This spicy chorizo and potato soup is the kind of bowl that turns a simple weeknight into a memorable meal. I first created this version on a damp autumn evening when I wanted something quick to feed hungry friends after a long day. The combination of crisp bacon and richly spiced chorizo fills the kitchen with an irresistible aroma that draws everyone to the stove. The potatoes give the soup comforting body while a splash of heavy cream smooths the heat and balances the flavors.

What makes this recipe special is how approachable it is. You only need a handful of ingredients most pantries already have and about 45 minutes from start to finish to produce a hearty main that freezes well and reheats beautifully. The texture is layered. First there is the crisp salty bite from the bacon, then the smoky meatiness of the chorizo and finally the soft, almost silky potatoes in a subtly spicy broth. Family and friends always ask for seconds and the leftovers are often gone by noon the next day.

Ingredients

• Meats: Four slices bacon, chopped. Choose a center cut or thick cut bacon for good rendered fat and crisp texture. Cook the bacon until it is deeply browned to develop a savory base.
• Chorizo: Eight ounces diced. Use Spanish style cured chorizo or a fresh Mexican chorizo depending on your heat preference. Spanish chorizo will lend smokiness while fresh chorizo creates a looser texture when browned.
• Onion and garlic: One large white onion finely diced and three cloves garlic minced. The onion sweats into sweetness while the garlic adds a bright aromatic lift.
• Potatoes: Three to four medium yellow potatoes peeled, quartered and sliced. Yukon golds hold their shape while breaking down enough to thicken the broth slightly.
• Herbs: One quarter cup chopped fresh parsley added at the end to add color and a fresh note that cuts the richness.
• Spices and flavoring: One tablespoon tomato paste, one tablespoon smoked paprika, one tablespoon paprika and one quarter teaspoon cayenne pepper, more to taste. Season with kosher salt and black pepper to finish.
• Liquids: Four cups low or no sodium chicken stock and one quarter cup heavy cream to finish for a silky texture.

Instructions

Cook the bacon:Heat a large heavy pot over medium low heat and add the chopped bacon. Cook slowly until the bacon is crisp and the fat has rendered. Remove the cooked bacon to a plate lined with paper towel and reserve the fat in the pot for the next step. This step builds the flavor base by pulling out the bacon fat and browning the meat.Render fat and brown the chorizo:Pour out all but two tablespoons of the rendered bacon fat from the pot to keep the pan from becoming greasy. Increase the heat to medium high and add the diced chorizo. Cook while stirring frequently until the chorizo is well browned and fragrant, about three to five minutes. Browning concentrates flavor and releases additional fat and spice from the meat.Sweat the onion:Reduce the heat to low and add the finely diced onion. Cook gently for five to six minutes until the onion is soft and showing slight browning at the edges. The goal is sweetness not a hard sear so adjust the heat as needed and scrape the fond to lift flavor from the pan.Add garlic and tomato paste:Stir in the minced garlic and the tablespoon of tomato paste. Cook for about one minute while stirring constantly until the tomato paste darkens slightly. This quick step caramelizes the paste and deepens the overall flavor of the broth.Toast the spices:Add the smoked paprika, paprika and cayenne pepper. Stir for twenty to thirty seconds to wake up the spices and release their oils. Be careful not to burn them. This brief toasting amplifies aroma and gives the soup a robust backbone.Add stock and potatoes:Pour in four cups of chicken stock and add the sliced potatoes back into the pot along with the reserved bacon pieces. Bring the pot to a boil over medium high heat then immediately reduce the heat to maintain a gentle simmer. This gentle simmer allows the potatoes to cook evenly without falling apart.Simmer until tender:Simmer for about twenty minutes until the potato slices are soft and tender when pierced with a fork. If you prefer a thicker body for the broth, mash a few potato slices against the side of the pot to release starch while keeping most slices intact.Finish with cream and seasoning:Stir in one quarter cup heavy cream to add richness and bind the flavors. Taste and adjust seasoning with kosher salt, black pepper and more cayenne if you want additional heat. Remove from the heat and stir in the chopped fresh parsley just before serving to add brightness.

Storage Tips

To refrigerate keep the soup in an airtight container and cool it within two hours of cooking. Refrigerated soup will keep for up to four days. For longer storage portion into freezer friendly containers leaving headroom for expansion and freeze for up to three months. To reheat thaw overnight in the refrigerator then warm gently on the stove over low heat until heated through. If the soup thickens during storage add a splash of stock or water and stir while warming to restore desired consistency.

Ingredient Substitutions

If you cannot find chorizo substitute spicy pork sausage or even smoked kielbasa for a similar savory profile. For a lighter finish swap heavy cream for half and half or a dairy free alternative such as full fat coconut milk if you need a nondairy option. Use sweet potatoes for a different flavor and color but expect a sweeter and slightly softer texture. For a vegetarian version omit the bacon and chorizo and add smoked paprika and a tablespoon of miso paste for umami.

Serving Suggestions

Serve this soup with a wedge of crusty bread or warm corn tortillas to sop up the broth. A simple green salad dressed with lemon and olive oil cuts the richness. Garnish bowls with extra chopped parsley, a drizzle of olive oil and an optional spoonful of plain yogurt to cool the heat. For a heartier meal add toasted chickpeas or a side of roasted vegetables.

Cultural Background

This style blends elements from Spanish and Mexican cooking. Spanish chorizo contributes smoked paprika and cured meat flavors while Mexican chorizo tends to be fresher and spicier. The use of potatoes in a hearty broth is common in many regional traditions and reflects an approach to making humble pantry staples shine. The tomato paste and paprika give the broth a rich color and deep umami that echoes classic Iberian stews.

Meal Prep Tips

When planning ahead brown the bacon and chorizo a day in advance and store them separately in the refrigerator. Pre peel and slice the potatoes and place them in cold water to prevent browning. At mealtime bring the browned meats and potatoes together with stock and finish with cream to reduce active cooking time. Use shallow airtight containers for quicker cooling and even reheating in the microwave or on the stove.

We always end our meals a little happier when there is a warm bowl on the table. This chorizo and potato option is forgiving, full of flavor and a dependable choice for cold evenings. Invite friends over or tuck a batch into the freezer for later and you will have a trusted dish ready when you need comfort and speed in one pot.