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Spanish Potato Soup with Chorizo

Hearty Spanish Potato Soup with Chorizo - Comfort Awaits

Delight in this comforting Spanish Potato Soup with Chorizo, a warm and hearty blend of creamy potatoes and savory chorizo.
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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
  

Soup Base
  • 2 tablespoons Olive Oil Can be substituted with any neutral oil.
  • 8 ounces Spanish Chorizo Use spicy or mild varieties.
  • 1 medium Yellow Onion No substitutions recommended.
  • 6 cloves Garlic Use fresh cloves for robust aroma.
  • 1 medium Green Bell Pepper Red bell pepper is an alternative.
  • 1 medium Carrot Can be increased or swapped with other root vegetables.
Seasoning
  • 1 teaspoon Ground Cumin Can sprinkle in a pinch of coriander.
  • 1 teaspoon Dried Oregano Easily replaced with thyme or Italian seasoning.
  • 1 teaspoon Sweet Paprika Substitute with smoked paprika for a smoky note.
  • to taste Salt
  • to taste Black Pepper
  • 1/4 teaspoon Cayenne Pepper Modify according to your spice preference.
Thickening
  • 2 tablespoons Flour Can be swapped with cornstarch for a gluten-free option.
  • 2 tablespoons Double Concentrated Tomato Paste Avoid if sensitive to tomatoes.
Main Ingredients
  • 4 cups Waxy Potatoes Yukon gold potatoes work best.
  • 4 cups Chicken Broth May swap with vegetable broth for a vegetarian version.
  • 1/2 cup Heavy Cream Omit for a lighter soup.
Final Touches
  • 1/4 cup Fresh Parsley Cilantro is a lovely alternative.

Equipment

  • large pot

Method
 

Preparation
  1. Chop the green bell pepper and carrot into small pieces, dice the yellow onion, and mince the garlic. Slice the Spanish chorizo into half-moons.
  2. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced chorizo, sautéing for about 3 minutes until golden brown.
  3. Stir in the chopped bell pepper, cooking for another 2 minutes. Add the diced onion and minced garlic, continuing to sauté for another 2 minutes.
  4. Add chopped carrot along with salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper. Stir for about 2 minutes.
  5. Stir in 2 tablespoons of double concentrated tomato paste and 2 tablespoons of flour, mixing thoroughly.
  6. Add the diced waxy potatoes and pour in 4 cups of chicken broth. Stir well and bring to a boil then reduce heat to low.
  7. Simmer for about 15 minutes or until the potatoes are fork-tender.
  8. Stir in ½ cup of heavy cream and ¼ cup of chopped fresh parsley. Cook for an additional 3 minutes on low heat.
  9. Serve hot, preferably with a generous side of crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 50mgCalcium: 50mgIron: 3mg

Notes

For best flavor, use fresh ingredients and consider making this soup a day in advance.

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