ground sausage and potato soup
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Hatfield® Chorizo Sausage & Potato Soup

Chorizo Sausage and Potato Soup is a hearty and delicious cream-based soup that's ready in 15 minutes using your pressure cooker!
Course Soup
Cuisine American
Keyword ground sausage and potato soup
Prep Time 1 minute
Cook Time 11 minutes
natural release 5 minutes
Total Time 17 minutes
Servings 6 servings
Calories 557cal
Author Joanne Schweitzer



  • 16 oz Hatfield® Recipe Essentials Chorizo Ground Sausage
  • 1 tbsp extra virgin olive oil
  • 1/2 cup onions, chopped
  • 8 oz heavy cream
  • 3 cups red skin baby potatoes, cut in half
  • 4 cups chicken stock
  • 1 tsp thyme (dried or fresh)
  • 1/4 tsp garlic powder
  • black pepper to taste
  • 1 cup shredded Colby/Jack cheese


  • First, set pressure cooker to saute function for 12 minutes (includes warming up time.) Add onions and oil after first 3 minutes (warming up time.) Cook for 1 minute.
  • Next, add Hatfield® Recipe Essentials Chorizo Ground Sausage broken into small pieces. Brown for 5 minutes (still using saute function.) Drain fat in a colander.
    Hatfield Chorizo Ground Sausage
  • Then, add remaining ingredients, except cheese, and ensure ingredients are covered with liquid. Also make sure your pressure cooker is not filled past the 2/3 capacity line. Put lid on and turn valve to sealing and set to pressure cook on high for 5 minutes.
    ground sausage and potato soup
  • Next, allow pressure cooker to naturally release for 5 min. When pressure valve falls, carefully open pressure cooker lid. Stir contents.
  • Serve bowls of soup topped with shredded Colby/Jack cheese.
    ground sausage and potato soup


NOTE: Nutrition information is an estimate and may vary. 


Allow leftovers to cool and refrigerate for up to 4 days. 


Calories: 557cal | Carbohydrates: 15g | Protein: 22g | Fat: 45g | Saturated Fat: 21g | Cholesterol: 132mg | Sodium: 864mg | Potassium: 602mg | Fiber: 1g | Sugar: 4g | Vitamin A: 847IU | Vitamin C: 6mg | Calcium: 194mg | Iron: 2mg