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Spanish Potato Soup with Chorizo Recipe

Spanish Potato Soup with Chorizo Recipe
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★★★★★

4.9 from 29 reviews

This hearty Spanish Potato Soup with Chorizo combines the smoky, spicy flavors of Spanish chorizo with creamy potatoes and a rich broth, infused with classic Mediterranean spices. Perfect for a comforting meal, this soup is easy to prepare and packed with vibrant, satisfying flavors.

Ingredients

Scale

Sauté Base

  • 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)

Spices and Seasonings

  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper

Thickening and Soup Base

  • 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

Finishing Touch

  • 2 tbsp chopped parsley

Instructions

  1. Prepping Ingredients: Peel and cut the potatoes into bite-sized pieces. Deseed the green bell pepper, then chop it. Peel and chop the carrot. Finely chop the yellow onion. Mince the garlic cloves and chop the parsley. Remove the casing from the chorizo if necessary, cut lengthwise in half, and slice.
  2. Cooking Chorizo and Vegetables: Heat the olive oil over medium-high heat in a large pot. Add the sliced chorizo and cook for about 3 minutes until it starts to brown. Add the chopped bell pepper and cook for 2 minutes. Then add the onion and garlic, cooking an additional 2 minutes.
  3. Adding Spices and Carrot: Stir in the chopped carrot along with salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper. Cook everything together for another 2 minutes to allow the spices to release their flavors.
  4. Incorporating Tomato Paste and Flour: Add the double concentrated tomato paste to the pot and stir until well combined. Then sprinkle in the flour and stir continuously until fully incorporated, which will help thicken the soup.
  5. Simmering the Soup: Add the peeled and cut potatoes to the pot, then pour in the chicken broth. Bring the mixture to a boil, cover the pot, and reduce the heat to medium-low. Let it simmer for 15 minutes or until the potatoes are tender.
  6. Finishing and Serving: Once the potatoes are soft, stir in the heavy cream and chopped parsley. Cook for an additional 3 minutes to blend the flavors. Taste the soup and adjust salt if needed. Serve hot, ideally with some crusty bread to soak up the flavorful broth. Enjoy!

Notes

  • Choose spicy or mild Spanish chorizo according to your heat preference.
  • Waxy potatoes, such as Yukon Gold, work best as they hold their shape when cooked.
  • For a vegetarian option, substitute the chorizo with smoked paprika and use vegetable broth.
  • To make the soup gluten-free, replace the flour with a gluten-free thickener like cornstarch.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove.

Nutrition

Keywords: Spanish potato soup, chorizo soup, spicy potato soup, easy Spanish recipes, chorizo recipes, comforting soup

Find it online: https://www.sanacooks.com/spanish-potato-soup-with-chorizo-recipe/