Spanish Potato Soup with Chorizo

Spanish Potato Soup with Chorizo is a delightful blend of comforting flavors inspired by traditional Spanish cuisine. The bold, smoky taste of chorizo pairs beautifully with tender waxy potatoes and a mix of spices like sweet paprika, cumin, and cayenne. This soup brings together warming flavors, making it a great choice for a hearty meal during chilly days. Fresh bell pepper, onion, carrot, and garlic infuse the soup with savory layers, while a splash of heavy cream adds smoothness to every spoonful.

INGREDIENTS

• Olive oil: 1 tbsp for sautéing chorizo and vegetables
• Spanish chorizo (spicy or mild): 9 oz, sliced
• Green bell pepper: 1, chopped
• Yellow onion: 1, chopped
• Garlic cloves: 4, minced
• Carrot: 1, chopped
• Dried oregano: 1 tsp for herbaceous flavor
• Ground cumin: 1 tsp for earthy depth
• Sweet paprika: 1 tsp, for added color and mild sweetness
• Salt: 1 tsp
• Black pepper: 1 tsp
• Cayenne pepper: 1/4 tsp for a hint of heat
• Tomato paste: 2 tbsp for richness
• Flour: 2 tbsp for thickening
• Waxy potatoes: 1.7 lbs, chopped
• Chicken broth: 6 cups
• Heavy cream: 3/4 cup for creamy texture
• Chopped parsley: 2 tbsp for garnish

INSTRUCTIONS

Step 1:

Peel and chop potatoes, deseed and chop bell pepper, chop carrot, onion, and mince garlic.

Step 2:

Heat oil in a large pot over medium-high heat. Add sliced chorizo and cook for 3 minutes until browned.

Step 3:

Add bell pepper and cook for 2 minutes. Stir in onion, garlic, carrot, oregano, cumin, paprika, salt, black pepper, and cayenne. Cook for 2 minutes.

Step 4:

Stir in tomato paste and flour until combined. Add potatoes and broth. Bring to a boil, cover, and simmer for 15 minutes or until potatoes are tender.

Step 5:

Stir in heavy cream and parsley. Cook for another 3 minutes. Adjust seasoning as needed.

Step 6:

Serve hot, paired with crusty bread.

Serving and Storage Tips

• Serve with crusty bread for dipping.
• Store in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop, adding a splash of broth if needed to thin.

Helpful Notes

• For a milder taste, use mild chorizo.
• Add additional vegetables like celery or zucchini if desired.

Tips from Well-Known Chefs

• Chef Jose advises to toast the spices briefly before adding liquids to deepen their flavors.
• For an extra smoky taste, add a dash of smoked paprika.

Flavorful Spanish Comfort in a Bowl

This soup is the essence of Spanish comfort food, combining chorizo's rich flavor and creamy potato texture. Perfect for cold evenings.

Warming Spices and Creamy Textures

The combination of spices like sweet paprika, cayenne, and the creaminess of heavy cream creates a unique balance, satisfying every bite.

FAQs

Can I make this soup ahead of time?

Yes, it can be made ahead and stored in the refrigerator. Reheat before serving.

What can I substitute for heavy cream?

Use half-and-half or coconut milk for a lighter, dairy-free option.

Is this soup gluten-free?

It is not gluten-free as it contains flour. Substitute with a gluten-free thickener.

Can I freeze the soup?

Yes, but omit the cream before freezing and add it during reheating for the best texture.

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Conclusion

Spanish Potato Soup with Chorizo is a comforting bowl of warmth combining the smoky depth of Spanish chorizo with tender waxy potatoes, simmered with a fragrant mix of spices. This dish brings a taste of Spain to your table with its vibrant ingredients, from sweet paprika and cayenne pepper to aromatic garlic and fresh parsley. Creamy, filling, and rich, the soup strikes a perfect balance of flavors and textures. Serve it hot with a side of crusty bread for a deeply satisfying meal that's perfect for cold weather. The savory, slightly spicy broth and tender chunks of potato make every spoonful a treat, while the chorizo adds a signature bold taste that's simply irresistible.