When the weather cools down and you’re craving something hearty, flavorful, and just a little bit spicy, this Spanish Potato Soup with Chorizo hits the spot. It’s packed with tender potatoes, vibrant veggies, and smoky Spanish chorizo—a creamy soup with serious depth. Whether you’re warming up after a chilly day or looking for a bold twist on classic comfort food, this chorizo soup delivers.
Why You’ll Love This Spanish Potato Soup
- Smoky, savory chorizo gives every spoonful a bold kick
- Creamy, satisfying texture without being too heavy
- Layered with comforting flavors and hearty veggies
- A complete meal in a bowl, perfect with crusty bread
Ingredients
- 1 tbsp olive oil
- 9 oz Spanish chorizo, sliced (remove casing if needed)
- 1 green bell pepper, 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
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp double concentrated tomato paste
- 2 tbsp flour
- 1.7 lbs waxy potatoes, peeled and diced
- 6 cups chicken broth
- 3/4 cup heavy cream
- 2 tbsp fresh parsley, chopped
How to Make It
- Prepare all your veggies and slice the chorizo. Remove casing if needed.
- In a large pot, heat olive oil over medium-high heat. Add chorizo and brown for about 3 minutes.
- Stir in green bell pepper; cook 2 minutes. Add onion and garlic, cook another 2 minutes.
- Add carrot, oregano, cumin, paprika, cayenne, salt, and pepper. Sauté for 2 more minutes.
- Stir in tomato paste and then flour. Mix well to combine.
- Add potatoes and pour in the chicken broth. Stir, bring to a boil, then cover and simmer for 15 minutes until potatoes are tender.
- Stir in heavy cream and parsley. Simmer for another 3 minutes.
- Taste and adjust seasonings if needed.
- Serve warm with a slice of crusty bread or a handful of fresh herbs on top.
Soup Tips and Tricks
- Spanish chorizo is key—it adds a unique smoky, garlicky flavor that sets this apart.
- If you prefer a thicker soup, mash a few potatoes in the pot before adding the cream.
- Want it spicier? Add an extra pinch of cayenne or a diced jalapeño with the bell pepper.
- Store leftovers in the fridge for up to 4 days; it tastes even better the next day.
A Family Favourite with a Spanish Twist
This soup was born after a trip to Spain where I fell in love with the bold flavors of paprika and smoky chorizo. Back home, I wanted to create something that bottled up that warmth. This became my go-to whenever I need something comforting but crave something with a little fire. It’s a guaranteed crowd-pleaser—even the kids ask for seconds.
What to Serve with Spanish Potato Soup
Crusty bread is a must—to dip or just sop up every last drop. A simple green salad with a bright vinaigrette balances the rich, creamy texture. Or go tapas-style with a few olives and manchego cheese on the side.
How to Store and Reheat
Let the soup cool before transferring to airtight containers. It will keep in the fridge for 3–4 days. Reheat gently on the stovetop or in the microwave. You may want to stir in a splash of broth or cream to refresh the texture.
FAQs
Can I use regular sausage instead of chorizo?
Yes, though you’ll miss the smoky paprika punch. Add extra smoked paprika to make up the difference.
Can I freeze this soup?
Absolutely! Skip the cream if freezing, and stir it in after reheating.
Can I make it vegetarian?
Yes—skip the chorizo, use veggie broth, and add chickpeas or smoked tofu for protein.
Make Your Next Bowl a Bold One
This Spanish Potato Soup with Chorizo is more than just a meal—it’s a warm, spicy embrace on a chilly day. Rich in flavor and full of texture, it’s the creamy soup you’ll crave all season long. Grab a bowl, a spoon, and dig into your new favorite comfort food.
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Spanish Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Spanish Potato Soup with Chorizo is a bold, comforting meal-in-a-bowl that delivers smoky, creamy, and slightly spicy flavor in every bite. Made with hearty potatoes, fresh vegetables, and rich Spanish chorizo, this easy soup is perfect for chilly days or anytime you need cozy comfort with a little kick.
Ingredients
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1 tbsp olive oil
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9 oz Spanish chorizo, sliced (remove casing if needed)
-
1 green bell pepper, chopped
-
1 yellow onion, finely chopped
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4 garlic cloves, minced
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1 carrot, peeled and chopped
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1 tsp dried oregano
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1 tsp ground cumin
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1 tsp sweet paprika
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1/4 tsp cayenne pepper
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1 tsp salt
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1 tsp black pepper
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2 tbsp double concentrated tomato paste
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2 tbsp flour
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1.7 lbs waxy potatoes, peeled and diced
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6 cups chicken broth
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3/4 cup heavy cream
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2 tbsp fresh parsley, chopped
Instructions
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Prepare veggies and slice the chorizo.
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Heat olive oil in a large pot. Add chorizo and cook for 3 minutes until browned.
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Add green bell pepper and cook for 2 minutes. Stir in onion and garlic; cook another 2 minutes.
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Add carrot, oregano, cumin, paprika, cayenne, salt, and pepper. Cook for 2 more minutes.
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Stir in tomato paste and flour. Mix to coat the vegetables and chorizo.
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Add diced potatoes and pour in chicken broth. Bring to a boil, then reduce heat and simmer covered for 15 minutes.
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Stir in heavy cream and chopped parsley. Simmer 3 minutes more.
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Taste and adjust seasoning. Serve warm with crusty bread.
Notes
Use authentic Spanish chorizo for the best smoky flavor.
For a thicker consistency, mash some potatoes in the pot.
Adjust spice with more cayenne or chili flakes if desired.
Great for meal prep—flavors deepen overnight.
To freeze, omit cream and stir it in when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Plats
- Method: Simmered
- Cuisine: Spanish