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5 from 4 votes

Creamy Chorizo and Brussels Sprouts Soup

Brussels sprouts and chorizo are the rockstars in this flavorful, creamy, Spanish soup!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: Spanish
Keyword: chicken

Ingredients

  • 8 ounces Spanish chorizo finely diced
  • 1 medium white onion diced
  • 2 cloves garlic minced
  • 1 lb. brussels sprouts finely chopped
  • 4 cups chicken broth
  • 2 cups (about 1/2 pound) diced Yukon gold potatoes
  • 1 tsp. paprika
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 (6 oz.) can evaporated milk
  • optional toppings: shredded Manchego or Parmesan cheese chopped fresh parsley, reserved chorizo

Instructions

  • Saute chorizo in a large stockpot over medium high heat until cooked, about 3-5 minutes, stirring occasionally. Remove chorizo with a slotted spoon. Reserve 2 tablespoons of grease in the stockpot, and discard the rest.
  • Add onion to the stockpot, and saute in the chorizo grease for 5 minutes or until soft and translucent, stirring occasionally. Add garlic and brussels sprouts, and saute for an additional 3 minutes or until the brussels sprouts begin to brown, stirring occasionally. Add chicken broth, potatoes, paprika, salt and pepper, and stir to combine. Bring to a boil, then reduce heat to medium-low, cover and simmer for 10-15 minutes, or until the potatoes are tender.
  • If you would like a pureed soup, blend soup using an immersion blender or stand blender. If you would like a chunkier soup, leave it as is. Stir in evaporated milk and chorizo, reserving 1/4 cup chorizo for toppings if desired. Season with additional salt and pepper if needed.
  • Serve warm with toppings.