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–+ servings
Spanish Potato Soup with Chorizo

Warm Up with Spanish Potato Soup with Chorizo Delight

A comforting and hearty Spanish Potato Soup with Chorizo that warms both body and spirit, perfect for cool evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Spanish
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 8 ounces Spanish Chorizo Choose spicy or mild based on taste.
  • 1 medium Yellow Onion Consider white onion as a substitute.
  • 4 cloves Garlic Finely minced for best flavor.
  • 1 medium Carrot Can replace with parsnip.
  • 1 medium Green Bell Pepper Swap with red bell pepper for sweetness.
  • 2 pounds Waxy Potatoes Yukon Gold or red recommended.
For the Seasoning
  • 1 teaspoon Ground Cumin Skip for milder taste.
  • 1 teaspoon Dried Oregano Italian seasoning can substitute.
  • 1 teaspoon Sweet Paprika Smoked paprika for deeper flavor.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Black Pepper Adjust according to taste.
  • 1 teaspoon Cayenne Pepper Omit for less spice.
  • 2 tablespoons Double Concentrated Tomato Paste Use regular if necessary.
  • 2 tablespoons Flour Cornstarch for gluten-free substitute.
For the Broth and Creaminess
  • 4 cups Chicken Broth Can substitute with vegetable broth.
  • 1 cup Heavy Cream Can be omitted for a lighter option.
  • 2 tablespoons Fresh Parsley Cilantro can be used as an alternative.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Gather and prep all ingredients: chop potatoes, bell pepper, carrot, and onion into uniform pieces; mince garlic.
  2. Heat olive oil in a large pot over medium-high heat. Add sliced chorizo and sauté for about 3 minutes until browned.
  3. Stir in green bell pepper and sauté for an additional 2 minutes; then add onion and garlic, cooking until onion is translucent.
  4. Add chopped carrot, salt, black pepper, cumin, oregano, paprika, and cayenne; stir and cook for another 2 minutes.
  5. Incorporate double concentrated tomato paste and cook for 1 minute to caramelize.
  6. Sprinkle flour over the mixture, stir well and cook for another minute to eliminate raw flour taste.
  7. Pour in chicken broth and add chopped potatoes. Bring to a boil, then cover and reduce to a simmer for about 15 minutes.
  8. Stir in heavy cream and parsley, cooking for an additional 3 minutes. Adjust seasonings as necessary.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 40gProtein: 12gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 60mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

This soup is perfect for making ahead and improves in flavor when stored overnight. Consider freezing leftovers for quick meals.

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