Spanish Potato Soup with Chorizo Recipe

Introduction

This Spanish Potato Soup with Chorizo is a comforting and hearty dish packed with bold flavors. It combines tender potatoes, spicy chorizo, and fragrant spices to create a rich, creamy soup perfect for any day. A simple recipe that brings a taste of Spain to your kitchen.

Ingredients

• 1 tbsp olive oil
• 9 ounces 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 pounds waxy potatoes, peeled and cut into bite-sized pieces
• 6 cups chicken broth
• ¾ cup heavy cream
• 2 tbsp chopped parsley

Instructions

1. Step 1: Prepare all ingredients. Peel and cut the potatoes into bite-sized pieces. Deseed and chop the green bell pepper. Peel and chop the carrot. Finely chop the onion and mince the garlic cloves. Chop the parsley. Remove the casing from the chorizo if needed, cut lengthwise in half, and slice.
2. Step 2: Heat olive oil in a large pot over medium-high heat. Add the sliced chorizo and cook for about 3 minutes until it starts to brown.
3. Step 3: Add the chopped green bell pepper to the pot and cook for 2 minutes, stirring occasionally.
4. Step 4: Stir in the chopped onion and minced garlic, cooking for another 2 minutes until softened.
5. Step 5: Add the chopped carrot along with salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Cook everything together for 2 more minutes to allow the spices to release their flavors.
6. Step 6: Mix in the tomato paste, stirring until well combined, then add the flour and stir until incorporated.
7. Step 7: Add the potato pieces and pour in the chicken broth. Bring to a boil, then cover the pot. Reduce the heat to medium-low and simmer for 15 minutes, or until the potatoes are tender.
8. Step 8: Once the potatoes are cooked, stir in the heavy cream and chopped parsley. Cook for an additional 3 minutes to heat through.
9. Step 9: Taste the soup and adjust the salt as needed. Serve hot with crusty bread. Enjoy!

Tips & Variations

• For a richer flavor, use smoked paprika instead of sweet paprika.
• Swap chicken broth with vegetable broth for a vegetarian-friendly version, and omit the chorizo or replace with smoked tofu.
• If you prefer a thicker soup, mash some of the potatoes against the side of the pot before adding the cream.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. To freeze, cool completely, then place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular paprika instead of sweet paprika?

Yes, regular paprika will work fine, but sweet paprika adds a milder, sweeter flavor that balances the spices nicely.

Is it necessary to use heavy cream?

Heavy cream adds richness and a smooth texture, but you can substitute with half-and-half or a non-dairy cream alternative if preferred.

Spanish Potato Soup with Chorizo Recipe

Print Recipe

★★★★★

4.5 from 62 reviews

A hearty and flavorful Spanish Potato Soup with spicy Spanish chorizo, vibrant bell peppers, and aromatic spices, simmered with tender potatoes and finished with creamy heavy cream and fresh parsley. Perfect for a comforting meal served with crusty bread.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp olive oil
• 9 ounces 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
• 1.7 pounds waxy potatoes, peeled and cut into bite-sized pieces
• 6 cups chicken broth
• ¾ cup heavy cream
• 2 tbsp chopped parsley

Spices and Seasonings

• 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

Instructions

1. Prepare ingredients: Peel and cut the potatoes into bite-sized pieces. Deseed, cut into strips and chop the green bell pepper. Peel and chop the carrot. Finely chop the yellow onion. Mince the garlic cloves and chop the parsley. Remove the casing from the chorizo if necessary, cut lengthwise in half and slice.
2. Cook chorizo and vegetables: Heat olive oil over medium-high heat in a large pot. Add chorizo and cook for 3 minutes until it starts to brown. Add green bell pepper and cook for 2 minutes. Then add onion and garlic, cooking for 2 more minutes. Stir in carrot, salt, black pepper, cumin, oregano, paprika, and cayenne pepper, cooking for another 2 minutes.
3. Add tomato paste and flour: Stir in the double concentrated tomato paste until combined. Then add the flour and stir until fully incorporated to create a thickened base.
4. Add potatoes and broth; simmer: Add the prepared potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, cover the pot, reduce heat to medium-low, and simmer for 15 minutes or until the potatoes are tender.
5. Finish soup: Once the potatoes are tender, stir in the heavy cream and chopped parsley. Cook for an additional 3 minutes. Taste and adjust salt if needed.
6. Serve: Ladle the soup into bowls and serve hot, ideally with crusty bread on the side. Enjoy your comforting Spanish Potato Soup with Chorizo!

Notes

• Use spicy or mild Spanish chorizo depending on your heat preference.
• Waxy potatoes work best for this soup to hold their shape during simmering.
• Adjust cayenne pepper for spiciness — omit if you prefer milder flavor.
• For a vegetarian version, substitute chicken broth with vegetable broth and omit chorizo.
• This soup stores well and tastes great reheated the next day.

Keywords: Spanish Potato Soup, Chorizo Soup, Hearty Soup, Comfort Food, Spanish Cuisine