Spanish Potato Soup with Chorizo Recipe
This hearty Spanish Potato Soup with Chorizo is a flavorful and comforting dish combining spicy or mild Spanish chorizo, tender waxy potatoes, a medley of vegetables, and aromatic spices. Simmered in rich chicken broth and finished with creamy heavy cream and fresh parsley, this soup offers a perfect balance of smoky, spicy, and savory notes, ideal for a satisfying lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Ingredients
Scale
Meat and Dairy
- 9 ounces Spanish chorizo (spicy or mild, sliced)
- ¾ cup heavy cream
Vegetables
- 1 green bell pepper (deseeded and chopped)
- 1 yellow onion (finely chopped)
- 4 garlic cloves (minced)
- 1 carrot (peeled and chopped)
- 1.7 pounds waxy potatoes (peeled and cut into bite-sized pieces)
- 2 tbsp chopped parsley
Pantry & Spices
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper
- 2 tbsp double concentrated tomato paste
- 2 tbsp flour
- 6 cups chicken broth
Instructions
- Prepare the ingredients: Peel and cut the potatoes into bite-sized pieces. Deseed and chop the green bell pepper into strips and pieces. Peel and chop the carrot. Finely chop the yellow onion. Mince the garlic cloves. Chop the parsley. Remove the casing from the chorizo if necessary, then slice it lengthwise in half before slicing into pieces.
- Sauté the chorizo and vegetables: Heat olive oil over medium-high heat in a large pot. Add the chorizo and cook for 3 minutes until it begins to brown and release its oils. Add the chopped bell pepper and cook for 2 minutes. Then add the onion and garlic, cooking for another 2 minutes until softened. Stir in the carrot along with salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Cook this mixture for an additional 2 minutes to develop the flavors.
- Add tomato paste and flour: Stir in the double concentrated tomato paste until it is well combined with the sautéed vegetables and chorizo. Next, add the flour and stir continuously until it is incorporated and the mixture thickens slightly.
- Simmer the soup: Add the peeled and chopped potatoes and pour in the chicken broth. Bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to medium-low, and let it simmer for about 15 minutes or until the potatoes are tender when pierced with a fork.
- Finish and serve: When the potatoes are tender, add the heavy cream and chopped parsley. Cook the soup for an additional 3 minutes to meld the flavors. Taste the soup and adjust seasoning with extra salt if necessary. Serve hot with crusty bread on the side. Enjoy your delicious Spanish Potato Soup with Chorizo!
Notes
- You can use either spicy or mild Spanish chorizo depending on your heat preference.
- If you prefer a thicker soup, mash some of the potatoes after cooking or add a slurry of flour and water during simmering.
- For a vegetarian version, substitute chorizo with smoked paprika and a plant-based sausage alternative, and use vegetable broth.
- Leftovers refrigerate well for up to 3 days and reheat gently on the stovetop.
- Serve with crusty bread or a light green salad for a complete meal.
Keywords: Spanish soup, potato soup, chorizo soup, comforting soup, easy dinner, Spanish cuisine, hearty soup