As the crisp air of autumn settles in, I can’t help but crave dishes that feel like a warm embrace. This Spanish Potato Soup with Chorizo delivers just that—a comforting bowl filled with creamy potatoes, vibrant bell peppers, and the smoky essence of chorizo, ready in just 40 minutes. Not only is this recipe easy to whip up using pantry staples, but it also offers the perfect solution for those busy weeknights when you’re seeking something soul-soothing and nutritious. Whether you’re winding down after a long day or looking to impress guests with a comforting dish, this soup is sure to become a go-to favorite. So, are you ready to dive into the delightful world of flavors that await in this hearty bowl?
Why is This Soup So Irresistible?
Hearty Comfort: This Spanish Potato Soup with Chorizo is the epitome of a warm hug in a bowl, perfect for chilly evenings.
Simple Preparation: You’ll love how easy it is—everything comes together in just 40 minutes with minimal prep!
Flavor Explosion: The combination of smoky chorizo, creamy potatoes, and vibrant veggies creates a symphony of flavors that delight the senses.
Versatile Options: Want to switch it up? This recipe can easily be made vegetarian by omitting the chorizo or gluten-free with a simple flour substitute.
Freezer-Friendly: Make a big batch ahead of time! It stores well in the fridge and freezes beautifully, making it perfect for meal prep.
Crowd-Pleaser: It’s the ultimate comfort food that everyone will love, making it ideal for family gatherings or a cozy night in. Enjoy it with some crusty bread or a side salad for the perfect meal!
Spanish Potato Soup with Chorizo Ingredients
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For the Soup Base
• Olive Oil – Cooking base for the chorizo; can substitute with other cooking oils if desired.
• Spanish Chorizo – Adds a smoky and spicy kick to the flavor; use mild or spicy based on your preference.
• Yellow Onion – Adds sweetness and depth; shallots can be used for a milder flavor.
• Garlic – Fresh garlic enhances flavor; 4 cloves are recommended, but adjust based on taste.
• Carrot – Provides sweetness and texture; you can add celery for extra flavor.
• Green Bell Pepper – Offers freshness; deseed and chop, or substitute with red bell pepper for sweetness.
• Ground Cumin – Adds an earthy note to the soup; use coriander as a substitute for a different flavor profile.
• Dried Oregano – Enhances the herbaceous notes; Italian seasoning can be an alternative.
• Sweet Paprika – Key for color and flavor; smoked paprika can enhance the smokiness.
• Salt & Black Pepper – Essential for seasoning; be sure to adjust to taste.
• Cayenne Pepper – Adds heat; use sparingly based on spice preference. -
For the Soup
• Double Concentrated Tomato Paste – Contributes umami and depth; regular tomato paste can be used in a pinch.
• Flour – Thickens the soup; cornstarch can be substituted for a gluten-free option.
• Waxy Potatoes – Maintain their shape; peeled and cut into bite-sized pieces, avoiding starchy potatoes.
• Chicken Broth – Forms the soup base and elevates flavor; vegetable broth can be used for a vegetarian version.
• Heavy Cream – Creates a rich, velvety texture; can be replaced with milk or omitted for a lighter option.
• Chopped Parsley – Fresh herb for garnish that brightens flavor; cilantro can be used if desired.
Feel free to gather these ingredients, and you’ll be all set to create your comforting Spanish Potato Soup with Chorizo that’s sure to warm you from the inside out!
Step‑by‑Step Instructions for Spanish Potato Soup with Chorizo
Step 1: Prepare Your Ingredients
Start by gathering and prepping all your ingredients for the Spanish Potato Soup with Chorizo. Peel and chop the waxy potatoes into bite-sized pieces, and similarly prepare the yellow onion, carrot, garlic, and green bell pepper (deseed and chop). Having everything ready ensures a smooth cooking process, making it easier to enjoy the vibrant flavors as they come together.
Step 2: Sauté the Chorizo
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the diced Spanish chorizo and sauté for about 3 minutes, allowing it to brown and release its lovely oils. Stir occasionally, keeping an eye on the color; the chorizo should look golden and fragrant. This step builds the foundational flavors of your comforting soup.
Step 3: Add Fresh Vegetables
Next, toss in the chopped green bell pepper and let it cook with the browned chorizo for about 2 minutes. Then, add the finely chopped onion and minced garlic, cooking for an additional 2 minutes until the onion turns translucent and soft. The combination of ingredients should fill your kitchen with a warm, inviting aroma as they begin to meld seamlessly.
Step 4: Incorporate Seasonings and Carrots
Stir in the chopped carrot along with salt, black pepper, ground cumin, dried oregano, sweet paprika, and a pinch of cayenne pepper for heat. Allow this mixture to cook for 2 more minutes, stirring frequently, until the vegetables are tender and fragrant. This adds depth to your Spanish Potato Soup, ensuring each spoonful bursts with flavor.
Step 5: Mix in Tomato Paste and Flour
Now, add the double concentrated tomato paste and flour to the pot, stirring everything together until well combined. Cook this mixture for about 1-2 minutes to enhance the flavors, ensuring the flour is fully absorbed. This step helps thicken your soup while adding richness, setting the stage for the creamy consistency you desire.
Step 6: Add Potatoes and Broth
Carefully fold in the prepared potato chunks, then pour in 4 cups of chicken broth. Increase the heat to bring this mixture to a boil; once boiling, cover the pot and lower the heat to simmer. Allow the soup to cook for about 15 minutes or until the potatoes are tender but still hold their shape. This simmering process melds the delicious flavors together beautifully.
Step 7: Final Touches
After simmering, stir in the heavy cream and sprinkle in chopped parsley for a fresh burst of flavor. Let the soup cook for an additional 3 minutes over low heat, allowing the cream to blend and the soup to reheat. Taste and adjust the seasoning, adding salt if needed, ensuring your Spanish Potato Soup with Chorizo is as comforting and flavorful as you desire.
Make Ahead Options
These Spanish Potato Soup with Chorizo are perfect for meal prep enthusiasts! You can chop your vegetables, including potatoes, onions, bell peppers, and carrots, up to 24 hours in advance. Store them in an airtight container in the refrigerator to maintain freshness. Additionally, you can cook the chorizo and sauté the base ingredients, then let everything cool and refrigerate for up to 3 days. When you’re ready to serve, simply reheat the mixture, add the broth, and let it simmer until the potatoes are tender. Stir in the cream and parsley right before serving for a dish that’s just as delicious as if you made it fresh!
Spanish Potato Soup with Chorizo Variations & Substitutions
Feel free to tailor this delightful recipe to suit your taste buds and dietary needs with these easy swaps and enhancements!
- Vegetarian Version: Omit the chorizo and boost flavor with extra smoked paprika for a richer taste that’s sure to satisfy.
- Gluten-Free Alternative: Substitute flour with cornstarch to thicken the soup while keeping it gluten-free—delicious and accommodating!
- Extra Veggies: Add chopped zucchini or a handful of fresh spinach for added nutrition and a pop of color. This is a great way to sneak in more greens!
- Spicier Kick: If you like a little heat, consider throwing in a diced jalapeño or more cayenne pepper to ignite your senses. Every spoonful can be a new adventure!
- Creamy Twist: For a lighter option, replace heavy cream with coconut milk, adding a subtle sweetness that pairs wonderfully with the spices.
- Chunky Texture: If you prefer a heartier soup, keep a portion of the potatoes intact while blending, giving you a beautiful contrast in texture. It’s like a cozy hug in every bite!
- Cross-Cuisine Fun: Try infusing your soup with some Italian flair by substituting oregano with Italian seasoning and garnishing with freshly grated Parmesan. A fusion that brings warmth and comfort!
- Broth Variations: Swap chicken broth for vegetable broth or bone broth to introduce new dimensions of flavor—it opens up a world of possibilities!
Now that you have these variations in your toolbox, let your creativity shine! Whether you seek a comforting bowl after a long day or an exciting twist on a classic favorite, this amazing soup can easily adapt. If you’re feeling adventurous, why not explore even more comforting recipes like our Coconut Potato Soup or Spanish Garlic Soup for delightful alternatives?
Storage Tips for Spanish Potato Soup with Chorizo
- Fridge: Store your soup in an airtight container for up to 3 days. Allow it to cool to room temperature before sealing to maintain freshness.
- Freezer: This delicious Spanish Potato Soup with Chorizo can be frozen for up to 3 months. Portion it into freezer-safe bags or containers for easy servings later on.
- Reheating: To reheat, thaw in the refrigerator overnight, then warm gently on the stove over medium heat. Add a splash of water or broth to rehydrate if it thickens too much.
- Cooling: Ensure the soup cools completely before storing; this helps prevent condensation and keeps the soup from becoming watery.
Tips for the Best Spanish Potato Soup
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Sauté for Depth: Begin by sautéing the chorizo well; this helps develop the rich, smoky base of your Spanish Potato Soup with Chorizo.
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Choose the Right Potatoes: Use waxy potatoes that retain their shape during cooking. Avoid starchy varieties, which can break down quickly.
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Adjust for Spice: Taste as you go! If you prefer a milder soup, reduce or omit the cayenne pepper, ensuring it fits your family’s palate.
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Layer Flavors: Adding each ingredient progressively enhances the flavor. Make sure to cook the garlic and onion until they’re translucent to enhance sweetness.
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Creamy Finish: For an ultra-creamy texture, consider blending a portion of the soup before adding the heavy cream, allowing it to thicken more beautifully.
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Make It Your Own: Feel free to experiment with vegetables like zucchini or spinach, catering the soup to your taste preferences while keeping it rich and comforting!
What to Serve with Spanish Potato Soup with Chorizo
Imagine cozying up with a bowl of soul-soothing warmth, complemented by delightful sides that elevate your home-cooked experience.
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Crusty Bread: The perfect match for dipping, this bread soaks up the rich, creamy flavors of the soup, creating a delightful balance.
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Simple Green Salad: Fresh greens topped with a tangy vinaigrette brighten the palate and offer a crisp contrast to the hearty soup.
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Roasted Vegetables: Caramelized carrots, zucchini, and bell peppers enhance the autumn vibe, adding sweetness and a satisfying texture to your meal.
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Garlic Breadsticks: Warm and enticing, these breadsticks are not only great for mopping up the soup but also add a comforting, buttery element.
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Cheese Quesadillas: Crispy, cheesy tortillas provide a fun twist with each bite, making them delightful for both kids and adults at the dinner table.
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Spanish Rice: Fluffy and fragrant rice can be a delicious side dish filled with spices and herbs to match the flavors of the soup perfectly.
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Chardonnay: A chilled glass of this white wine brings out the smoky notes from the chorizo while staying refreshing and crisp alongside the soup.
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Flan or Tres Leches Cake: For dessert, indulge your senses with these sweet, creamy treats that conclude your comforting meal on a delightful note.
Spanish Potato Soup with Chorizo Recipe FAQs
What type of potatoes should I use for Spanish Potato Soup with Chorizo?
Absolutely, for the best texture in your Spanish Potato Soup with Chorizo, use waxy potatoes. They hold their shape during cooking, so avoid starchy varieties like Russets, which can break down too much and make the soup mushy.
How can I store Spanish Potato Soup with Chorizo?
For optimal freshness, store your soup in an airtight container in the fridge for up to 3 days. Make sure it’s cooled to room temperature before sealing it. If you want to keep it longer, freezing is a great option! It can be frozen for up to 3 months—just portion it into freezer-safe containers or bags.
How do I properly freeze Spanish Potato Soup with Chorizo?
To freeze, allow the soup to cool completely. Ladle portions into freezer-safe bags and lay them flat in the freezer for easier stacking. When you’re ready to enjoy, simply thaw in the fridge overnight and reheat on the stove, adding a splash of water or broth if it has thickened too much.
Can I make this soup vegetarian or gluten-free?
Very! For a vegetarian version of your Spanish Potato Soup with Chorizo, simply omit the chorizo and substitute the chicken broth with vegetable broth. You can use smoked paprika to maintain that smoky flavor. For gluten-free, replace the flour with cornstarch; just mix it with water before adding it to the soup to avoid clumping.
What if my soup is too thick after cooking?
If you find your soup too thick after cooking, no worries! Just add a bit of broth or water while gently stirring until you achieve your desired consistency. This is a common occurrence, especially if you didn’t add enough liquid initially or if it sits for a while.
Should I adjust the seasoning or spice levels?
Of course! Taste as you go! If you prefer a milder soup, feel free to reduce the cayenne pepper and adjust the salt to your liking. Your personal touch is what makes this Spanish Potato Soup with Chorizo truly yours!
Hearty Spanish Potato Soup with Chorizo for Cozy Nights
Ingredients
Equipment
Method
- Gather and prep all ingredients: peel and chop the potatoes, onion, carrot, garlic, and bell pepper.
- In a large pot, heat olive oil over medium-high heat. Add diced chorizo and sauté for about 3 minutes.
- Add chopped green bell pepper, followed by onion and garlic. Cook until onion is translucent, about 2 more minutes.
- Stir in the carrot along with seasonings. Cook for 2 minutes until vegetables are tender.
- Add tomato paste and flour, stirring until well combined. Cook for 1-2 minutes.
- Fold in potato chunks and pour in chicken broth. Bring to a boil, then lower heat and simmer for 15 minutes.
- Stir in heavy cream and parsley. Cook for an additional 3 minutes, adjusting seasoning if necessary.
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