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Spanish Potato Soup with Chorizo

Savory Spanish Potato Soup with Chorizo for Cozy Nights

This Spanish Potato Soup with Chorizo is a warm and hearty dish perfect for cozy nights, filled with tender potatoes and smoky chorizo.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Ideal for cooking chorizo and enhancing flavor.
  • 8 ounces Spanish Chorizo Both spicy and mild versions work beautifully.
  • 1 medium Yellow Onion Finely chopped; adds sweetness and depth.
  • 3 cloves Garlic Freshly minced; elevates the flavor.
  • 1 medium Carrot Peeled and chopped for sweetness and texture.
  • 1 medium Green Bell Pepper Diced; contributes a slightly bitter note.
  • 1 teaspoon Ground Cumin Adds warm, earthy notes.
  • 1 teaspoon Dried Oregano Offers an herbaceous touch.
  • 1 teaspoon Sweet Paprika Imparts sweetness and color.
  • to taste Salt and Black Pepper Essential for seasoning.
  • 1 dash Cayenne Pepper Adjust to spice preference.
  • 2 tablespoons Tomato Paste Double concentrated preferred.
  • 2 tablespoons All-Purpose Flour Helps thicken the soup.
  • 1 pound Waxy Potatoes Yukon Gold or red maintain structure.
  • 4 cups Chicken Broth Homemade is best if available.
  • 1 cup Heavy Cream Adds a rich finish.
  • 1/4 cup Chopped Parsley Fresh garnish for color.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Prep Ingredients: Peel and chop the waxy potatoes, carrots, and green bell pepper into bite-sized pieces. Finely chop the yellow onion and mince the garlic.
  2. Cook Chorizo: Heat olive oil in a large pot over medium-high heat. Add chorizo and cook for 3 minutes until browned.
  3. Add Vegetables: Stir in onion, bell pepper, and garlic. Cook for 4 minutes until onion is translucent.
  4. Season: Add carrots, salt, black pepper, ground cumin, oregano, paprika, and cayenne. Cook for 2 minutes.
  5. Combine Paste and Flour: Mix in tomato paste and flour until well incorporated.
  6. Simmer Soup: Add potatoes and chicken broth. Bring to boil, then cover and simmer for 15 minutes.
  7. Finish with Cream: Stir in heavy cream and parsley, cooking for an additional 3 minutes.
  8. Serve: Ladle soup into bowls and garnish with parsley. Serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 300IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

This soup can be made ahead and tastes even better the next day.

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