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
Scale
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.
