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Savory, Zesty Cream of Potato Soup

Rated as 5 out of 5 Stars

"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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1 h 20 m servings 458
Original recipe yields 8 servings


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  1. Place potatoes in a bowl of cold water and set aside.
  2. Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.
  3. Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.
  4. 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.
  5. 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

Per Serving: 458 calories; 36.7 21.9 10.9 109 1070 Full nutrition

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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 tomatoe...

Didn't find the chorizo so used hot and was good.