This delicious potato soup with chorizo is inspired by the popular Mexican breakfast of Papas con Chorizo (Potatoes with Chorizo). Serve it with chips on the side.
Ingredients
- roll Mexican chorizo: 1 piece (9 ounce)
- onions: 0.33333 cup (chopped)
- garlic, pressed: 2 clove
- chicken broth: 3 cups
- potatoes: 1 cup (diced)
- chicken bouillon granules (such as Knorr®): 0.5 Tbsp
- ground cumin: 0.5 tsp
- Mexican oregano: 0.5 tsp
- heavy cream: 0.33333 cup
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Combine chorizo and onions in a soup pot over medium heat and cook until onions are soft and translucent and chorizo is fully cooked, 7 to 8 minutes. Add garlic and cook until garlic is fragrant, about 1 minute more.
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Add chicken broth, potatoes, chicken granules, cumin, and oregano. Bring to a boil and simmer until potatoes are fork tender, 6 to 10 minutes. Reduce heat and stir in heavy whipping cream. Season with salt and pepper.
