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Spanish Potato Soup with Chorizo

Comforting Spanish Potato Soup with Chorizo for Cozy Nights

This Spanish Potato Soup with Chorizo is a warm and hearty dish perfect for cozy evenings, blending creamy potatoes with smoky chorizo and sweet vegetables.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Spanish
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil for sautéing
  • 8 ounces Spanish Chorizo choose spicy or mild
  • 1 medium Green Bell Pepper substitute with red for sweetness
  • 1 medium Yellow Onion for depth of flavor
  • 3 cloves Garlic minced for aroma
  • 1 medium Carrot can substitute with zucchini
  • 1 pound Waxy Potatoes for creaminess; substitute with russet if desired
For Seasoning
  • 1 teaspoon Ground Cumin adds warmth
  • 1 teaspoon Dried Oregano for herbal flavor
  • 1 teaspoon Sweet Paprika smoked paprika can add depth
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste
  • 1/4 teaspoon Cayenne Pepper adjust for spice level
For Thickening and Richness
  • 2 tablespoons Double Concentrated Tomato Paste for umami flavor
  • 2 tablespoons Flour can use cornstarch for gluten-free
  • 4 cups Chicken Broth homemade for best flavor
  • 1/2 cup Heavy Cream omit for lighter version
For Garnish
  • 2 tablespoons Chopped Parsley for fresh garnish

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. Prepare the Ingredients: Chop waxy potatoes, green bell pepper, carrot, and yellow onion into bite-sized pieces. Mince the garlic finely.
  2. Heat the Olive Oil: In a large pot, warm 2 tablespoons of olive oil over medium-high heat until it shimmers.
  3. Sauté the Chorizo: Add the sliced Spanish chorizo and cook for about 3 minutes until browned.
  4. Add the Bell Pepper: Stir in the chopped green bell pepper and cook for another 2 minutes.
  5. Incorporate the Onion, Garlic, and Carrot: Add diced onion, minced garlic, and carrot; sauté for about 4 minutes until the onion is translucent.
  6. Add Seasonings: Stir in ground cumin, dried oregano, sweet paprika, cayenne pepper, salt, and black pepper, cooking for 2 more minutes.
  7. Mix in Tomato Paste and Flour: Add the double concentrated tomato paste and flour; stir until well incorporated.
  8. Add Potatoes and Chicken Broth: Introduce chopped potatoes and pour in chicken broth; stir and bring to a boil.
  9. Simmer Until Tender: Cover the pot, reduce heat to low and simmer for 15 minutes until potatoes are tender.
  10. Cream and Parsley Finish: Stir in heavy cream and chopped parsley; simmer for 3 more minutes.
  11. Taste and Serve: Adjust seasoning as needed and serve hot with crusty bread.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 38gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Choose high-quality chorizo and waxy potatoes for best flavor. Avoid overcooking the potatoes and customize spice levels to your preference.

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