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–+ servings
Spanish Potato Soup with Chorizo

Creamy Spanish Potato Soup with Chorizo for Ultimate Comfort

A heartwarming Spanish Potato Soup with Chorizo, rich in flavors and easy to make, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Ideal for sautéing chorizo and vegetables; substitute with any neutral oil if desired.
  • 8 ounces Spanish Chorizo Choose spicy or mild based on your taste.
  • 1 medium Yellow Onion Opt for yellow for the best flavor.
  • 3 cloves Garlic Always use fresh for the best result.
  • 1 medium Carrot Feel free to add other veggies like zucchini.
  • 1 medium Green Bell Pepper Red bell pepper can substitute for added sweetness.
  • 2 cups Waxy Potatoes Yukon Gold is recommended.
For Seasoning
  • 1 teaspoon Cumin Essential for the Spanish flair.
  • 1 teaspoon Oregano Fresh or dried can work well.
  • 1 teaspoon Sweet Paprika Smoked paprika can enhance the smokiness.
  • 1 teaspoon Black Pepper Adjust more or less to your preference.
  • 1 teaspoon Salt Start with a small amount and taste as you go.
  • 1/4 teaspoon Cayenne Pepper Use sparingly if you're sensitive to spice.
For the Creamy Texture
  • 2 tablespoons Flour Cornstarch works as a gluten-free alternative.
  • 4 cups Chicken Broth Homemade is best for optimal flavor.
  • 2 tablespoons Tomato Paste Important for the soup's backbone.
  • 1 cup Heavy Cream Can be omitted for a lighter version.
For the Finishing Touch
  • 2 tablespoons Fresh Parsley Adds a pop of color and fresh taste.

Equipment

  • large pot

Method
 

Preparation
  1. Chop the waxy potatoes, yellow onion, green bell pepper, carrot, and garlic into small, uniform pieces. Set aside, and finely chop fresh parsley for garnish.
Cooking
  1. Heat olive oil in a large pot over medium-high heat. Add diced Spanish chorizo and sauté for about 3 minutes until browned.
  2. Add chopped green bell pepper and cook for 2 minutes until softened. Stir in yellow onion and minced garlic, sauté for another 2 minutes until onions are translucent.
  3. Incorporate chopped carrot, followed by salt, black pepper, cumin, oregano, sweet paprika, and cayenne pepper. Sauté for 2 more minutes.
  4. Stir in tomato paste and flour, ensuring well combined.
  5. Add chopped potatoes and pour in chicken broth. Bring to a boil, then reduce heat, cover, and simmer for approximately 15 minutes until potatoes are tender.
  6. Remove from heat and stir in heavy cream and fresh parsley. Cook for another 3 minutes, adjust seasoning, and serve.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

Adjust seasoning gradually throughout the cooking process for a balanced flavor. Consider smoked bacon instead of chorizo for variation.

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