Description
Spanish Potato Soup with Chorizo is a hearty, creamy one-pot soup featuring tender waxy potatoes, smoky Spanish chorizo, colorful vegetables, and a flavorful broth seasoned with paprika, cumin, and oregano.
Ingredients
Scale
- 1 tbsp olive oil
- 9 ounces Spanish chorizo (spicy or mild, sliced)
- 1 green bell pepper (deseeded and chopped)
- 1 yellow onion (finely chopped)
- 4 garlic cloves (minced)
- 1 carrot (peeled and chopped)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper
- 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
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the sliced Spanish chorizo and cook, stirring occasionally, until lightly browned and its flavorful oils are released.
- Add the chopped green bell pepper, finely chopped yellow onion, minced garlic, and chopped carrot. Cook until the vegetables begin to soften and the onion becomes translucent.
- Stir in the dried oregano, ground cumin, sweet paprika, salt, black pepper, and cayenne pepper. Add the tomato paste and stir until everything is evenly coated.
- Sprinkle the flour over the mixture and stir thoroughly to distribute it evenly.
- Add the prepared waxy potatoes and pour in the chicken broth. Stir gently, bring to a boil, then reduce the heat and simmer until the potatoes are tender.
- Pour in the heavy cream and stir gently until fully incorporated. Allow the soup to heat through without boiling vigorously.
- Stir in the chopped parsley or sprinkle it over the finished soup. Serve warm.
Notes
- Use mild or spicy Spanish chorizo depending on your preferred heat level.
- Waxy potatoes help the soup maintain a chunky texture during simmering.
- If the soup thickens after refrigeration, add a splash of chicken broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1/6
- Calories: 570 kcal
- Sugar: 6 g
- Sodium: 1,250 mg
- Fat: 37 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 85 mg
Keywords: Spanish Potato Soup with Chorizo, Spanish chorizo soup, creamy potato soup, potato and chorizo soup, hearty one-pot soup