Description
Spanish Potato Soup with Chorizo is a hearty, creamy soup made with tender waxy potatoes, smoky Spanish chorizo, bell pepper, carrots, and warming spices. Chicken broth, tomato paste, and heavy cream create a rich, savory base that makes this comforting one-pot meal perfect for lunch or dinner.
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 pot or Dutch oven over medium heat. Add the sliced Spanish chorizo and cook, stirring occasionally, until it begins to brown and release its flavorful oils.
- Add the chopped green bell pepper, finely chopped yellow onion, minced garlic, and chopped carrot. Cook, stirring regularly, until the onion begins to soften and the vegetables become fragrant.
- Stir in the dried oregano, ground cumin, sweet paprika, salt, black pepper, and cayenne pepper. Add the double concentrated tomato paste and stir until the vegetables and chorizo are evenly coated.
- Sprinkle the flour over the mixture and stir thoroughly until incorporated and no dry patches remain.
- Gradually pour in the chicken broth while stirring to help prevent lumps. Add the prepared potatoes and stir to distribute them throughout the liquid.
- Bring the soup to a gentle simmer. Cook until the potatoes are fork-tender, stirring occasionally and checking that the thickened broth does not stick to the bottom of the pot.
- Reduce the heat and stir in the heavy cream once the potatoes are tender. Warm gently without allowing the soup to boil vigorously.
- Stir in the chopped parsley. Taste and adjust the seasoning if necessary, then serve hot.
Notes
- Choose mild or spicy Spanish chorizo according to your preferred heat level.
- Cut the potatoes into similar-sized pieces so they cook evenly and retain their shape.
- Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently, adding a little chicken broth if the soup has thickened.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: Approximately 1/6 of the prepared soup
- Calories: 590 kcal
- Sugar: 5 g
- Sodium: 1,250 mg
- Fat: 39 g
- Saturated Fat: 15 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 90 mg
Keywords: Spanish Potato Soup with Chorizo, Spanish chorizo soup, creamy potato soup, potato soup recipe, chorizo and potato soup, hearty soup recipe