There’s a certain comfort that comes with a warm bowl of soup, especially as the days grow cooler. Picture this: the spicy aroma of chorizo mingling with fresh vegetables and earthy potatoes, wafting through the air and beckoning you into the kitchen. That’s exactly what happened one chilly evening when I decided on a whim to whip up this delightful Spanish Potato Soup with Chorizo.
Not only is this soup a celebration of bold flavors and textures, but it also gives a satisfying twist to standard mealtime routines. With each spoonful, rich, creamy notes blend seamlessly with the warming kick of spices, making it a perfect dish to impress family or friends, or simply indulge in the comfort of home cooking. Plus, it comes together in under 30 minutes! Grab a crusty loaf of bread, and get ready to embrace this delicious culinary adventure. Let’s dive into the recipe!
Why is Spanish Potato Soup with Chorizo a Winner?
Comforting warmth: This soup is perfect for those chillier nights when you need a big hug in a bowl.
Bold flavors: The combination of spicy chorizo and earthy potatoes creates a delightful explosion of taste that everyone will love.
Quick and easy: Whip it up in just 25 minutes, making it a fantastic option for busy weeknights.
Versatile delight: Enjoy it as a starter or main dish; it pairs beautifully with crusty bread for added heartiness.
Crowd-pleaser: Whether for family dinners or casual gatherings, this soup is sure to impress your guests.
Dive into this delightful journey where every spoonful is a warm embrace of flavor!
Spanish Potato Soup with Chorizo Ingredients
Are you ready to bring warmth and flavor into your kitchen? Let’s gather the ingredients for this cozy dish!
For the Base
• Olive oil – adds richness and helps sauté the chorizo and vegetables.
• Spanish chorizo – choose spicy or mild based on your heat preference; it’s the star of the soup!
• Green bell pepper – provides freshness and a slight crunch; deseed for a sweeter taste.
• Yellow onion – adds sweetness and depth to the soup’s flavor.
• Garlic cloves – minced garlic brings a robust aroma that elevates the dish.
• Carrot – a pop of color and natural sweetness to balance flavors.
For the Spices
• Dried oregano – brings a fragrant herbal note that complements the chorizo.
• Ground cumin – offers a warm, earthy flavor that deepens the soup’s profile.
• Sweet paprika – delivers a subtle sweetness and vibrant color.
• Salt – enhances all the flavors and brings depth to the soup.
• Black pepper – adds a touch of heat; adjust to your taste.
• Cayenne pepper – just a hint will give your soup an extra kick.
For the Soup
• Double concentrated tomato paste – adds a rich tomato flavor and thickness to the soup.
• Flour – helps thicken the soup, creating a comforting texture.
• Waxy potatoes – perfect for soups as they hold their shape while becoming tender.
• Chicken broth – serves as the delicious base; you can use vegetable broth for a lighter version.
• Heavy cream – provides a creamy finish that makes every spoonful luscious.
• Chopped parsley – for a fresh and vibrant garnish; it enhances the visual appeal and flavor.
Now that you have all your ingredients ready, let’s move forward into the heart of this delicious journey with Spanish Potato Soup with Chorizo! Enjoy cooking!
How to Make Spanish Potato Soup with Chorizo
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Prep your ingredients: Start by peeling and cutting the potatoes into bite-sized pieces. Deseed and chop the green bell pepper, peel and chop the carrot, finely chop the onion, and mince the garlic cloves. Don’t forget to chop the parsley as well!
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Cook the chorizo: Heat 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, filling your kitchen with its delicious aroma.
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Add vegetables: Toss in the bell pepper and let it cook for 2 minutes. Then, add the onion and garlic, stirring for an additional 2 minutes, until they soften and become fragrant.
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Season it up: Stir in the carrot, salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Cook everything for another 2 minutes, allowing those hearty spices to mingle.
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Incorporate tomato and flour: Add the double concentrated tomato paste, stirring until well combined. Then, sprinkle in the flour and stir until completely incorporated, creating a thick base for your soup.
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Bring in the potatoes: Toss in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then cover and reduce the heat to medium-low. Simmer for about 15 minutes, or until the potatoes are tender.
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Finish with cream and parsley: Once the potatoes are ready, stir in the heavy cream and chopped parsley. Let it cook for another 3 minutes, then taste and adjust the salt if necessary. Serve it hot with some lovely crusty bread on the side!
Optional: Garnish with extra parsley for a pop of color.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These comforting bowls of Spanish Potato Soup with Chorizo are perfect for meal prep enthusiasts! You can chop your vegetables, including the potatoes, chorizo, bell pepper, onion, and carrot up to 24 hours in advance and store them in airtight containers in the refrigerator to maintain freshness. Additionally, feel free to prepare the soup base up to 3 days ahead—just skip adding the cream until you’re ready to serve to keep the texture just right. When it’s time to enjoy your hearty creation, simply reheat the soup on the stove, stir in the cream and parsley, and serve with crusty bread. This makes those busy weeknights feel a little less hectic and rewards you with a delicious homemade meal!
Spanish Potato Soup with Chorizo Variations
Feel free to explore these delightful twists and swaps to make the recipe your own!
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Vegetarian: Substitute chorizo with sautéed mushrooms or tempeh for a hearty, plant-based version.
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Spicy Kick: Add diced jalapeños or crushed red pepper flakes for an extra layer of heat.
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Creamy Alternative: Use coconut cream instead of heavy cream for a dairy-free creamy richness.
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Herbaceous Boost: Replace parsley with fresh cilantro or chives for a vibrant flavor change.
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Smoky Flavor: Introduce some smoked paprika to enhance the depth and warmth of the soup.
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Cheesy Delight: Stir in a handful of shredded cheese, like cheddar or gouda, just before serving for a melty finish.
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Zesty Touch: Squeeze fresh lime juice into the soup just before serving to brighten the flavors and add zest.
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Chunky Texture: Leave some potatoes partially blended or mash a portion of them for a creamier texture.
Explore these variations and let your culinary creativity shine!
Storage Tips for Spanish Potato Soup with Chorizo
Room Temperature: Cool the soup for no more than 2 hours before storing, as bacteria can grow rapidly at room temperature.
Fridge: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if needed.
Freezer: Freeze in portions for up to 3 months. Use freezer-safe containers or bags, removing as much air as possible to prevent freezer burn.
Reheating: When ready to enjoy, thaw overnight in the fridge, then heat until piping hot. Stir well to recombine the flavors of your Spanish Potato Soup with Chorizo.
Expert Tips for Spanish Potato Soup with Chorizo
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Choose Your Chorizo: Opt for Spanish chorizo for authentic flavor. Spicy or mild, it sets the tone of your soup—make sure to taste as you go!
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Prep Ahead: Before cooking, chop all your ingredients. This ensures a smooth cooking process, preventing those frantic last-minute dashes to the cutting board.
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Mind the Potatoes: Use waxy potatoes, as they hold their shape and absorb flavors beautifully. Avoid starchy varieties, which can make the soup too mushy.
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Adjust Thickness: If you prefer a thicker soup, let it simmer longer uncovered. For a thinner consistency, simply add extra chicken broth until you reach your desired texture.
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Taste as You Go: Remember to taste your soup before serving! Adjust the seasoning to your liking, and don’t be shy with the salt and pepper.
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Garnish for Flair: Finish with a sprinkle of fresh parsley before serving your Spanish Potato Soup with Chorizo. It adds a vibrant touch and fresh flavor that brightens the dish!
What to Serve with Spanish Potato Soup with Chorizo?
There’s nothing quite like a steaming bowl of soup to bring warmth and comfort to a meal, especially when paired with delightful accompaniments.
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Crusty Bread: A perfect partner for scooping up the rich and hearty soup, providing a satisfying crunch in every bite.
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Garlic Toast: The buttery, garlicky goodness of toasted bread enhances the flavors of the soup, making each sip even more delectable.
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Simple Green Salad: A light salad with fresh greens and a tangy vinaigrette balances the richness of the soup, adding freshness and color to your meal.
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Saffron Rice: This aromatic side dish brings an exotic flair that complements the bold flavors of chorizo, offering a satisfying texture contrast.
Pair this lovely soup with a glass of chilled white wine. A crisp Sauvignon Blanc highlights the spicy notes, enhancing the entire experience.
No meal is complete without a sweet note, so consider a slice of Churros with Chocolate Sauce. The sweet, crunchy treat serves as a delightful finish that perfectly echoes the Spanish theme.
Spanish Potato Soup with Chorizo Recipe FAQs
How do I choose the right chorizo?
Absolutely! For an authentic flavor in your Spanish Potato Soup with Chorizo, opt for high-quality Spanish chorizo. You can select between spicy or mild varieties based on your heat preference. Look for chorizo that has a rich red color and is well-seasoned. If you’re unsure, feel free to ask your local butcher or specialty shop for recommendations.
How should I store leftovers?
Very! Once your soup cools down, store it in an airtight container in the fridge for up to 3 days. If you want to keep it longer, consider freezing portions in freezer-safe bags or containers. Always remember to cool it completely and label your containers with the date for easy tracking!
Can I freeze Spanish Potato Soup with Chorizo?
Absolutely! To freeze, let the soup cool first, then pour it into freezer-safe bags or containers, removing as much air as possible. This prevents freezer burn and keeps the flavors intact. The soup can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw in the fridge overnight and reheat on the stovetop, adding a splash of broth for freshness.
What if my soup turns out too thick?
No worries at all! If your soup is thicker than you’d like, simply stir in some additional chicken broth or water while reheating. Do it gradually until you reach your desired consistency. You can also add a splash of heavy cream for creaminess, which enhances the flavor while adjusting the thickness.
Is this soup safe for people with dietary restrictions?
Great question! This Spanish Potato Soup with Chorizo may not be suitable for individuals with certain dietary restrictions, especially those allergic to gluten or looking to avoid pork. To make it gluten-free, simply swap the flour for a gluten-free thickening agent like cornstarch or a gluten-free flour blend. For a vegetarian option, substitute the chorizo with plant-based sausage and vegetable broth. Always check ingredient labels when making substitutions.
Spanish Potato Soup with Chorizo: A Cozy Flavor Explosion
Ingredients
Equipment
Method
- Prep your ingredients: Start by peeling and cutting the potatoes into bite-sized pieces. Deseed and chop the green bell pepper, peel and chop the carrot, finely chop the onion, and mince the garlic cloves.
- Cook the chorizo: Heat 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 vegetables: Toss in the bell pepper and cook for 2 minutes. Then add the onion and garlic, stirring for an additional 2 minutes until they soften.
- Season it up: Stir in the carrot, salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Cook for another 2 minutes.
- Incorporate tomato and flour: Add the double concentrated tomato paste, stirring until well combined. Then sprinkle in the flour and stir until completely incorporated.
- Bring in the potatoes: Toss in the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until potatoes are tender.
- Finish with cream and parsley: Stir in the heavy cream and chopped parsley. Cook for another 3 minutes, then serve hot.