Spanish Potato Soup with Chorizo Recipe

If you’re looking to add a bit of Spanish flair to your soup repertoire, this Spanish Potato Soup with Chorizo is the perfect recipe! With hearty potatoes, spicy chorizo, and a blend of warm spices, it’s a rich and flavorful dish that’s ideal for cozy nights in. Each bowl bursts with bold flavors, bringing a taste of Spain right to your table.

Recipe Overview

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Calories: 430 kcal per serving

Ingredients

• 1 tablespoon 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 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons double concentrated tomato paste
• 2 tablespoons flour
• 1.7 pounds waxy potatoes, peeled and cut into bite-sized pieces
• 6 cups chicken broth
• 3/4 cup heavy cream
• 2 tablespoons chopped fresh parsley

Directions

1. Prepare Ingredients
   Begin by peeling and cutting the potatoes into bite-sized pieces, chopping the bell pepper and carrot, finely chopping the onion, mincing the garlic cloves, and chopping the parsley. Remove the casing from the chorizo if needed, then cut it lengthwise in half and slice.
2. Cook the Chorizo
   In a large pot, heat the olive oil over medium-high heat. Add the sliced chorizo and cook for about 3 minutes, or until it begins to brown and release its flavorful oils.
3. Sauté the Vegetables
   Add the chopped bell pepper and cook for 2 minutes. Add the onion and garlic, cooking for an additional 2 minutes while stirring frequently to prevent burning.
4. Add Carrot and Spices
   Stir in the chopped carrot, salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Allow the spices to bloom by cooking for 2 more minutes, stirring to combine.
5. Incorporate Tomato Paste and Flour
   Add the tomato paste, stirring until well incorporated, then sprinkle in the flour and mix thoroughly. This will help thicken the soup and add depth to the flavor.
6. Simmer the Potatoes
   Add the potatoes and pour in the chicken broth. Increase the heat to bring the soup to a boil, then cover, reduce the heat to medium-low, and let it simmer for 15 minutes or until the potatoes are tender.
7. Finish with Cream and Parsley
   Once the potatoes are tender, stir in the heavy cream and chopped parsley. Cook for an additional 3 minutes, then taste and adjust salt if needed.
8. Serve and Enjoy
   Ladle the soup into bowls and serve it hot with a side of crusty bread. This is the perfect way to enjoy a bowl full of comforting Spanish flavors.

Tips for Perfect Spanish Potato Soup with Chorizo

• Chorizo Selection
  Opt for Spanish chorizo, which is cured and has a deep, smoky flavor. Depending on your preference, you can choose spicy or mild chorizo.
• Choosing Potatoes
  Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape well and provide a creamy texture without becoming mushy.
• Thickening the Soup
  The flour helps thicken the soup slightly, but if you prefer a thicker consistency, you can add a little more flour or blend a portion of the soup before adding the cream.
• Serving Suggestions
  This soup pairs wonderfully with crusty bread or a sprinkle of extra fresh parsley on top for garnish.

With its bold flavors and hearty ingredients, Spanish Potato Soup with Chorizo is a delicious, warming meal that brings a taste of Spain into your kitchen. Enjoy each savory spoonful, and don’t forget to serve it with crusty bread to soak up every bit of that rich broth. This soup is sure to become a family favorite!

Spanish Potato Soup with Chorizo

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 6 1x

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Description

Spanish Potato Soup with Chorizo is a hearty, comforting dish that combines tender potatoes with the bold flavors of chorizo and a fragrant blend of spices. With a base of chicken broth enriched with cream, each spoonful is warming and satisfying. The smoky, slightly spicy chorizo adds a depth of flavor that perfectly complements the creamy potatoes and fresh vegetables.

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Ingredients

Scale 1x2x3x

1 tablespoon 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 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons double concentrated tomato paste
2 tablespoons flour
1.7 pounds waxy potatoes, peeled and cut into bite-sized pieces
6 cups chicken broth
3/4 cup heavy cream
2 tablespoons chopped fresh parsley

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Instructions

Begin by prepping the ingredients: peel and cut the potatoes into bite-sized pieces, chop the bell pepper and carrot, finely chop the onion, mince the garlic cloves, and chop the parsley. Remove the casing from the chorizo if needed, then cut it lengthwise in half and slice.
Heat the olive oil over medium-high heat in a large pot. Add the sliced chorizo and cook for 3 minutes, or until it starts to brown.
Add the chopped bell pepper and cook for 2 minutes, followed by the onion and garlic. Cook for an additional 2 minutes, stirring frequently.
Stir in the chopped carrot, salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Cook for 2 more minutes, allowing the flavors to combine.
Add the tomato paste, stirring until it is well incorporated, then add the flour and stir to combine.
Add the potatoes and pour in the chicken broth. Bring the soup to a boil, then cover, reduce the heat to medium-low, and let simmer for 15 minutes or until the potatoes are tender.
Once the potatoes are tender, add the heavy cream and chopped parsley. Cook for 3 more minutes, then taste and adjust the salt if necessary.
Serve hot with crusty bread on the side. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 430