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Spanish Potato Soup with Chorizo Recipe

Spanish Potato Soup with Chorizo Recipe
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★★★★★

4.8 from 27 reviews

This hearty Spanish Potato Soup with Chorizo is a flavorful and comforting dish featuring tender waxy potatoes simmered with spicy Spanish chorizo, bell pepper, and aromatic spices. Creamy and rich, this soup is perfect for a cozy meal and pairs wonderfully with crusty bread.

Ingredients

Scale

Meat and Oil

  • 1 tbsp olive oil
  • 9 ounces Spanish chorizo (spicy or mild, sliced)

Vegetables and Aromatics

  • 1 green bell pepper (deseeded and chopped)
  • 1 yellow onion (finely chopped)
  • 4 garlic cloves (minced)
  • 1 carrot (peeled and chopped)

Spices and Seasonings

  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper

Other Ingredients

  • 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

Instructions

  1. Preparation: Peel and cut the potatoes into bite-sized pieces. Deseed and chop the green bell pepper. Peel and chop the carrot. Finely chop the yellow onion and mince the garlic cloves. Chop the parsley. Remove the casing from the chorizo if necessary, cut it lengthwise in half, and slice.
  2. Sautéing the Ingredients: Heat the olive oil in a large pot over medium-high heat. Add the sliced chorizo and cook for about 3 minutes until it begins to brown and release its flavorful oils. Next, add the chopped bell pepper and cook for 2 minutes, followed by the onion and garlic, cooking for an additional 2 minutes until fragrant and softened.
  3. Adding Vegetables and Spices: Stir in the chopped carrot along with salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper. Cook everything together for another 2 minutes allowing the spices to bloom and coat the vegetables.
  4. Incorporating Tomato Paste and Flour: Add the double concentrated tomato paste to the pot and stir until well combined. Then sprinkle in the flour and stir continuously to fully incorporate it, which will help thicken the soup later.
  5. Simmering the Soup: Add the peeled and cut potatoes to the pot, then pour in the chicken broth. Bring the mixture to a boil, cover the pot, reduce the heat to medium-low, and let it simmer for about 15 minutes or until the potatoes are tender when pierced with a fork.
  6. Finishing Touches and Serving: Once the potatoes are tender, stir in the heavy cream and chopped parsley. Cook for an additional 3 minutes to heat through. Taste the soup and adjust salt if needed. Serve hot with crusty bread on the side for a complete meal. Enjoy!

Notes

  • You can adjust the spiciness by selecting mild or spicy chorizo or by reducing the cayenne pepper.
  • For a thicker soup, use more flour or reduce the amount of broth slightly.
  • If you prefer a smoother texture, partially mash some of the cooked potatoes in the soup.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • For a vegetarian version, substitute chorizo with smoked paprika and use vegetable broth instead of chicken broth; omit the cream or replace it with a plant-based alternative.

Nutrition

Keywords: Spanish potato soup, chorizo soup, creamy potato soup, spicy potato soup, comforting soup recipe

Find it online: https://kitchenbyrita.com/spanish-potato-soup-with-chorizo-recipe/