Potato and Chorizo Soup (Gluten-Free, Dairy-Free)

Hearty Soup for the Soul

When the weather’s cold outside, nothing beats cozying up to a big bowl of soup that’s comforting, filling and full of taste.

Here’s where this Spanish potato chorizo soup comes into play – flavorful chorizo mixed with creamy potatoes in a tomato-based broth.

Kinda like a stew, but also a soup, it’s a dish that feels like a big warm hug in a bowl. Trust me when I say that you’ll be making this over and over again!

It’s tremendously filling, satisfying, and perfect for the winter months.

Why You’ll Love This Recipe:

• Simple Ingredients: The main ingredients for this hearty chorizo potato soup are easily accessible at the local grocery store.
• Easy to Make: Ready in under an hour, all you need to do for this soup is to sauté, stir and simmer!
• Totally Gluten-Free & Dairy-Free: The best part is that this potato chorizo soup recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this Spanish-style potato and chorizo soup.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Oil: I like using extra virgin olive oil, but you can also use other types of vegetable oil if you prefer (sunflower oil, canola oil, etc.)
• Chorizo: If you are Celiac or gluten-intolerant, make sure to use gluten-free chorizo. Slice the chorizo into evenly thin slices. You can use either Spanish chorizo or Mexican chorizo.
• Condiments: I added smoked paprika, dried thyme and tomato paste for flavor.
• Potatoes: You can use Yukon gold potatoes for potatoes with a creamy texture that still hold their shape, or you can use Russet potatoes which break down more easily and you’ll get a starchier texture.
• Stock: I used vegetable stock but vegetable broth will work fine. Alternatively, you may also use chicken stock of chicken broth if you prefer.
• Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular sour cream or heavy cream instead.

How to Make Potato and Chorizo Soup:

Sauté Chorizo, Onions & Garlic: Heat the olive oil in a large pot over medium heat. Add chorizos slices and cook until they turn brown (3 -4 minutes). Add onion and cook until translucent.  Then add the garlic and cook 1–2 minutes more.

Add Condiments: Remove the pot briefly from the heat, add the smoked paprika, dried thyme and tomato paste. Stir quickly to prevent burning.

Dish by Dish Tips:

• Make it Vegetarian: If you wish to make this soup vegetarian, go ahead and use vegan sausage in place of the chorizo.
• Serve With: Serve this delicious soup with a slice of your favorite gluten-free bread, or with a bowl of rice.

Other Potato Recipes You’ll Love:

• Chicken Potato Bake (Gluten-Free, Dairy-Free)
• Easy Potato Salad (Gluten-Free, Dairy-Free)
• Chicken Gnocchi Soup (Gluten-Free, Dairy-Free)
• Crispy Potato Balls (Gluten-Free, Vegan)

Other Gluten-Free Soup Recipes to Warm Up to:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print

Potato and Chorizo Soup (Gluten-Free, Dairy-Free)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Felicia Lim
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Warm up with this hearty and flavorful potato and chorizo soup! Filled with smoky richness of chorizo and tender potatoes in a tasty broth, it’s the perfect meal for the colder seasons! Gluten-free and dairy-free too.

---

Ingredients

Scale 1x2x3x

• 4 tablespoons olive oil
• 1 gluten-free chorizo (sliced thinly)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1/2 tablespoon tomato paste
• 5 medium potatoes, peeled and cut into chunks
• 4 cups vegetable stock or water
• 2 1/2 tablespoons dairy-free sour cream
• Salt and black pepper, to taste
• Fresh parsley

Cook Mode Prevent your screen from going dark

---

Instructions

1. Sauté Chorizo, Onions & Garlic: Heat the olive oil in a large pot over medium heat. Add chorizos slices and cook until they turn brown (3 -4 minutes). Add onion and cook until translucent.  Then add the garlic and cook 1–2 minutes more.
2. Add Condiments: Remove the pot briefly from the heat, add the smoked paprika, dried thyme and tomato paste. Stir quickly to prevent burning.
3. Add Potatoes & Vegetable Stock: Return to the heat, add potatoes, salt, and pepper. Pour in the stock until potatoes are just covered.
4. Simmer: Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until potatoes are very tender.
5. Add Sour Cream: In a small bowl, combine the sour cream with a few tablespoons of the soup stock. Stir vigorously and add to the soup. Stir and turn off the heat.
6. Garnish & Serve: Season with additional salt if necessary and sprinkle with parsley.

Notes

Oil: I like using extra virgin olive oil, but you can also use other types of vegetable oil if you prefer (sunflower oil, canola oil, etc.)

Chorizo: If you are Celiac or gluten-intolerant, make sure to use gluten-free chorizo. Slice the chorizo into evenly thin slices.

Condiments: I added smoked paprika, dried thyme and tomato paste for flavor.

Potatoes: You can use Yukon gold potatoes for potatoes with a creamy texture that still hold their shape, or you can use Russet potatoes which break down more easily and you’ll get a starchier texture.

Stock: I used vegetable stock but vegetable broth will work fine. Alternatively, you may also use water if you prefer.

Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular sour cream instead.

• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Soups
• Method: Stovetop
• Cuisine: Western