Simmering Spanish Potato Soup With Chorizo Recipe

Hearty Spanish potato soup with chorizo beckons comfort-seekers to a culinary adventure that warms both body and soul.

Mediterranean flavors dance through this rustic dish, promising rich, complex tastes.

Robust chorizo infuses deep smoky notes into tender potato chunks.

Fragrant onions and garlic create a sublime aromatic base that hints at deliciousness to come.

Creamy textures blend seamlessly with spicy sausage undertones, making each spoonful a delightful surprise.

Each ingredient tells a story of Spanish countryside traditions and generations of home cooking.

This recipe invites you to savor an authentic experience that transforms simple ingredients into something extraordinary.

Let’s dive into this soul-satisfying soup that will make your kitchen feel like a cozy Spanish home.

Spanish Potato Soup with Chorizo: Standout Features

• Spice Up Your Meal: Unleash a flavor explosion with this bold Spanish potato soup that packs a punch of chorizo and warming spices.
• Quick and Hearty Comfort: Whip up a satisfying one-pot wonder that fills hungry bellies with minimal kitchen effort and maximum taste.
• Customize Your Bowl: Easily adapt the soup's heat level by adjusting cayenne pepper, making it perfect for different spice tolerances in your family or friend group.
• Crowd-Pleasing Potential: Impress dinner guests or create a cozy family meal with this restaurant-quality soup that looks and tastes like a culinary masterpiece.

Ingredients for a Tasty Spanish Potato Chorizo Soup

• Potatoes: Hearty root vegetables that provide the base and texture for this Spanish soup.
• Chorizo: Spicy Spanish sausage that adds rich, smoky flavor to the soup.
• Broth: Liquid base that helps cook the vegetables and creates the soup's foundation.

• Bell Pepper, Carrot, Onion, Garlic: Fresh vegetables that build depth of flavor and provide nutritional complexity to the soup.

• Oregano, Cumin, Paprika, Salt, Black Pepper, Cayenne: Spice blend that gives the soup its distinctive Spanish-inspired taste profile.
• Tomato Paste, Flour: Thickening agents that help create a rich and smooth soup consistency.
• Heavy Cream, Parsley: Final touch ingredients that add creaminess and fresh herbal brightness to the finished dish.

Spanish Potato Chorizo Soup – Cooking Directions

Step 1: Prep Veggies and Spices

Grab your cutting board and knife.

Carefully peel and dice potatoes into bite-sized cubes.

Remove seeds from bell pepper and chop into small pieces.

Finely chop onion and carrot.

Mince garlic cloves.

Gather your spices: oregano, cumin, paprika, salt, black pepper, and cayenne.

Step 2: Sizzle Chorizo

Place a large pot on the stove.

Drizzle olive oil and heat over medium-high flame.

Slice chorizo into thin rounds and drop into the hot oil.

Let chorizo sizzle and brown for about 3 minutes, releasing its rich, smoky flavor.

Step 3: Build Flavor Base

Toss bell pepper into the pot and cook for 2 minutes.

Add chopped onion, minced garlic, and carrots.

Sprinkle in all the prepared spices.

Stir everything together and let the vegetables and spices dance and meld for another 2 minutes.

Step 4: Create Soup Foundation

Dollop tomato paste into the pot.

Dust flour over the mixture and stir until well combined.

Pour in diced potatoes and broth.

Bring the liquid to a rolling boil, then reduce heat.

Cover and let simmer for 15 minutes until potatoes become tender and soft.

Step 5: Enrich and Finish

Pour in heavy cream and freshly chopped parsley.

Stir gently and let the soup simmer for an additional 3 minutes.

Taste and adjust seasonings as you prefer.

Step 6: Serve and Enjoy

Ladle the steaming soup into bowls.

Serve alongside crusty, warm bread for dipping.

Perfect for a cozy meal that warms both body and soul.

Best Tips for Spicy, Hearty Spanish Soup

• Sear chorizo on high heat to develop a deep, caramelized crust that intensifies its smoky taste and adds rich complexity to the soup.
• Adjust cayenne pepper carefully to match your heat preference, starting with a small pinch and tasting as you go for perfect spiciness.
• Cut potatoes into uniform, bite-sized pieces to ensure even cooking and a consistent, creamy soup texture throughout.
• Add heavy cream at the end and avoid boiling to prevent separation, creating a smooth, silky finish that doesn't curdle.
• Choose a crusty, rustic bread to soak up the soup's flavorful broth and add a delightful textural contrast to each spoonful.

Potato Soup Variations with Extra Spanish Flair

• Vegetarian Potato Soup: Replace chorizo with plant-based sausage or smoked tofu, maintaining spicy flavor profile and protein content.
• Gluten-Free Version: Substitute regular flour with cornstarch or almond flour to thicken soup without gluten.
• Low-Dairy Option: Use coconut cream instead of heavy cream and garnish with dairy-free yogurt for creamy texture.
• Spicy Southwest Adaptation: Add roasted green chiles, swap paprika for chipotle powder, and include black beans for extra protein and southwestern flair.

Ways to Serve Chorizo Potato Soup Family Style

• Bread Buddy Blast: Slice crusty bread and toast it golden brown. Rub with garlic and drizzle olive oil for an extra flavor punch that complements the soup's rich chorizo essence.
• Topping Tornado: Sprinkle crispy chorizo bits, fresh chopped parsley, and a dollop of sour cream on top. These toppings add texture and create a beautiful visual contrast.
• Wine Pairing Wonder: Serve with a glass of Spanish red wine like Rioja. The wine's bold flavors will dance perfectly with the soup's spicy and smoky chorizo notes.
• Garnish Garden: Add a small handful of fresh herbs like chives or thyme right before serving. These green accents brighten the soup and provide a fresh herbal kick.

Storage Solutions for Spanish Chorizo Soup Leftovers

• Store soup in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Transfer cooled soup to freezer-safe containers, leaving 1-inch space for expansion. Freeze for 2-3 months. Avoid freezing if cream is already added.
• Pour soup into microwave-safe bowl. Heat in 30-second intervals, stirring between each interval until heated thoroughly. Add splash of broth if soup appears too thick.
• Pour soup into saucepan. Warm over medium-low heat, stirring occasionally. Add additional broth or cream to restore original consistency. Heat until steaming and temperature reaches 165°F.

FAQs

• Is chorizo essential for this soup?

Yes, chorizo provides a signature smoky, spicy flavor that defines this Spanish potato soup and adds rich depth to the overall taste.

• Can I make this soup vegetarian?

You can substitute chorizo with smoked paprika and plant-based sausage to maintain a similar flavor profile while creating a vegetarian version.

• What makes this soup distinctively Spanish?

The combination of chorizo, paprika, cumin, and oregano creates an authentic Spanish flavor profile that sets this soup apart from other potato soups.

• How spicy is this soup?

The soup has a mild to moderate heat level from chorizo and cayenne pepper, which can be adjusted by reducing or increasing the amount of cayenne according to personal preference.

Spanish Potato Soup With Chorizo Recipe

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4.8 from 15 reviews

• Total Time: 38 minutes
• Yield: 6 1x

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Description

Hearty Spanish potato soup with chorizo brings comforting Mediterranean flavors to your kitchen, blending rustic ingredients with bold spices. Creamy potatoes and smoky chorizo create a soul-warming dish that connects culinary traditions and delights hungry diners.

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Ingredients

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Proteins and Meat:

• 9 ounces (255 grams) Spanish chorizo (spicy or mild), sliced

Vegetables:

• 1 green bell pepper, chopped
• 1 yellow onion, chopped
• 4 garlic cloves, minced
• 1 carrot, chopped
• 1.7 pounds (770 grams) waxy potatoes, chopped

Seasonings and Other Ingredients:

• 1 tablespoon olive oil
• 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 tomato paste
• 2 tablespoons flour
• 6 cups chicken broth
• 3/4 cup heavy cream
• 2 tablespoons chopped parsley

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Instructions

1. Carefully peel and chop potatoes, bell peppers, carrots, and onions into uniform pieces while mincing garlic for optimal flavor distribution.
2. Heat oil in a large pot over medium-high temperature, then sauté sliced chorizo until edges turn crisp and golden brown, approximately 3 minutes.
3. Introduce bell peppers to the pot and cook briefly, then incorporate onions, garlic, carrots, and aromatic spices including oregano, cumin, paprika, salt, black pepper, and cayenne, allowing ingredients to release their robust flavors for 2 minutes.
4. Integrate tomato paste and flour, stirring until smooth, then add prepared potatoes and broth. Elevate heat to achieve a rolling boil, then reduce to a gentle simmer, covering the pot and allowing contents to cook for 15 minutes until potatoes become fork-tender.
5. Gently fold in heavy cream and freshly chopped parsley, simmering for an additional 3 minutes to meld flavors and create a luxurious texture. Taste and adjust seasonings as desired.
6. Ladle the steaming soup into serving bowls and accompany with crusty artisan bread for a complete and satisfying meal.

Notes

• Swap chorizo with plant-based sausage for a vegetarian version that maintains smoky flavor profiles.
• Toast spices briefly before adding vegetables to enhance their depth and release aromatic compounds.
• Use waxy potatoes like Yukon Gold for creamier texture and better soup consistency.
• Add extra garnish like crispy chorizo bits or fresh chives for textural contrast and visual appeal.

• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: Spanish

Nutrition

• Serving Size: 6
• Calories: 263 kcal
• Sugar: 3 g
• Sodium: 710 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.1 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 40 mg