

4 medium Yukon gold potatoes, peeled and diced (about 1 pound)

4 cups low-sodium chicken broth

1 cup heavy cream

1 teaspoon smoked paprika

1 teaspoon dried thyme

1/2 teaspoon black pepper

Salt to taste

1 cup corn kernels (fresh or frozen)

1/2 cup green onions, sliced (for garnish)

1/2 cup shredded cheddar cheese (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Chorizo: In a large pot, heat the olive oil over medium heat. Add the diced chorizo and cook for about 5-7 minutes, or until it starts to brown and release its oils. Stir occasionally.

    Sauté Vegetables: Add the chopped onion and cook for an additional 3-4 minutes until softened. Then, add the minced garlic and cook for another minute, being careful not to burn it.

      Add Potatoes and Broth: Stir in the diced Yukon gold potatoes, smoked paprika, dried thyme, and black pepper. Pour in the chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

        Blend the Soup: Once the potatoes are cooked, use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches. If you prefer a chunkier texture, blend just half of the soup and return it to the pot.

          Stir in Cream and Corn: Return the blended soup to medium heat and stir in the heavy cream and corn. Cook for an additional 5-7 minutes until heated through. Taste and adjust seasoning with salt if necessary.

            Serve: Ladle the soup into bowls and garnish with sliced green onions, shredded cheddar cheese, and fresh parsley.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4-6