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
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
Instructions
Prepare veggies and slice the chorizo.
Heat olive oil in a large pot. Add chorizo and cook for 3 minutes until browned.
Add green bell pepper and cook for 2 minutes. Stir in onion and garlic; cook another 2 minutes.
Add carrot, oregano, cumin, paprika, cayenne, salt, and pepper. Cook for 2 more minutes.
Stir in tomato paste and flour. Mix to coat the vegetables and chorizo.
Add diced potatoes and pour in chicken broth. Bring to a boil, then reduce heat and simmer covered for 15 minutes.
Stir in heavy cream and chopped parsley. Simmer 3 minutes more.
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