As the autumn leaves begin to fall and the crisp chill of winter approaches, there’s something truly magical about gathering around the table with a bowl of warm, hearty soup. This Spanish Potato Soup with Chorizo is more than just a meal—it’s a celebration of simple ingredients transformed into a comforting masterpiece. Its roots are in the heart of Spain’s rustic kitchens, where resourceful cooks crafted dishes full of flavor and tradition.
This soup is the perfect balance of smoky, creamy, and savory, with every bite carrying the warmth and depth of Spanish cuisine. The star of the dish, Spanish chorizo, infuses its bold flavors into the broth, while tender potatoes and vibrant vegetables complete this soul-soothing creation. Imagine ladling steaming soup into bowls, the aroma of garlic and paprika filling the room as loved ones eagerly gather to share a hearty, comforting meal. That’s the essence of this recipe—bringing people together, one spoonful at a time.
Whether you’re warming up on a frosty evening or recreating the vibrant tastes of Spain, this soup offers the perfect combination of flavor, heartiness, and comfort. It’s a recipe that invites you to slow down, savor the process, and create a dish that speaks to the soul.
Why You’ll Love This Recipe
- Rich and Full of Flavor: The smoky essence of chorizo pairs beautifully with creamy potatoes, creating a bowl that’s hearty and satisfying.
- Simple Ingredients, Big Impact: Pantry staples like onions, garlic, and spices come together to create a complex, robust flavor profile.
- Customizable and Versatile: This recipe is easy to tweak—add your favorite vegetables or adjust the spices for a dish that fits your taste perfectly.
- A Comforting Classic: Perfect for cold evenings, family dinners, or when you’re in need of a little culinary pick-me-up.
Ingredients You’ll Need
- 1 tablespoon olive oil
- 9 ounces Spanish chorizo, sliced
- 1 green bell pepper, deseeded and chopped
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 carrot, peeled and chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoons double-concentrated tomato paste
- 2 tablespoons flour
- 1.7 pounds waxy potatoes, peeled and cut into bite-sized pieces
- 6 cups chicken broth
- ¾ cup heavy cream
- 2 tablespoons chopped parsley
How to Make Spanish Potato Soup with Chorizo
Step-by-Step Instructions
1. Prepare the Ingredients
Begin by setting up your ingredients. Peel and chop the potatoes into bite-sized chunks, chop the green bell pepper and carrot, finely dice the onion, and mince the garlic cloves. Remove the casing from the chorizo (if needed) and slice it thinly. This preparation ensures a smooth cooking process.
2. Cook the Chorizo
Heat the olive oil in a large pot over medium-high heat. Add the chorizo slices and cook for 3–4 minutes, stirring occasionally, until the chorizo starts to release its smoky oils and becomes lightly browned. This step lays the flavor foundation for the soup, so don’t rush it!
3. Sauté the Vegetables
Add the chopped bell pepper and cook for about 2 minutes. Then, stir in the onions and garlic, cooking until fragrant and translucent, about another 2–3 minutes. Next, toss in the chopped carrot and season with oregano, cumin, sweet paprika, salt, black pepper, and cayenne. Stir well to coat the vegetables in the aromatic spices, letting the flavors bloom.
4. Build the Base
Incorporate the tomato paste into the pot, stirring to combine it with the vegetables and chorizo. Sprinkle the flour over the mixture and stir continuously for about a minute. This will help thicken the soup and create a velvety texture.
5. Add Potatoes and Broth
Toss the potato chunks into the pot, stirring to coat them in the spice mixture. Pour in the chicken broth and bring the soup to a gentle boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 15–20 minutes, or until the potatoes are tender when pierced with a fork.
6. Add Cream and Parsley
Stir in the heavy cream and freshly chopped parsley. Let the soup simmer for another 3 minutes, allowing the flavors to meld together beautifully. Taste the soup and adjust the seasoning as needed.
7. Serve and Enjoy
Ladle the soup into bowls, garnish with a sprinkle of parsley, and serve with a side of crusty bread. The bread is perfect for soaking up every last drop of the flavorful broth.
Helpful Tips
- Chorizo Alternatives: If you don’t have access to Spanish chorizo, a smoked turkey sausage can work well. Add a pinch of smoked paprika to enhance the smoky flavor.
- Custom Vegetables: Want to pack in more nutrients? Add zucchini, spinach, or a handful of white beans for extra texture and flavor.
- Make It Vegetarian: Skip the chorizo and boost the flavor with an extra teaspoon of smoked paprika and a splash of liquid smoke if available.
- Adjust the Heat: Prefer milder flavors? Reduce or omit the cayenne pepper. For a spicier kick, add a pinch of red pepper flakes.
Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened.
- Freezing: This soup freezes well without the cream. If freezing, omit the cream and add it when reheating the soup.
Nutritional Information
Per serving (approximate):
- Calories: 320
- Protein: 15g
- Carbs: 28g
- Fat: 18g
Frequently Asked Questions
1. Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes will add a touch of sweetness to the soup, which pairs nicely with the smoky chorizo.
2. How can I make the soup thicker?
If you prefer a thicker soup, blend a portion of the cooked potatoes with some broth and stir it back into the pot.
3. Can I make this soup dairy-free?
Yes, substitute the heavy cream with coconut milk for a dairy-free version. It adds a subtle sweetness that complements the spices beautifully.
Storage Instructions
- Refrigerate: Cool the soup completely before transferring it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Leave out the cream if you plan to freeze the soup. Store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat gently before serving.
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Conclusion
There’s nothing quite like a bowl of this Spanish Potato Soup with Chorizo to bring comfort to your day. It’s a dish steeped in tradition yet simple enough to make any night of the week. The balance of smoky, creamy, and savory flavors creates a soup that feels like a warm hug. So gather your ingredients, put on some music, and enjoy the process of making this heartwarming dish. It’s bound to become a beloved classic in your home.
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Spanish Potato Soup with Chorizo: A Bowl of Comfort
Description
As the autumn leaves begin to fall and the crisp chill of winter approaches, there’s something truly magical about gathering around the table with a bowl of warm, hearty soup. This Spanish Potato Soup with Chorizo is more than just a meal—it’s a celebration of simple ingredients transformed into a comforting masterpiece. Its roots are in the heart of Spain’s rustic kitchens, where resourceful cooks crafted dishes full of flavor and tradition.
This soup is the perfect balance of smoky, creamy, and savory, with every bite carrying the warmth and depth of Spanish cuisine. The star of the dish, Spanish chorizo, infuses its bold flavors into the broth, while tender potatoes and vibrant vegetables complete this soul-soothing creation. Imagine ladling steaming soup into bowls, the aroma of garlic and paprika filling the room as loved ones eagerly gather to share a hearty, comforting meal. That’s the essence of this recipe—bringing people together, one spoonful at a time.
Whether you’re warming up on a frosty evening or recreating the vibrant tastes of Spain, this soup offers the perfect combination of flavor, heartiness, and comfort. It’s a recipe that invites you to slow down, savor the process, and create a dish that speaks to the soul.
Ingredients
- 1 tablespoon olive oil
- 9 ounces Spanish chorizo, sliced
- 1 green bell pepper, deseeded and chopped
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 carrot, peeled and chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoons double-concentrated tomato paste
- 2 tablespoons flour
- 1.7 pounds waxy potatoes, peeled and cut into bite-sized pieces
- 6 cups chicken broth
- ¾ cup heavy cream
- 2 tablespoons chopped parsley
Instructions
1. Prepare the Ingredients
Begin by setting up your ingredients. Peel and chop the potatoes into bite-sized chunks, chop the green bell pepper and carrot, finely dice the onion, and mince the garlic cloves. Remove the casing from the chorizo (if needed) and slice it thinly. This preparation ensures a smooth cooking process.
2. Cook the Chorizo
Heat the olive oil in a large pot over medium-high heat. Add the chorizo slices and cook for 3–4 minutes, stirring occasionally, until the chorizo starts to release its smoky oils and becomes lightly browned. This step lays the flavor foundation for the soup, so don’t rush it!
3. Sauté the Vegetables
Add the chopped bell pepper and cook for about 2 minutes. Then, stir in the onions and garlic, cooking until fragrant and translucent, about another 2–3 minutes. Next, toss in the chopped carrot and season with oregano, cumin, sweet paprika, salt, black pepper, and cayenne. Stir well to coat the vegetables in the aromatic spices, letting the flavors bloom.
4. Build the Base
Incorporate the tomato paste into the pot, stirring to combine it with the vegetables and chorizo. Sprinkle the flour over the mixture and stir continuously for about a minute. This will help thicken the soup and create a velvety texture.
5. Add Potatoes and Broth
Toss the potato chunks into the pot, stirring to coat them in the spice mixture. Pour in the chicken broth and bring the soup to a gentle boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 15–20 minutes, or until the potatoes are tender when pierced with a fork.
6. Add Cream and Parsley
Stir in the heavy cream and freshly chopped parsley. Let the soup simmer for another 3 minutes, allowing the flavors to meld together beautifully. Taste the soup and adjust the seasoning as needed.
7. Serve and Enjoy
Ladle the soup into bowls, garnish with a sprinkle of parsley, and serve with a side of crusty bread. The bread is perfect for soaking up every last drop of the flavorful broth.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened.
- Freezing: This soup freezes well without the cream. If freezing, omit the cream and add it when reheating the soup.