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Spanish Potato Soup with Chorizo

Hearty Spanish Potato Soup with Chorizo for Cozy Nights

This Spanish Potato Soup with Chorizo is a comforting bowl of creamy potatoes and smoky chorizo, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Spanish
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Used for cooking the chorizo and vegetables, adds flavor.
  • 8 ounces Spanish Chorizo Adds the primary smoky flavor; can be used spicy or mild.
  • 1 medium Yellow Onion Sweetens when cooked down, enhancing the soup's flavor.
  • 3 cloves Garlic Provides aromatic depth; fresh cloves preferred.
  • 1 medium Carrot Adds sweetness and depth to the flavor profile.
  • 1 medium Green Bell Pepper Adds freshness and sweetness; minimal bitterness when cooked.
  • 2 pounds Waxy Potatoes (like Yukon Gold) Hold their shape while providing creaminess.
For the Seasoning
  • 1 teaspoon Ground Cumin Adds warmth and earthy notes.
  • 1 teaspoon Dried Oregano Enhances the soup's aromatic properties.
  • 2 teaspoons Sweet Paprika Provides sweetness and a subtle smoky flavor.
  • 1 teaspoon Salt Essential for seasoning.
  • 0.5 teaspoon Black Pepper Essential for seasoning.
  • 0.25 teaspoon Cayenne Pepper Adds a hint of heat; optional based on preference.
For the Richness
  • 2 tablespoons Double Concentrated Tomato Paste Adds umami and depth of flavor.
  • 1 tablespoon Flour Used as a thickening agent for the soup.
  • 4 cups Chicken Broth Forms the base for the soup, enhancing flavor.
  • 1 cup Heavy Cream Gives the soup a rich and velvety texture.
For the Finishing Touch
  • 0.25 cup Chopped Parsley Freshens the final dish; adds color.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Spanish Potato Soup with Chorizo
  1. Prepare the ingredients by peeling and dicing the waxy potatoes into small cubes. Chop the yellow onion, carrot, green bell pepper, and garlic into small pieces.
  2. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once the oil is shimmering, add the sliced Spanish chorizo and cook for about 3 minutes until it begins to brown.
  3. Toss in the chopped green bell pepper, cooking for an additional 2 minutes until it softens slightly. Then, add the yellow onion and minced garlic, stirring constantly for another 2 minutes.
  4. Stir in the chopped carrots, ground cumin, dried oregano, sweet paprika, salt, black pepper, and optional cayenne pepper. Cook this mixture for about 2 minutes.
  5. Add 2 tablespoons of double concentrated tomato paste and 1 tablespoon of flour to the pot, stirring well until everything is evenly combined. Cook for an additional 1-2 minutes.
  6. Fold in the diced potatoes and pour in 4 cups of chicken broth, bringing the mixture to a rolling boil over high heat. Reduce the heat to medium-low and let the soup simmer uncovered for about 15 minutes.
  7. Stir in the heavy cream and a handful of chopped fresh parsley, allowing the soup to simmer for an additional 3 minutes.
  8. Taste your soup and adjust the seasoning with more salt, pepper, or optional spices if needed. Serve while warm with crusty bread.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 35gProtein: 12gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 820mgPotassium: 850mgFiber: 5gSugar: 3gVitamin A: 2300IUVitamin C: 50mgCalcium: 80mgIron: 3.5mg

Notes

Feel free to explore substitutions for a personalized touch to this Spanish Potato Soup with Chorizo. Make ahead and store in the fridge or freeze for later enjoyment.

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