Go Back
–+ servings
Spanish Potato Soup with Chorizo

Comforting Spanish Potato Soup with Chorizo for Cozy Evenings

This Spanish Potato Soup with Chorizo is a comforting blend of smoky chorizo, creamy potatoes, and vibrant vegetables, perfect for cozy evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with canola or vegetable oil if necessary.
  • 8 ounces Spanish Chorizo Opt for spicy or mild according to your preference.
  • 1 medium Yellow Onion Finely chopped.
  • 3 cloves Garlic Minced.
  • 1 medium Green Bell Pepper Substitute with red bell pepper if desired.
  • 1 medium Carrot Can substitute with celery.
  • 2 pounds Waxy Potatoes Cut into bite-sized pieces.
For Seasoning
  • 1 teaspoon Ground Cumin Can be substituted with ground coriander.
  • 1 teaspoon Dried Oregano Italian seasoning can work in a pinch.
  • 1 teaspoon Sweet Paprika Smoked paprika intensifies the taste.
  • 1/4 teaspoon Cayenne Pepper Adjust to taste.
For Thickening
  • 2 tablespoons Double Concentrated Tomato Paste Regular tomato paste can be used.
  • 2 tablespoons Flour Swap with cornstarch for a gluten-free option.
For the Broth
  • 4 cups Chicken Broth Vegetable broth can be used for a vegetarian option.
For a Creamy Finish
  • 1/2 cup Heavy Cream Can be omitted for a lighter soup.
For Garnish
  • 1/4 cup Chopped Parsley Cilantro can be a substitute.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. Prep your ingredients by peeling and cutting the waxy potatoes into bite-sized pieces. Finely chop the yellow onion, green bell pepper, and carrot, and mince the garlic. Set chopped parsley aside for garnish.
  2. In a large pot, heat olive oil over medium-high heat. Add sliced Spanish chorizo and cook for about 3 minutes until browned.
  3. Add the chopped green bell pepper and sauté for 2 minutes, then add chopped onion and minced garlic. Continue cooking for 2 minutes.
  4. Stir in chopped carrot, salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper. Cook for 2 minutes.
  5. Add double concentrated tomato paste and flour. Mix thoroughly to create a thicker base for the soup.
  6. Add diced waxy potatoes and chicken broth. Bring to a gentle boil, then reduce heat and simmer for about 15 minutes until potatoes are tender.
  7. Stir in heavy cream and chopped parsley. Simmer for an additional 3 minutes, taste and adjust seasoning, then serve.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 29gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This recipe allows for gluten-free options. Perfect for meal prep and can be stored in the fridge for up to 3 days or frozen for 3 months.

Tried this recipe?

Let us know how it was!