Spanish Potato Soup with Chorizo
This robust Spanish Potato Soup with Chorizo is a symphony of rustic flavors, combining tender potatoes, smoky chorizo, and aromatic vegetables in a rich, paprika-infused broth. It's a soul-warming dish that brings the vibrant tastes of Spain right to your kitchen, perfect for a cozy evening or a gathering with friends. Hearty and satisfying, it promises a truly authentic and deeply flavored experience.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Packed with savory, smoky flavors from the chorizo and paprika.
- A deeply satisfying and comforting meal, perfect for cooler weather.
- Relatively straightforward to prepare, even for novice cooks.
- Offers a complete meal in one pot, minimizing cleanup.
- Versatile enough to adjust spice levels and add other vegetables.
Ingredients
- 15 ml (1 tbsp) olive oil
- 255 grams (9 ounces) Spanish chorizo, spicy or mild, casing removed and sliced
- 1 medium green bell pepper, deseeded and chopped
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 medium carrot, peeled and chopped
- 5 ml (1 tsp) dried oregano
- 5 ml (1 tsp) ground cumin
- 5 ml (1 tsp) sweet paprika
- 5 ml (1 tsp) salt
- 5 ml (1 tsp) black pepper
- 1.25 ml (1/4 tsp) cayenne pepper
- 30 ml (2 tbsp) double concentrated tomato paste
- 30 ml (2 tbsp) all-purpose flour
- 770 grams (1.7 pounds) waxy potatoes, such as Yukon Gold or red potatoes, peeled and cut into bite-sized pieces
- 1.4 liters (6 cups) chicken broth
- 180 ml (3/4 cup) heavy cream
- 30 ml (2 tbsp) fresh parsley, chopped
Instructions
- Begin by meticulously preparing all your ingredients. Peel and uniformly cut the waxy potatoes into bite-sized pieces for even cooking. Deseed the green bell pepper, then slice it into strips before dicing. Peel and finely chop the carrot, and finely chop the yellow onion. Mince the garlic cloves, and set aside the freshly chopped parsley. If your Spanish chorizo has a casing, carefully remove it, then cut the chorizo lengthwise in half and slice it into uniform pieces.
- Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil. Once shimmering, add the sliced Spanish chorizo and cook for approximately 3 minutes, stirring occasionally, until it begins to brown and render some of its flavorful oils. Next, add the chopped bell pepper and sauté for 2 minutes until it starts to soften. Incorporate the finely chopped onion and minced garlic, cooking for an additional 2 minutes until the onion becomes translucent and fragrant. Stir in the chopped carrot, salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper, cooking for another 2 minutes to allow the spices to bloom and their aromas to intensify.
- Add the double concentrated tomato paste to the pot, stirring well to combine it with the vegetables and spices, ensuring it cooks for about 1 minute to deepen its flavor. Sprinkle in the all-purpose flour, stirring constantly for about 1-2 minutes until it is fully incorporated and coats the vegetables, forming a roux that will thicken the soup. Add the prepared waxy potatoes and pour in the chicken broth. Bring the mixture to a rolling boil, then reduce the heat to medium-low, cover the pot, and let it simmer gently for 15 minutes, or until the potatoes are fork-tender.
- Once the potatoes are tender, stir in the heavy cream and the freshly chopped parsley. Continue to cook for 3 minutes, allowing the cream to warm through and the flavors to meld beautifully. Carefully taste the soup and adjust the seasoning with additional salt and pepper as needed to achieve perfect balance. Serve the rich Spanish Potato Soup with Chorizo hot, ideally alongside some crusty bread for dipping, and enjoy the comforting flavors.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Wooden spoon or heat-resistant spatula
- Vegetable peeler
Essential Success Tips
- Do your mise en place (all ingredients prepped before cooking) to make the cooking process smooth and enjoyable.
- Don't rush the browning of the chorizo; this step renders fat and builds a crucial flavor base for the soup.
- Allow the tomato paste to cook for a minute before adding liquids; this caramelizes it slightly and deepens its sweetness and umami.
- Stir the flour thoroughly into the vegetables and spices to ensure there are no lumps and it's fully incorporated before adding broth.
- Taste and adjust seasoning at the end; the saltiness of chorizo and broth can vary, so ensure the final balance is perfect.
Professional Cooking Secrets
- For an extra layer of complexity, deglaze the pot with a splash of dry sherry or white wine after cooking the chorizo and vegetables, scraping up any browned bits before adding the tomato paste. This adds a subtle, nuanced sweetness and acidity.
- To achieve a velvety texture, carefully ladle about 1-2 cups of the soup into a blender (ensure the lid is slightly ajar to vent steam, and use a towel over the top) and blend until smooth. Return the blended portion to the pot and stir to incorporate. This trick adds richness and body without making the entire soup puréed.
- Infuse the olive oil with a bay leaf and a few sprigs of thyme or rosemary at the start, removing them before adding the chorizo, for an additional layer of herbaceous aroma.
Notes
- This soup reheats beautifully. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight.
- For a vegetarian version, omit the chorizo and chicken broth. Replace the chorizo with smoked paprika and a hearty plant-based sausage, and use vegetable broth instead. You might also add smoked tofu for texture.
- Spice levels can be adjusted by increasing or decreasing the cayenne pepper. For a milder soup, omit it entirely. For more heat, add a pinch of chili flakes with the spices.
- Serve with a garnish of crusty bread, a dollop of sour cream or a swirl of extra heavy cream, and an additional sprinkle of fresh parsley.
Frequently Asked Questions
Can I use a different type of potato?
While waxy potatoes like Yukon Gold or red potatoes are recommended as they hold their shape well, you can use russet potatoes if you prefer. Just be aware they might break down a bit more, creating a slightly thicker, more rustic texture.
What kind of chorizo should I use?
For an authentic Spanish flavor, use dry-cured Spanish chorizo, which is firm and intensely flavored. It can be found in spicy (picante) or mild (dulce) varieties. Avoid Mexican chorizo, which is fresh and needs to be cooked differently.
Can I make this soup ahead of time?
Yes, this soup is an excellent make-ahead dish. Prepare it fully, then cool and refrigerate. Reheat gently on the stovetop, adding a splash of broth or water if it's too thick. The flavors often improve the next day.
Nutrition Facts (Per Serving)
Approximate per serving (based on 8 servings): Calories: 420, Protein: 20g, Fat: 28g, Saturated Fat: 14g, Cholesterol: 75mg, Carbs: 25g, Fiber: 4g, Sugars: 4g, Sodium: 1100mg.
Allergy Information
Contains dairy (heavy cream) and gluten (flour). For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend or use cornstarch (slurry with a bit of cold water) for thickening at the end. For a dairy-free option, use a plant-based cream alternative or omit the cream for a brothier soup.
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