If comfort had a flavor, this Chorizo, White Bean, and Potato Soup would be it. Smoky chorizo infuses the broth with warmth and spice, while tender red potatoes and creamy white beans give the soup its hearty texture. A swirl of cream and a handful of fresh Swiss chard take it from simple to soul-soothing perfection. Whether you’re craving something to chase away the chill or looking for a one-pot dinner that feels special, this soup delivers big flavor with minimal fuss.
Recipe Overview
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 6 generous bowls
Ingredients
- 10 oz (280 g) Spanish chorizo sausage, sliced
- 4 cups (1 L) chicken or vegetable broth
- 4 cups (1 L) water
- 3 cloves garlic, minced
- 1 can (19 oz / 540 mL) white kidney beans, drained and rinsed
- ½ onion, chopped
- 3 small red potatoes, diced (no need to peel)
- 6 dashes Italian seasoning
- 1 bunch Swiss chard, stems removed and leaves torn
- 2 cups (480 ml) heavy cream
- Salt and black pepper, to taste
What You’ll Need
- Large soup pot or Dutch oven
- Cutting board & knife
- Wooden spoon
- Ladle
Step-by-Step
- Cook the Chorizo:
Heat a large pot over medium-high heat. Add the chorizo and cook for about 5 minutes, stirring now and then, until it releases its oil and starts to brown. - Add the Veggies:
Toss in the chopped onion, potatoes, minced garlic, and Italian seasoning. Stir well, letting everything cook for a couple of minutes until fragrant. - Simmer the Soup:
Pour in the broth, water, and beans. Bring to a gentle boil, then reduce heat and let simmer for 10–15 minutes, until the potatoes are tender. - Finish with Cream & Greens:
Stir in the Swiss chard and heavy cream. Simmer another 10 minutes until the chard wilts and the soup turns rich and velvety. - Taste & Serve:
Season with salt and pepper. Ladle into bowls, garnish with fresh herbs if you like, and serve hot with crusty bread.
Tips & Variations
- Add depth: Deglaze the pan with a splash of white wine before adding broth.
- Swap the greens: Kale, spinach, or escarole work beautifully too.
- Make it lighter: Replace heavy cream with evaporated milk or coconut milk.
- Add heat: Stir in a pinch of red chili flakes for extra kick.
Serving Ideas
Serve with toasted baguette slices or garlic bread for dunking, or pair it with a simple side salad with lemon vinaigrette.
Nutrition
| Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 415 | 18 g | 29 g | 25 g | 5 g |