Spanish Potato Soup with Chorizo

Description:This Spanish Potato Soup with Chorizo is a comforting, flavorful dish that’s easy to make. Packed with tender potatoes, smoky chorizo, garlic, and Spanish paprika, it’s a warm, rustic soup that brings the flavors of Spain to your table. Serve it with crusty bread for a perfect meal.

Spanish Potato Soup with Chorizo

Print Recipe

Description:This Spanish Potato Soup with Chorizo is a comforting, flavorful dish that’s easy to make. Packed with tender potatoes, smoky chorizo, garlic, and Spanish paprika, it’s a warm, rustic soup that brings the flavors of Spain to your table. Serve it with crusty bread for a perfect meal.

• Author: Chef Sara

Ingredients

Scale 1x2x3x

• 8ozSpanish chorizo, sliced
• 1 tbspolive oil
• 1large onion, diced
• 2cloves garlic, minced
• 4medium potatoes, peeled and diced (about4 cups)
• 1red bell pepper, diced
• 1 tspsmoked paprika (pimentón)
• 4cupschicken or vegetable broth
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: crusty bread, for serving

Instructions

1. Cook the Chorizo:In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced chorizo and cook for 4-5 minutes, until it releases its oils and becomes slightly crispy. Use a slotted spoon to remove the chorizo and set aside, leaving the rendered oil in the pot.
2. Sauté Aromatics:Add the diced onion and red bell pepper to the pot. Cook for 5-6 minutes, or until softened. Add the minced garlic and smoked paprika, stirring until fragrant, about 1 minute.
3. Add Potatoes and Broth:Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Stir to combine and bring the soup to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
4. Add Chorizo Back:Return the cooked chorizo to the pot and simmer for another 5 minutes to allow the flavors to meld. Season with salt and pepper to taste.
5. Serve:Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread if desired.

Notes

Spanish chorizo is recommended for its smoky flavor. If using Mexican chorizo, cook it until fully browned, then drain any excess fat before adding to the soup.
For a slightly thicker consistency, mash a few potato pieces in the pot before adding back the chorizo.