I don’t always get excited about eating soup or making soup, but this Sweet Potato and Chorizo soup my daughter made is the best and easiest soup I’ve had in years. It hit the spot during this cold and wet winter that we’re experiencing, but I can see enjoying this soup year round.
It’s adapted from the recipe on Paleo Leap, however, we made ours in the Instant Pot, so we changed it up just a bit. And the best part – it only needs to cook about 7 minutes in the Instant Pot, so soup’s on!
Chorizo and Sweet Potato Soup Ingredients
Lots of good whole veggies, cooked sausage and spices. That’s about it. Now, I’m not a garlic fan. And I realize I may be the only one :)
When my daughter made it, she used her Trader Joe’s minced garlic. When I made it, I used about 1/4 tsp of garlic powder. Because I felt obligated to add it. I wish I liked garlic, but I truly never have.
How Do You Make Chorizo and Sausage Soup?
This recipe is as easy as adding the stock to the pot, cutting up the veggies and adding them to the stock. And then adding the cooked chorizo and spices. We’ve also made this with mild Italian sausage and added 1/2 tsp (or less) chili powder. If you keep the ingredients on hand most of the time (which we do) you’re always set for a quick dinner.
Just turn it on manual for 7 minutes. I love my IP.
This post may contain affiliate links which won’t change your price but will share some commission.
We Love Our Kitchen Gadgets
Once it’s quick released, you’ll mix it up and puree it with a mixer or in a blender. I use this immersion blender that is one of my favorite appliances for SO many things.
You can see it makes a ton of soup. Not a literal ton, but it feeds us for dayyyyysss. I have a 6 quart Instant Pot, and the ingredients filled the pot as you can see above (the photos below is after one dinner). So for this recipe, if you have a smaller pressure cooker, you may need to half the recipe.
My daughter showed off her fancy herb shears for this post. I think she got hers as a wedding gift from a fancy store. Me, not being fancy, bought mine at Amazon for 10 bucks. Either way, a foodie life is not complete without herb shears.
We’ve been making this every other week or so and it’s fabulous for leftovers. Thickens up like many soups when it’s refrigetated and tastes great reheated.
Can’t make it now?
Pin it for Later!
- 2 lbs peeled and sliced sweet potatoes
- 6 cups organic vegetable broth
- 1 lb chorizo
- 2 chopped carrots
- 2 chopped celery stalks
- 1 chopped white onion
- 1 tsp garlic powder
- 1 1/2 tsp curry powder
- fresh parsley for garnish (optional)
- Brown the sausage until cooked, but not overcooked.
- In your 6 quart or larger Instant Pot, add all ingredients (except parsley)
- Seal and set IP to manual for 7 minutes
- Quick release and serve.
- Garnish with fresh parsley (optional)
- Store leftovers in the fridge.
I have not tried freezing, but it should freeze well.
We've made this with mild Italian sausage as well and added 1/2 tsp chili powder for heat.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size1 cup
Amount Per ServingCalories 122 Total Fat 6g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 5g Cholesterol 13mg Sodium 389mg Carbohydrates 11g Fiber 2g Sugar 4g Protein 5g