Spanish Potato Soup with Chorizo

Name: Spanish Potato Soup with Chorizo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 1 tbsp olive oil; 9 oz Spanish chorizo (spicy or mild), sliced; 1 green bell pepper, deseeded and chopped; 1 yellow onion, finely chopped; 4 garlic cloves, minced; 1 carrot, peeled and chopped; 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; 1.7 lbs waxy potatoes, peeled and cut into bite-sized pieces; 6 cups chicken broth; ¾ cup heavy cream; 2 tbsp chopped parsley

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Growing up, my grandmother had a way of making every meal feel like a warm hug. One of my favorite dishes she made was a simple potato soup, rich with flavors of smoked paprika and garlic. Years later, when I discovered Spanish cuisine, I realized that Spanish chorizo could take that humble potato soup to an entirely new level.

Spanish Potato Soup with Chorizo is the perfect dish for beginners—it’s easy to make, packed with bold flavors, and requires only a handful of pantry staples. Whether you’re looking for a cozy dinner on a chilly evening or a hearty meal to impress your family, this recipe is a must-try.

Why This Recipe is Special

This soup is not just another potato soup; it’s a fusion of smoky, spicy, and creamy flavors that come together in one pot. The Spanish chorizo adds an irresistible depth, while the simple vegetables and seasonings create a well-balanced, comforting dish.

Beginner-Friendly: No complicated techniques, just simple steps and basic ingredients.
Time-Efficient: Ready in about 30 minutes, making it perfect for busy weeknights.
Packed with Flavor: The combination of chorizo, paprika, and garlic creates a deeply satisfying taste.

Easily Customizable: You can make it spicier, creamier, or even vegetarian with a few tweaks.

Ingredients and Their Role

Essential Ingredients

Olive Oil: Helps release the smoky oils from the chorizo, enhancing the soup’s depth.
Spanish Chorizo: The star of the dish, providing a rich, smoky, and slightly spicy flavor. If you prefer a milder soup, opt for sweet chorizo instead of spicy.

Onion & Garlic: A foundational duo that adds sweetness and aromatic depth. Fresh garlic is recommended for the best flavor.
Carrot & Bell Pepper: These vegetables add a subtle sweetness and texture contrast. Use red bell pepper for a sweeter taste.
Potatoes: The heart of the soup. Use waxy potatoes to keep them intact while simmering.

Spices: Cumin, oregano, sweet paprika, black pepper, and cayenne pepper work together to create layers of warmth and spice.
Tomato Paste: Provides umami richness and balances the smoky chorizo.
Flour: Used to slightly thicken the soup. If avoiding gluten, try cornstarch instead.

Chicken Broth: A flavor-packed liquid base; vegetable broth can be used for a vegetarian version.
Heavy Cream: Adds a luxurious texture, though you can omit it for a lighter version.
Fresh Parsley: Brightens up the dish with fresh herbal notes.

Substitutions and Variations

No chorizo? Use smoked bacon or sausage and add extra paprika for a smoky touch.
Want more veggies? Add zucchini, peas, spinach, or white beans for extra nutrition.
Prefer a spicier soup? Increase the cayenne or use spicy chorizo.

Need a vegetarian version? Skip the chorizo and add smoked paprika for a similar depth of flavor.

Step-by-Step Instructions

Step 1: Prepare your ingredients. Peel and chop the potatoes into bite-sized pieces. Finely chop the onion, mince the garlic, and dice the bell pepper and carrot. Remove the casing from the chorizo if necessary and slice it into rounds.

Step 2: In a large pot, heat olive oil over medium-high heat. Add the sliced chorizo and cook for 3 minutes until it starts to brown and release its flavorful oils.

Step 3: Stir in the chopped bell pepper and cook for 2 minutes. Then, add the onion and garlic, stirring occasionally. Let them cook for another 2 minutes until fragrant.

Step 4: Add the chopped carrot, salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Stir well and let the spices toast for 2 minutes to deepen their flavors.

Step 5: Mix in the tomato paste, ensuring it coats all the ingredients. Stir in the flour and cook for 1 minute to get rid of any raw taste.

Step 6: Add the chopped potatoes, then pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer for 15 minutes or until the potatoes are fork-tender.

Step 7: Pour in the heavy cream and stir in the chopped parsley. Let the soup cook for an additional 3 minutes. Taste and adjust seasoning if needed.

Step 8: Serve hot with a slice of crusty bread for the perfect comforting meal.

Beginner Tips and Notes

How to tell if the potatoes are cooked? Use a fork—if it easily pierces through, they’re ready.
Too thick? Add a bit more broth or water to loosen the consistency.
Too thin? Let the soup simmer uncovered for a few extra minutes to reduce the liquid.

Chorizo browning too quickly? Lower the heat slightly to prevent burning.
Make it ahead: This soup tastes even better the next day as the flavors deepen.

Serving Suggestions

Pair with bread: A warm, crusty baguette or garlic bread complements the soup perfectly.

Add a fresh side salad: A simple green salad with a citrus vinaigrette balances the richness of the soup.
Top with extras: Garnish with a sprinkle of grated cheese, extra parsley, or a drizzle of olive oil.

Storing and Reheating

Refrigeration: Store in an airtight container for up to 3 days.

Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat, adding a splash of water if necessary.

This Spanish Potato Soup with Chorizo is a game-changer for anyone looking for an easy, flavorful meal. If you try this recipe, let me know in the comments how it turned out. Did you make any creative variations? I’d love to hear your thoughts!

FAQ About Spanish Potato Soup with Chorizo

Can I make this soup vegetarian?

Yes! Simply omit the chorizo and add an extra teaspoon of smoked paprika to maintain the rich, smoky depth. Use vegetable broth instead of chicken broth for a fully vegetarian version.

What type of potatoes work best for this soup?

Waxy potatoes, such as Yukon Gold or red potatoes, are ideal because they hold their shape well and don’t break down too much during cooking. Avoid starchy potatoes like Russets, which tend to fall apart.

How can I make this soup spicier?

To add more heat, use spicy chorizo instead of the mild version, increase the cayenne pepper, or add a chopped jalapeño when sautéing the vegetables.

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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