This Spanish Potato Soup with Chorizo is the perfect hearty meal to end your day. Made with tender, creamy potatoes, sautéed bell pepper, and smoky chorizo, it offers a delicious blend of comforting flavors. Serve it with crusty bread for an extra cozy touch, and you’ve got a bowl of soul-soothing goodness.
Why You’ll Love This Spanish Potato Soup Recipe
This easy-to-make soup uses pantry staples, making it a simple yet delicious comfort food. The key to its rich flavor is the Spanish chorizo, which adds smokiness to the soup, along with aromatic ingredients like garlic, onion, and bell pepper. The combination of spices keeps it simple but elevates the flavor profile without overwhelming it.
How to Make Spanish Potato Soup with Chorizo
This creamy, warm soup is a perfect comfort food. Here’s a simple breakdown of how it’s made:
- Cook the Chorizo: Start by cooking the chorizo in olive oil to release its smoky flavors.
- Add Vegetables & Aromatics: Once the chorizo has browned, add bell pepper, onion, garlic, and carrot, letting each vegetable release its flavors.
- Season: Sprinkle in cumin, oregano, paprika, cayenne pepper, and salt to season the soup.
- Add Potatoes & Broth: Add the potatoes, pour in chicken broth, and let it simmer until the potatoes are tender.
- Finish the Soup: Stir in heavy cream and fresh parsley to make the soup rich and creamy.
Layering Flavors for Depth
Layering flavors is a key technique in cooking, and it’s especially important in this soup. The chorizo is cooked first to release its smokiness, followed by the vegetables, which slowly release their flavors. By cooking everything step-by-step, you ensure each ingredient builds on the next, creating a rich and complex flavor.
Ingredients & Substitutions
- Olive Oil: Used to cook the chorizo.
- Chorizo: The star of this dish, adding smoky depth. Use mild or spicy, depending on your preference.
- Onion & Garlic: Yellow onion adds sweetness, and fresh garlic enhances the flavor.
- Vegetables: Carrots and bell peppers are the main veggies, but feel free to add zucchini or spinach.
- Potatoes: Waxy potatoes like Yukon Golds hold their shape and add a creamy texture.
- Seasoning: Ground cumin, oregano, sweet paprika, cayenne, salt, and black pepper.
- Flour: Thickens the soup and adds body.
- Chicken Broth: Adds richness and depth to the soup’s flavor.
- Tomato Paste: Adds umami and helps thicken the broth.
- Cream: Heavy cream gives the soup a velvety texture.
- Parsley: Fresh herbs for garnish and added flavor.
Helpful Tips
- Substitute for Chorizo: If you can’t find Spanish chorizo, smoked bacon is a great alternative. Just add extra paprika and cayenne for that smoky flavor.
- Add More Veggies: Feel free to add extra vegetables like zucchini, red bell pepper, peas, or spinach.
- Vegetarian Version: Skip the chorizo and use smoked paprika to get a similar depth of flavor.
- Lighten It Up: For a lighter version, omit the cream, and the soup will still be tasty.
- Make Ahead: This soup is perfect for meal prep. Make a big batch, and enjoy it for several days.
- Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze this soup for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stove, adding a splash of water if needed.
Ingredients (Serves 4)
- 1 tbsp olive oil
- 9 oz Spanish chorizo (mild or spicy), sliced
- 1 green bell pepper, chopped
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 carrot, chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper
- 2 tbsp tomato paste
- 2 tbsp flour
- 1.7 lbs waxy potatoes, peeled and cut into bite-sized pieces
- 6 cups chicken broth
- ¾ cup heavy cream
- 2 tbsp chopped parsley
Instructions
- Prep the Ingredients: Peel and chop the potatoes, deseed and chop the bell pepper, peel and chop the carrot, finely chop the onion, and mince the garlic.
- Cook the Chorizo: Heat olive oil over medium-high in a large pot. Add the chorizo and cook for 3 minutes until browned.
- Add Vegetables & Spices: Add the bell pepper and cook for 2 minutes. Then add the onion, garlic, and carrot. Cook for another 2 minutes. Stir in the cumin, oregano, paprika, cayenne pepper, salt, and black pepper. Cook for another 2 minutes.
- Add Tomato Paste & Flour: Stir in the tomato paste and cook until combined, followed by the flour to help thicken the soup.
- Add Potatoes & Broth: Add the potatoes and pour in the chicken broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes, or until the potatoes are tender.
- Finish the Soup: Add the cream and parsley, and cook for 3 more minutes. Taste and adjust seasoning if needed.
- Serve: Serve the soup hot with a side of crusty bread. Enjoy!
This Spanish Potato Soup with Chorizo is the ultimate comfort food, with layers of flavor and creamy potatoes to keep you warm and satisfied.