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
- 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
Instructions
- 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.
- Add Potatoes & Vegetable Stock: Return to the heat, add potatoes, salt, and pepper. Pour in the stock until potatoes are just covered.
- Simmer: Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until potatoes are very tender.
- 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.
- 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
