A warm, simple soup you can make any day. It is full of flavor and easy to cook.
introduction
This Spanish Potato Soup with Chorizo is a hearty, quick meal. It has spicy chorizo, soft potatoes, and a rich, creamy broth. You will like it on cold nights or for a filling lunch.
why make this recipe
Make this recipe because it is fast, tasty, and uses easy ingredients. It needs one pot and little clean up. The chorizo gives strong flavor so you do not need many spices. If you like other potato soups, you might also try a spicy twist like Cajun Potato Soup as another easy option.
how to make Spanish Potato Soup with Chorizo
- Do all prep first: peel and cut potatoes, chop pepper, carrot, onion, garlic, and parsley. Remove chorizo casing and slice.
- Heat oil in a large pot over medium-high. Brown the chorizo for about 3 minutes.
- Add bell pepper and cook 2 minutes. Add onion and garlic, cook 2 more minutes.
- Stir in carrot and spices (salt, pepper, cumin, oregano, paprika, cayenne). Cook 2 minutes.
- Mix in tomato paste and flour until even. Add potatoes and pour in chicken broth.
- Bring to a boil, cover, lower heat to medium-low, and simmer 15 minutes until potatoes are tender.
- Stir in cream and parsley, cook 3 minutes. Taste and add more salt if needed. Serve with crusty bread.
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
Directions :
Get your prep done before you start cooking. Peel and cut the potatoes into bite-sized pieces. Deseed, cut into strips and chop the bell pepper. Peel and chop the carrot. Finely chop the onion. Mince the garlic cloves and chop the parsley.Remove the casing from the chorizo if needed, cut lengthwise in half and slice., Heat oil over medium high in a large pot. Add chorizo and cook for 3 minutes until it starts to brown. Add bell pepper, cook for 2 minutes. Then add onion and garlic, cook for 2 minutes more. Stir in carrot, salt, black pepper, cumin, oregano, paprika and cayenne pepper. Cook for another 2 minutes., Add tomato paste, stir until combined. Add flour, stir until incorporated. Add potatoes and pour in broth. Bring to a boil, cover, reduce heat to medium low and simmer for 15 minutes or until the potatoes are tender., When ready, add cream and parsley. Cook for 3 minutes. Taste and adjust salt. Serve with some crusty bread. Enjoy!
how to serve Spanish Potato Soup with Chorizo
Serve hot in bowls with crusty bread or a slice of baguette. A simple green salad fits well on the side. For a different pairing, you could also serve it with a lighter coconut-based soup like coconut curry soup with dumplings when you want variety.
how to store Spanish Potato Soup with Chorizo
Cool the soup to room temperature. Put it in airtight containers and store in the fridge for up to 3 days. Reheat on the stove over low heat, stir often. You can also freeze for up to 3 months. Thaw in the fridge overnight before reheating.
tips to make Spanish Potato Soup with Chorizo
- Use waxy potatoes so they keep shape and make the soup slightly thick.
- Slice chorizo thin for even cooking.
- If the soup is too thick, add a little more broth.
- Taste at the end and add salt only after you try it, since chorizo can be salty.
- For more heat, use spicy chorizo or add a little extra cayenne.
variation (if any)
- Make it milder: use mild chorizo or cut cayenne.
- Make it smoky: add smoked paprika or a small smoked ham bone with the broth.
- Make it vegetarian: use a plant-based chorizo substitute and vegetable broth, and skip the cream or use a plant cream.
FAQs
Q: Can I use a different sausage?
A: Yes. Use a spicy or mild sausage you like, but flavor will change.
Q: Can I make this soup ahead?
A: Yes. Make it a day ahead and reheat slowly. Flavors get better overnight.
Q: Can I freeze this soup with cream?
A: Yes, but cream can change texture. Stir well when reheating. You can also leave out cream and add it when you reheat.
Q: How do I make the soup thicker?
A: Mash some potatoes in the pot or add a small slurry of flour and water, then simmer a few minutes.
Q: Is it safe to use chicken broth from a cube?
A: Yes. Use any good broth you have. Adjust salt to taste.
Spanish Potato Soup with Chorizo
Ingredients
Method
- Peel and cut potatoes into bite-sized pieces.
- Deseed, cut into strips and chop the bell pepper.
- Peel and chop the carrot.
- Finely chop the onion.
- Mince the garlic cloves and chop the parsley.
- Remove the casing from the chorizo if needed, cut lengthwise in half and slice.
- Heat olive oil in a large pot over medium-high heat.
- Add chorizo and cook for about 3 minutes until it starts to brown.
- Add bell pepper and cook for 2 minutes.
- Then add onion and garlic, cooking for 2 more minutes.
- Stir in carrot, salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Cook for another 2 minutes.
- Add tomato paste, stir until combined.
- Add flour, stir until incorporated.
- Add potatoes and pour in chicken broth.
- Bring to a boil, cover, reduce heat to medium-low, and simmer for 15 minutes or until the potatoes are tender.
- When ready, stir in cream and parsley, then cook for 3 more minutes.
- Taste and adjust salt before serving.
