Name: Spanish Potato Soup with Chorizo Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Spanish
Ingredients: 1 tbsp olive oil; 9 ounces Spanish chorizo (spicy or mild, sliced); 1 green bell pepper (deseeded and 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 tsp salt; 1 tsp black pepper; ¼ tsp cayenne pepper; 2 tbsp double concentrated tomato paste; 2 tbsp flour; 1.7 pounds waxy potatoes (peeled and cut into bite-sized pieces); 6 cups chicken broth; ¾ cup heavy cream; 2 tbsp chopped parsley

Jump to Recipe

If you’re searching for a comforting meal that brings a burst of authentic flavors right to your table, this Spanish Potato Soup with Chorizo might just become your new favorite. Imagine tender waxy potatoes swimming in a rich, smoky broth infused with paprika and cumin, perfectly complemented by spicy slices of chorizo and fresh parsley. This soup is hearty yet vibrant, striking just the right balance between rustic and refined. Whether you’re gathering friends or indulging in a cozy night solo, this dish fills both your belly and your soul with warmth.

Spanish Potato Soup with Chorizo Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Spanish Potato Soup with Chorizo plays a crucial role in crafting its irresistible depth of flavor and satisfying texture. From the silky cream to the punchy spices, each element adds a unique note that harmonizes beautifully.

Olive oil: The perfect base to gently sauté the chorizo and vegetables, lending a subtle fruity aroma.

Spanish chorizo: Adds smoky, spicy richness that defines the soup’s character; choose mild or spicy according to your preference.
Green bell pepper: Provides a crisp sweetness that balances the savory notes.

Yellow onion: Offers a natural sweetness and depth when softened in the pot.
Garlic cloves: Bring an earthy, aromatic layer that perfectly melds with the spices.

Carrot: Adds a subtle sweetness and color, creating a well-rounded flavor profile.
Dried oregano: Introduces herbal warmth with a Mediterranean flair.
Ground cumin: Gives a warm, slightly nutty undertone that enhances the paprika’s smokiness.

Sweet paprika: The soul of this soup, delivering vibrant color and the distinct smoky taste.
Salt and black pepper: Essential seasonings that elevate every ingredient’s natural taste.
Cayenne pepper: Just a pinch to awaken the palate with a gentle heat.

Double concentrated tomato paste: Adds richness and umami, deepening the broth’s flavor.
Flour: Helps thicken the soup to a luscious, satisfying consistency.
Waxy potatoes: Their texture holds perfectly during cooking, providing body without falling apart.

Chicken broth: The flavorful liquid base that ties all the components together.
Heavy cream: Finishes the soup with silky smoothness and a touch of indulgence.
Chopped parsley: Adds brightness and a fresh, herbal note just before serving.

How to Make Spanish Potato Soup with Chorizo

Step 1: Prepare Your Ingredients

Starting off strong means making sure everything is ready before the cooking begins. Peel and cut the potatoes into bite-sized pieces—they should be firm to keep their shape in the soup. Deseed and chop the green bell pepper, finely chop the yellow onion, peel and chop the carrot into small dice, and mince the garlic cloves. Slice the chorizo after removing the casing if necessary. Having these prepped makes the cooking process smooth and joyful.

Step 2: Sauté the Chorizo and Vegetables

Heat olive oil in a large pot over medium-high heat. Add the sliced chorizo and cook for about 3 minutes until it starts to crisp and release its smoky oils. Next, toss in the green bell pepper and cook for another couple of minutes to soften. Follow with the onion and garlic, cooking gently so they become tender but not browned. This step builds a fragrant, flavor-packed foundation for the soup.

Step 3: Build Your Flavor with Spices and Veggies

Add the chopped carrot along with salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Stir everything so the spices evenly coat the vegetables and chorizo, allowing the aromas to bloom over about 2 minutes. This moment lets the seasoning integrate deeply, enhancing every spoonful of the soup.

Step 4: Thicken and Simmer the Soup

Mix in the double concentrated tomato paste, stirring well to combine, then sprinkle in the flour and stir again until fully incorporated—this will help thicken up the broth beautifully. Add the potatoes, then pour in the chicken broth. Bring the pot to a boil, cover it, reduce the heat to medium-low, and let it simmer for around 15 minutes or until the potatoes are perfectly tender. This slow simmer is where the flavors meld into the comforting, hearty soup you’ll love.

Step 5: Finish with Cream and Parsley

Once simmered, stir in the heavy cream and sprinkle the chopped parsley over the soup. Let it cook gently for another 3 minutes to warm through and marry the creamy texture with the smoky broth. Don’t forget to taste and adjust the salt if needed—this final step lifts the soup to its full delicious potential.

How to Serve Spanish Potato Soup with Chorizo

Garnishes

The best part about serving this soup is the chance to add a personal touch right before it hits the bowl. A sprinkle of fresh chopped parsley enhances color and freshness. For extra indulgence, a dollop of sour cream or a sprinkle of shredded Manchego cheese makes every bite even more luxurious.

Side Dishes

This soup is wonderfully filling on its own, but pairing it with crusty bread is a dream—perfect for dipping into the luscious broth. A simple green salad with a light vinaigrette can cut through the richness and add a crisp contrast. If you want to keep the vibe authentic, some warm Spanish olives or a sliced baguette served on the side does the trick beautifully.

Creative Ways to Present

For a charming presentation, ladle the soup into rustic pottery bowls and garnish with a sprig of parsley and a small swirl of cream. If you’re entertaining, serving the soup in small cups or shot glasses as a starter lets guests enjoy the bold flavors in a fun, bite-sized way. For a family-style meal, a big communal pot in the center encourages cozy sharing and conversation.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your Spanish Potato Soup with Chorizo into airtight containers and store it in the fridge. It will stay fresh and flavorful for up to 3 days, giving you convenient, crave-worthy meals at your fingertips.

Freezing

This soup freezes like a dream. Pour it into freezer-safe containers, leaving some room at the top for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator for the best texture and flavor.

Reheating

Reheat the soup gently on the stovetop over medium heat, stirring occasionally. To bring back its creamy texture, you can add a splash more heavy cream or broth if it becomes too thick. Avoid boiling, as it could cause the cream to separate or the potatoes to break down too much.

FAQs

Can I use a different type of sausage instead of Spanish chorizo?

While Spanish chorizo is ideal for authentic flavor, you can substitute it with other smoked sausages like andouille or even pepperoni for a different twist. Just keep in mind the flavor profile will shift slightly, but it will still be delicious.

Is this soup spicy?

The spice level in Spanish Potato Soup with Chorizo can be adjusted easily by choosing mild or spicy chorizo and controlling the amount of cayenne pepper. If you prefer a milder version, reduce or omit the cayenne while still enjoying the rich smoky flavors.

Can I make this recipe vegetarian?

You could swap chicken broth for vegetable broth and use a smoky smoked paprika and sautéed mushrooms or plant-based sausage to mimic some of the chorizo’s depth, but the authentic flavor will be slightly different. Still, it’s a tasty alternative for vegetarians.

What type of potatoes work best for this soup?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well during cooking, giving the soup a lovely texture. Starchy potatoes like Russets tend to fall apart and turn the soup too thick and gluey.

Can I prepare parts of this soup in advance?

Absolutely! You can chop all the vegetables and slice the chorizo a day ahead to save prep time. The soup itself also tastes great when made in advance, as the flavors continue to develop overnight.

Final Thoughts

There’s something special about a dish that feels like a warm hug, and this Spanish Potato Soup with Chorizo truly delivers that comfort in every spoonful. It’s an easy-to-make, flavorful meal that invites you to slow down and savor the moment. Trust me, once you try it, you’ll find yourself reaching for the recipe again and again to share with your favorite people.