Description
This Spanish Potato Soup with Chorizo is a rich, creamy, and comforting one-pot meal packed with smoky Spanish chorizo, tender potatoes, fresh vegetables, and aromatic spices. Ready in about 40 minutes, this hearty Spanish-inspired soup is perfect for cozy family dinners and busy weeknights.
Ingredients
1 tbsp olive oil
9 oz Spanish chorizo (spicy or mild), sliced
1 green bell pepper, deseeded and chopped
1 yellow onion, finely chopped
4 garlic cloves, minced
1 carrot, peeled and chopped
1 tsp dried oregano
1 tsp ground cumin
1 tsp sweet paprika
1 tsp salt (adjust to taste)
1 tsp black pepper
¼ tsp cayenne pepper
2 tbsp double-concentrated tomato paste
2 tbsp all-purpose flour
1.7 lbs waxy potatoes, peeled and cut into bite-sized pieces
6 cups chicken broth
¾ cup heavy cream
2 tbsp fresh parsley, chopped
Instructions
1. Prepare the ingredients: Peel and dice the potatoes into bite-sized pieces. Chop the bell pepper, onion, and carrot. Mince the garlic and chop the parsley. Remove the chorizo casing if necessary, halve lengthwise, and slice.
2. Brown the chorizo: Heat olive oil in a large pot over medium-high heat. Add the sliced chorizo and cook for about 3 minutes until lightly browned and fragrant.
3. Sauté the vegetables: Add the green bell pepper and cook for 2 minutes. Stir in the onion and garlic and cook for another 2 minutes.
4. Add the seasonings: Stir in the carrot, oregano, cumin, paprika, salt, black pepper, and cayenne pepper. Cook for 2 minutes, stirring occasionally.
5. Add tomato paste and flour: Mix in the tomato paste until combined. Sprinkle in the flour and stir until fully incorporated.
6. Simmer the soup: Add the potatoes and pour in the chicken broth. Bring to a boil, cover, and reduce heat to medium-low. Simmer for approximately 15 minutes or until the potatoes are fork-tender.
7. Add the cream: Stir in the heavy cream and chopped parsley. Cook gently for another 3 minutes.
8. Serve: Taste and adjust the seasoning if necessary. Ladle into bowls, garnish with additional parsley if desired, and serve warm with crusty bread.
Notes
Best potatoes: Yukon Gold or other waxy potatoes work best because they hold their shape during cooking.
Chorizo: Use Spanish-style cured chorizo for the best smoky flavor. Choose mild or spicy depending on your preference.
Spice level: Reduce or omit the cayenne pepper for a milder soup.
Thicker soup: Mash a few cooked potato pieces into the broth for extra thickness.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating: Warm gently over medium-low heat, adding a splash of broth if necessary.
Freezing: For better texture, freeze the soup before adding heavy cream. Add cream after reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner, Main Course
- Method: Stovetop, One-Pot
- Cuisine: Spanish-Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 490 kcal
- Sugar: 5 g
- Sodium: 1350 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 90 mg