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Spanish Potato Soup with Chorizo Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/spanish-potato-soup-with-chorizo-recipe/