This recipe is derived from my grandmother's potato soup recipe. I've changed it up a bit to give it a little kick. The chorizo is a fantastic addition and makes the soup more of a meal than a side dish. Wonderful for cold and rainy nights. Your whole family will love this.

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a bowl of cold water and set aside.

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  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.

  • Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.

  • Drain potatoes and transfer to the pot. Pour in chicken broth; add chorizo, carrots, and celery salt. Season with salt and pepper. Simmer until carrots are tender, 25 to 30 minutes.

  • Reserve 1/2 cup heavy cream; pour 1 1/2 cups into the soup. Continue cooking until flavors combine, about 10 minutes. Warm reserved cream slightly and whisk in flour; slowly pour into the soup. Simmer until thickened, 7 to 10 minutes more.

Cook's Note:

If your chorizo is especially red when cooked from the paprika, you can rinse it a bit after you brown it. Rinsing will take away some of the flavor, so don't overdo it.

Nutrition Facts

458 calories; protein 10.9g 22% DV; carbohydrates 21.9g 7% DV; fat 36.7g 57% DV; cholesterol 109.3mg 36% DV; sodium 1070.1mg 43% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
06/07/2020
This is a FANTASTIC recipe! I needed to use up an older package of chorizo (the real stuff, not the red stuff in a tube) I followed the recipe closely except I used a whole lb of chorizo. . . (Needed to use it up) Turned out great! If Olive Garden was a Mexican restaurant, this would BE the Zuppa Tuscana!! Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/02/2019
This was awesome soup! I started making chicken and spinach soup in the crockpot, but then saw your recipe and decided to make this as the base instead of my version. I added rotel tomatoes and a shake of cayenne pepper, because I like spicy. Wasn’t sure how that would come out with heavy cream, but.... it was amazing! We all loved it! Thank you for sharing! Read More
Rating: 5 stars
06/06/2020
This is a FANTASTIC recipe! I needed to use up an older package of chorizo (the real stuff, not the red stuff in a tube) I followed the recipe closely except I used a whole lb of chorizo. . . (Needed to use it up) Turned out great! If Olive Garden was a Mexican restaurant, this would BE the Zuppa Tuscana!! Read More
Rating: 4 stars
01/21/2020
My husband is allergic to garlic so I used pepperoni instead of chorizo. This is a good soup. Read More
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Rating: 5 stars
10/20/2019
Didn't find the chorizo so used hot and was good. Read More
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