If you are craving a hearty, comforting bowl of soup that bursts with flavor and warms you to the core, this Chorizo, White Bean, and Potato Soup Recipe is destined to become your new favorite. Combining spicy Spanish chorizo with creamy white beans, tender potatoes, and vibrant Swiss chard, this soup hits every note from smoky and savory to smooth and fresh. Whether you’re pulling it together for a weeknight dinner or serving it to guests, this dish offers a fabulous balance of textures and bold flavors that will keep everyone coming back for seconds.
Ingredients You’ll Need
The beauty of this Chorizo, White Bean, and Potato Soup Recipe lies in its simple, quality ingredients that each play an essential role, creating a harmonious blend of taste, texture, and color. From the spicy, rich chorizo to the creamy beans, and the hearty potatoes complemented by fresh Swiss chard, everything comes together effortlessly.
- 10 ounces Spanish chorizo sausage: The star of the show gives the soup its signature smoky and spicy kick.
- 4 cups vegetable or chicken broth: Adds a flavorful, savory base to the soup.
- 4 cups water: Helps achieve the perfect soup consistency while balancing flavors.
- 3 cloves garlic (minced): Essential for layering in subtle aromatic depth.
- 1 (19 fluid ounce) can white kidney beans (drained and rinsed): Adds creamy texture and protein.
- 1/2 onion (chopped): Brings natural sweetness and complexity.
- 3 unpeeled red potatoes (roughly diced): Tender and rustic, they bulk up the soup beautifully.
- 6 dashes Italian seasoning: A blend of herbs that offers an earthy, fragrant essence.
- 1 bunch Swiss chard: Provides a pop of vibrant green and a mild, slightly earthy bite.
- 2 cups heavy/whipping cream: Adds luscious creaminess and rounds out the spicy edges.
- Salt & pepper (to taste): Perfect for adjusting and balancing all the flavors just right.
How to Make Chorizo, White Bean, and Potato Soup Recipe
Step 1: Sear the Chorizo
Start by cutting the Spanish chorizo into bite-sized pieces. Place them into a pot over medium-high heat and let them fry for a few minutes, stirring occasionally. This step is crucial because it renders out the flavorful oils and releases that smoky, spicy magic right from the beginning.
Step 2: Prep the Veggies and Beans
While the chorizo is sizzling, prepare your onions by chopping them, dice the potatoes roughly without peeling, mince your garlic cloves, and rinse the white kidney beans. Getting these ingredients ready upfront makes the cooking process seamless and ensures everything goes in at just the right time.
Step 3: Build the Soup Base
Now it’s time to add the broth, water, minced garlic, kidney beans, chopped onions, diced potatoes, and those 6 dashes of Italian seasoning into your pot. Turn the heat to high and wait for it all to come to a boil. Then reduce the temperature to medium and let it cook for 10–15 minutes, or until the potatoes become tender and soak up all those savory notes.
Step 4: Prepare the Swiss Chard
While your soup simmers, remove the Swiss chard leaves from their stems and tear the leaves into bite-sized pieces. These greens bring a lovely fresh color and a tender bite that is essential for this soup’s texture profile.
Step 5: Finish with Cream and Greens
Finally, pour in the heavy cream and add the Swiss chard to the pot. Let it cook on medium heat for another 10 minutes. The cream softens the spicy chorizo flavor while the chard wilts gently, offering perfect harmony. Season with salt and pepper to taste, and your soup is ready to enjoy!
How to Serve Chorizo, White Bean, and Potato Soup Recipe
Garnishes
To elevate your soup presentation and flavor, sprinkle freshly chopped parsley or cilantro on top for a burst of color and brightness. A little drizzle of olive oil or a few shavings of Manchego cheese can also add a luxurious touch that complements the smoky chorizo perfectly.
Side Dishes
This soup pairs beautifully with crusty bread or garlic-rubbed baguette slices for soaking up the rich broth. A simple green salad with a tangy vinaigrette also creates a refreshing contrast that balances the creaminess of the soup.
Creative Ways to Present
Serve the soup in rustic bowls to bring out its homey, comforting vibe. For a special occasion, add a dollop of sour cream or crème fraîche and a sprinkle of smoked paprika. You can even transform leftovers into a hearty stew by adding extra vegetables or some cooked rice for a thicker, more filling meal.
Make Ahead and Storage
Storing Leftovers
The Chorizo, White Bean, and Potato Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. Make sure it’s cooled completely before sealing to maintain flavor and freshness.
Freezing
If you want to save some for later, freeze the soup in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Note that the cream and potatoes might slightly change texture after freezing, but stirring well when reheating helps restore that comforting consistency.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it thickens too much. The flavors might even deepen as it warms, making every bite taste as vibrant as when freshly made.
FAQs
Can I use mild sausage instead of chorizo?
Absolutely! While Spanish chorizo adds signature smokiness, a mild or spicy sausage will work too. Just adjust seasonings accordingly to maintain balance.
Is it necessary to use heavy cream?
The cream adds richness and smooth texture, but you can substitute with half-and-half or even coconut milk for a lighter or dairy-free version. The soup will still be delicious!
Can I use different greens instead of Swiss chard?
Yes! Kale, spinach, or collard greens are great alternatives that provide a similar vibrant green color and nutritional boost.
How long does it take to prepare this soup?
From chopping to cooking, this recipe takes about 35 minutes total—perfect for a quick yet impressive meal.
Is this soup spicy?
The chorizo adds warmth and smokiness, but it’s not overwhelmingly spicy. If you prefer more heat, feel free to add red pepper flakes or diced jalapeños.
Final Thoughts
There is something so incredibly satisfying about a bowl of soup that feels like a warm hug on a chilly day, and the Chorizo, White Bean, and Potato Soup Recipe delivers exactly that. It’s hearty, flavorful, and wonderfully simple to prepare, making it an instant classic to add to your meal rotation. Give it a try—you might just find yourself making it again and again, sharing it with friends, and enjoying every single spoonful.
Print
Chorizo, White Bean, and Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish-inspired
Description
A hearty and flavorful Chorizo, White Bean, and Potato Soup combining spicy Spanish chorizo, creamy white beans, tender potatoes, and nutritious Swiss chard simmered in a rich broth and finished with heavy cream. Perfect for a comforting meal that balances protein, vegetables, and smooth creaminess.
Ingredients
Sausage
- 10 ounces Spanish chorizo sausage
Broth and Liquids
- 4 cups vegetable or chicken broth
- 4 cups water
- 2 cups heavy/whipping cream
Vegetables & Beans
- 3 cloves garlic, minced
- 1 (19 fluid ounce) can white kidney beans, drained and rinsed
- 1/2 onion, chopped
- 3 unpeeled red potatoes, roughly diced
- 1 bunch Swiss chard
Seasonings
- 6 dashes Italian seasoning
- Salt & pepper, to taste
Instructions
- Cook the chorizo: Cut chorizo into bite-size pieces and add to a pot on medium-high heat. Fry for a few minutes, stirring occasionally, until the sausage renders fat and starts to brown.
- Prepare ingredients: While the chorizo cooks, chop the onion, roughly dice the potatoes (leaving the skin on), mince the garlic, and drain and rinse the white kidney beans.
- Combine and simmer: Add the vegetable broth, water, minced garlic, white kidney beans, chopped onion, diced potatoes, and Italian seasoning into the pot with chorizo. Increase heat to high and bring to a boil, then reduce to medium heat and simmer for 10-15 minutes until the potatoes are tender.
- Prepare Swiss chard: Remove the leaves from the Swiss chard stems and tear them into bite-size pieces to prepare for adding to the soup.
- Finish the soup: Stir in the heavy cream and Swiss chard leaves into the pot. Continue cooking for an additional 10 minutes until the chard wilts and the soup thickens slightly. Season with salt and pepper to taste before serving.
Notes
- For a spicier soup, use hot Spanish chorizo or add crushed red pepper flakes.
- You can substitute white kidney beans with cannellini or great northern beans.
- Leaving potato skins on adds texture and nutrients, but peel if preferred.
- Swiss chard stems can be sautéed separately or added at the beginning for extra texture.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
