Potato And Chorizo Soup


At a Glance

  • Potato Type: Yellow
  • Prep Method: null
  • Cuisine: Latin / Hispanic
  • Prep Time:
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  • 1/2 cup Olive oil
  • 2 pounds Mexican chorizo sausage, casings removed
  • 4 cups Diced leeks
  • 2 tablespoons Minced garlic
  • 6 cups Diced green cabbage
  • 2 pounds Medium yellow flesh potatoes, diced
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Cayenne pepper
  • 4 quarts Chicken stock
  • 1/2 cup Chopped parsley
  • 1/2 cup Chopped cilantro
  • Salt and black pepper As needed


In large soup pot, heat olive oil over medium heat; add chorizo and brown, breaking up meat with spatula. Remove with slotted spoon; cook leeks in oil remaining in pot, stirring occasionally, about 6 minutes or until soft.

Add garlic; cook 1 minute more. Add cabbage, potatoes, paprika, cayenne, stock and cooked chorizo. Bring to a boil; simmer over medium heat 15 minutes or until potatoes are tender. Stir in parsley and cilantro; season with salt and pepper.

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