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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 filled with creamy potatoes and smoky chorizo, ready in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Cooking base for the chorizo; can substitute with other cooking oils if desired.
  • 8 ounces Spanish Chorizo Adds a smoky and spicy kick to the flavor; use mild or spicy based on your preference.
  • 1 medium Yellow Onion Adds sweetness and depth; shallots can be used for a milder flavor.
  • 4 cloves Garlic Fresh garlic enhances flavor; adjust based on taste.
  • 1 medium Carrot Provides sweetness and texture; you can add celery for extra flavor.
  • 1 medium Green Bell Pepper Offers freshness; substitute with red bell pepper for sweetness.
  • 1 teaspoon Ground Cumin Adds an earthy note to the soup; use coriander as a substitute.
  • 1 teaspoon Dried Oregano Enhances the herbaceous notes; Italian seasoning can be an alternative.
  • 1 teaspoon Sweet Paprika Key for color and flavor; smoked paprika can enhance the smokiness.
  • to taste Salt & Black Pepper Essential for seasoning; be sure to adjust to taste.
  • to taste Cayenne Pepper Adds heat; use sparingly based on spice preference.
For the Soup
  • 2 tablespoons Double Concentrated Tomato Paste Contributes umami and depth; regular tomato paste can be used in a pinch.
  • 2 tablespoons Flour Thickens the soup; cornstarch can be substituted for a gluten-free option.
  • 4 cups Waxy Potatoes Maintain their shape; peeled and cut into bite-sized pieces.
  • 4 cups Chicken Broth Forms the soup base and elevates flavor; vegetable broth can be used for a vegetarian version.
  • 1 cup Heavy Cream Creates a rich, velvety texture; can be replaced with milk or omitted.
  • 2 tablespoons Chopped Parsley Fresh herb for garnish that brightens flavor; cilantro can be used if desired.

Equipment

  • Large Pot

Method
 

Cooking Instructions
  1. Start by gathering and prepping all your ingredients for the soup. Peel and chop the waxy potatoes, onion, carrot, garlic, and bell pepper.
  2. In a large pot, heat olive oil over medium-high heat. Add the diced chorizo and sauté for about 3 minutes until browned.
  3. Add the chopped green bell pepper and cook for about 2 minutes. Then, add the onion and minced garlic, cooking for an additional 2 minutes.
  4. Stir in the chopped carrot, salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper. Cook for 2 minutes.
  5. Add the tomato paste and flour to the pot, stirring until well combined. Cook for 1-2 minutes to enhance flavors.
  6. Fold in the potato chunks, then pour in the chicken broth. Bring to a boil, cover, and lower the heat to simmer for about 15 minutes.
  7. Stir in the heavy cream and parsley. Let it cook for an additional 3 minutes, then taste and adjust seasoning.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 200IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

This Spanish Potato Soup with Chorizo is perfect for meal prep. Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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