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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 and flavorful dish that embodies cozy vibes, perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Spanish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Used for sautéing chorizo; enhances flavor and gives richness to the soup.
  • 8 ounces Chorizo Main flavor base; choose spicy or mild varieties based on your heat preference.
  • 1 Yellow Onion Adds sweetness when cooked; finely chop for even cooking and flavor distribution.
  • 3-6 cloves Garlic Provides aromatic depth; adjust the quantity for stronger flavor.
  • 1 Green Bell Pepper Adds color and sweetness; substitute with red bell pepper for a sweeter flavor.
  • 1 Carrot Contributes sweetness and texture; feel free to add more for a veggie boost.
  • 1 pound Waxy Potatoes Ensures soup remains hearty without becoming mushy.
For the Seasoning
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Sweet Paprika
  • 1 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne Pepper Adjust for desired heat levels.
For Thickening and Flavor
  • 2 tablespoons All-Purpose Flour Thickens the soup; swap with cornstarch for a gluten-free version.
  • 4 cups Chicken Broth Adds essential flavor; can substitute with vegetable broth.
  • 2 tablespoons Double Concentrated Tomato Paste Boosts umami flavor and richness.
  • 1 cup Heavy Cream Creates a rich, velvety texture.
For Garnish
  • 2 tablespoons Chopped Parsley Adds brightness and a pop of color.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Begin by peeling and dicing the waxy potatoes into bite-sized pieces.
  2. In a large pot over medium heat, pour in olive oil and add sliced chorizo; sauté for about 3 minutes.
  3. Stir in chopped green bell pepper and sauté for an additional 2 minutes.
  4. Add diced onion and minced garlic, cooking for another 2 minutes until the onion turns translucent.
  5. Sprinkle in chopped carrots along with spices; stir and let it cook for about 2 minutes.
  6. Add tomato paste and flour; mix continuously until well combined.
  7. Pour in the chicken broth and stir in diced potatoes; bring to a gentle boil.
  8. Cover and simmer for about 15 minutes, or until the potatoes are fork-tender.
  9. Stir in heavy cream and cook for an additional 3 minutes to warm through.
  10. Ladle into bowls, garnishing with chopped parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 15gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 120IUVitamin C: 40mgCalcium: 80mgIron: 3mg

Notes

This recipe is make-ahead friendly and can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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