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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 warm embrace in a bowl, featuring creamy potatoes, vibrant vegetables, and smoky chorizo.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Spanish
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with other cooking oils
  • 8 ounces Spanish Chorizo Use mild or spicy based on preference
  • 1 medium Yellow Onion Shallots can be used for a milder flavor
  • 4 cloves Garlic Adjust based on taste
  • 1 medium Carrot Can add celery for extra flavor
  • 1 medium Green Bell Pepper Deseed and chop, or substitute with red
  • 1 teaspoon Ground Cumin Use coriander as a substitute
  • 1 teaspoon Dried Oregano Italian seasoning can be an alternative
  • 1 teaspoon Sweet Paprika Smoked paprika can enhance smokiness
  • to taste Salt & Black Pepper Adjust to taste
  • to taste Cayenne Pepper Use sparingly based on spice preference
For the Soup
  • 2 tablespoons Double Concentrated Tomato Paste Regular tomato paste can be used
  • 2 tablespoons Flour Cornstarch can be substituted for gluten-free
  • 4 cups Waxy Potatoes Peeled and cut into bite-sized pieces
  • 4 cups Chicken Broth Vegetable broth can be used for vegetarian version
  • 1 cup Heavy Cream Can replace with milk or omit for a lighter option
  • 1/4 cup Chopped Parsley Cilantro can be used if desired

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Gather and prep all ingredients: peel and chop the potatoes, onion, carrot, garlic, and bell pepper.
  2. In a large pot, heat olive oil over medium-high heat. Add diced chorizo and sauté for about 3 minutes.
  3. Add chopped green bell pepper, followed by onion and garlic. Cook until onion is translucent, about 2 more minutes.
  4. Stir in the carrot along with seasonings. Cook for 2 minutes until vegetables are tender.
  5. Add tomato paste and flour, stirring until well combined. Cook for 1-2 minutes.
  6. Fold in potato chunks and pour in chicken broth. Bring to a boil, then lower heat and simmer for 15 minutes.
  7. Stir in heavy cream and parsley. Cook for an additional 3 minutes, adjusting seasoning if necessary.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

This soup is freezer-friendly and can be stored in an airtight container for up to 3 days in the fridge and 3 months in the freezer.

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