Description
This Spanish Potato Soup with Chorizo is a rich and hearty dish featuring smoky chorizo, tender potatoes, and aromatic spices in a creamy, flavorful broth. Perfect for a cozy dinner, this easy one-pot recipe is beginner-friendly and packed with bold flavors.
Ingredients
Scale
- 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
Instructions
- Prepare the 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.
- Cook the chorizo: Heat olive oil in a large pot over medium-high heat. Add the chorizo and cook for about 3 minutes, stirring occasionally, until it starts to brown and release its smoky oils.
- Sauté the vegetables: Stir in the bell pepper and cook for 2 minutes. Add the onion and garlic, stirring frequently, and cook for another 2 minutes until softened and aromatic.
- Add seasonings and tomato paste: Mix in the carrot, salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Stir well and let the spices toast for 2 minutes. Add the tomato paste, stirring to coat all the ingredients and develop a deep, rich flavor.
- Thicken the base: Sprinkle the flour over the mixture and stir continuously for about 1 minute until fully combined. This helps to slightly thicken the soup’s texture.
- Simmer the soup: Add the chopped potatoes, then pour in the chicken broth. Bring to a gentle boil, cover, and reduce the heat to medium-low. Let it simmer for about 15 minutes or until the potatoes are tender and easily pierced with a fork.
- Finish with cream and herbs: Pour in the heavy cream and stir in the chopped parsley. Let the soup cook for an additional 3 minutes to blend the flavors. Taste and adjust seasoning if needed.
- Serve and enjoy: Ladle the soup into bowls and serve hot with a side of crusty bread for a complete and comforting meal.
Notes
- To make it gluten-free, use cornstarch instead of flour for thickening.
- If the soup becomes too thick, add a little extra broth or water to reach the desired consistency.
- Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 567 kcal
- Sugar: 8g
- Sodium: 1951mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 97mg