Get ready to transform your ordinary dinner into an extraordinary culinary adventure! This Sweet Potato Chorizo Boursin Soup is not just another recipe—it's a creamy, spicy, and utterly irresistible comfort food that will make your family beg for seconds. Imagine the rich, smoky flavors of chorizo dancing with the velvety sweetness of roasted sweet potatoes, all embraced by the luxurious creaminess of Boursin cheese. One spoonful, and you'll be transported to a world of pure gastronomic bliss that's both sophisticated and soul-warming.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 lb chorizo sausage, casing removed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 8 oz Boursin cheese
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat a large heavy-bottomed pot over medium-high heat. Remove chorizo from its casing and crumble the sausage into the pot, cooking until it's browned and releases its oils, approximately 5-6 minutes.
- Using a slotted spoon, transfer the cooked chorizo to a paper towel-lined plate, leaving the rendered fat in the pot.
- In the same pot with chorizo drippings, add chopped onions and sauté until translucent and soft, about 3-4 minutes.
- Add minced garlic and cook for an additional 30-45 seconds, stirring constantly to prevent burning.
- Add diced sweet potatoes to the pot and stir to combine with onions and garlic, coating them in the flavorful fat.
- Pour in vegetable broth, ensuring sweet potatoes are mostly submerged. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until sweet potatoes are tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Stir in the Boursin cheese until fully melted and incorporated, creating a rich and creamy texture.
- Return the cooked chorizo to the soup and stir to distribute evenly.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Ladle the soup into serving bowls and garnish with fresh chopped cilantro.
- Serve hot, optionally with crusty bread or croutons on the side.
Tips
- Choose high-quality chorizo for maximum flavor—the rendered fat is key to building a deep, rich base for your soup.
- Don't rush the sautéing process: Allow onions and garlic to caramelize slowly to develop complex flavors.
- For an ultra-smooth texture, use an immersion blender directly in the pot or carefully transfer to a blender in batches.
- If the soup is too thick, add a little extra vegetable broth to reach your desired consistency.
- Fresh cilantro is crucial for adding brightness, so don't skip the garnish!
- Serve with crusty bread or homemade croutons to soak up every last delicious drop.
- For a lighter version, you can use turkey chorizo and low-fat Boursin cheese.
- Make extra—this soup tastes even better the next day as the flavors continue to meld.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 25g
Protein: 22g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 95mg
