There’s something incredibly comforting about a bowl of warm soup, especially when it’s infused with the smoky flavor of chorizo and the creaminess of perfectly cooked potatoes. I discovered this Spanish Potato Soup with Chorizo during one of those chilly evenings when all I craved was a hearty meal to warm my soul. In just 40 minutes, this hearty dish brings together vibrant ingredients like bell peppers and earthy seasonings like cumin and paprika, creating a symphony of flavors that both nourishes and delights.
Whether you’re in need of a quick weeknight dinner or looking to impress guests with minimal effort, this recipe is your ticket to satisfying comfort food. And don’t worry—if chorizo isn’t your thing, I’ve got variations that can cater to veggie lovers or those preferring a lighter meal. So grab your apron and let’s dive into making a soup that not only warms your belly but also brings a cozy atmosphere to your kitchen!
Why is Spanish Potato Soup with Chorizo a must-try?
Comforting warmth: This hearty soup is perfect for chilly nights, providing that nurturing feel-good factor.
Flavor explosion: The combination of chorizo, spices, and veggies creates a robust, soulful dish that will impress all.
Quick and easy: Taking just 40 minutes, it fits perfectly into busy weeknight schedules, making hearty meals accessible.
Versatile options: Whether you love chorizo or prefer vegetarian adaptations, this recipe accommodates everyone’s tastes beautifully.
Great for meal prep: Cook a big batch and enjoy the deliciousness for days—its flavors only get better with time!
Spanish Potato Soup with Chorizo Ingredients
This cozy recipe is all about hearty flavors!
For the Soup Base
- Olive Oil – Used for sautéing ingredients and enhancing flavor; substitute with vegetable oil for a lighter option.
- Spanish Chorizo – Adds a rich, smoky flavor; use mild or spicy varieties based on your preference.
- Yellow Onion – Provides sweetness as it cooks down; alternatives could be shallots for a different taste.
- Garlic – Essential for depth of flavor; fresh minced garlic is best, using 4-6 cloves for maximum impact.
- Green Bell Pepper – Adds freshness and slight sweetness; swap with red bell pepper for a milder option.
- Carrot – Contributes earthy sweetness; can be substituted with celery or parsnip if desired.
- Dried Oregano – Infuses an aromatic flavor; Italian seasoning can be used in its place.
- Ground Cumin – Provides warmth and complexity; it’s key to the flavor profile, so avoid substituting.
- Sweet Paprika – Enhances color and sweetness; smoked paprika can be used for additional depth.
- Salt and Black Pepper – Essential for seasoning; adjust according to your taste preference.
- Cayenne Pepper – Introduces heat; reduce or omit for a milder Spanish Potato Soup with Chorizo.
- Double Concentrated Tomato Paste – Adds umami richness; ketchup can be a substitute, though flavors will differ.
- Flour – Thickens the soup; cornstarch serves as a gluten-free alternative.
- Waxy Potatoes (e.g., Yukon Gold) – Hold their shape well; avoid starchy potatoes like Russets.
- Chicken Broth – Enhances soup flavor; use homemade broth for best results, or vegetable broth for a vegetarian version.
- Heavy Cream – Gives a rich texture; can be omitted for a lighter soup, or replaced with coconut cream for a dairy-free option.
- Fresh Parsley – Provides a fresh finish to the dish, brightening the soup’s flavors.
This collection of ingredients is designed to create the ultimate bowl of comfort, perfect for those cozy weeknight dinners!
How to Make Spanish Potato Soup with Chorizo
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Prepare Ingredients: Start by peeling and chopping the potatoes into even-sized cubes. Deseed and chop the bell pepper, chop the carrot, finely chop the onion, and mince the garlic. Having everything prepped makes cooking a breeze!
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Heat Oil: In a large pot, drizzle some olive oil and heat it over medium-high heat. Add the chorizo and sauté for about 3 minutes until it’s nicely browned and fragrant. This step adds fantastic flavor to the base of your soup.
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Add Bell Pepper: Toss in the chopped bell pepper into the pot and cook for an additional 2 minutes. You’ll notice its vibrant color starting to soften, enriching your soup with sweetness.
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Sauté Aromatics: Next, add the onion and minced garlic. Sauté for another 2 minutes, or until everything is fragrant and the onion becomes translucent. This creates a wonderful aromatic foundation for your soup.
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Stir in Veggies and Spices: Add the chopped carrot, along with oregano, cumin, paprika, salt, black pepper, and cayenne. Cook for 2 minutes, allowing those flavors to meld together beautifully.
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Incorporate Tomato Paste: Mix in the double concentrated tomato paste, stirring until it’s fully incorporated. Then, sprinkle in the flour and mix well until no lumps remain. This will help thicken your Spanish Potato Soup with Chorizo.
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Add Potatoes and Broth: Now, add the chopped potatoes and pour in the chicken broth. Bring the mixture to a boil, cover the pot, then reduce the heat to medium-low. Let it simmer for about 15 minutes, or until the potatoes are tender.
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Finish with Cream and Parsley: When the potatoes are fork-tender, stir in the heavy cream and chopped parsley. Cook for an additional 3 minutes, and don’t forget to adjust the seasoning to taste.
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Serve: Ladle the soup into bowls and serve hot with crusty bread on the side. It’s the perfect way to enjoy this hearty meal!
Optional: Top with extra parsley for a burst of color and freshness.
Exact quantities are listed in the recipe card below.
Expert Tips for Spanish Potato Soup with Chorizo
- Perfect Timing: Start with prepping your ingredients to ensure everything is ready to go; this makes cooking the Spanish Potato Soup with Chorizo a smooth process.
- Enhance Flavor: For deeper flavor, focus on browning the chorizo well; this creates a rich base that enhances the entire soup.
- Uniform Chops: Keep vegetable pieces similar in size for even cooking; large chunks may result in uneven texture.
- Adjust Creaminess: If you’re watching calories, feel free to omit the heavy cream or reduce the amount for a lighter soup without sacrificing flavor.
- Let It Rest: This soup tastes even better the next day, thanks to the flavors melding together, so consider making a batch in advance!
What to Serve with Spanish Potato Soup with Chorizo?
Nothing warms the heart and soul quite like a delightful bowl of stew paired with side dishes that complement its hearty flavors.
- Crusty Bread: Perfect for dipping, it soaks up every last drop of the delicious soup, enhancing the experience with its chewy texture.
- Simple Green Salad: A fresh mix of greens with a light vinaigrette adds brightness and a crisp contrast to the rich soup, balancing the meal beautifully.
- Roasted Vegetables: These provide a sweet and smoky flavor that harmonizes wonderfully with the chorizo, making each bite more satisfying. You can experiment with seasonal veggies for added variety.
- Garlic Breadsticks: Their soft, buttery texture pairs exceptionally well, allowing for a delightful twist on traditional bread. The garlic adds an aromatic richness that complements the soup splendidly.
- Spanish Rice: A fragrant addition, this rice dish enhances the meal by adding a layer of spice and texture while soaking up the soup’s juices.
- Sangria: For a refreshing drink pairing, this fruity beverage heightens the culinary experience, allowing the flavors of the soup to shine even brighter.
- Churros with Chocolate Sauce: For a sweet finish, this traditional Spanish dessert contrasts the savory meal wonderfully, creating a satisfying end to your dining experience.
Make Ahead Options
Preparing this Spanish Potato Soup with Chorizo ahead of time is a game-changer for busy weeknights! You can chop all the vegetables—potatoes, bell peppers, onions, and carrots—up to 24 hours in advance and store them in an airtight container in the refrigerator to maintain freshness. Additionally, you can pre-cook the chorizo, adding it to your veggie mix, which can be refrigerated for up to 3 days. When you’re ready to serve, simply reheat the mixture in a large pot, add the chicken broth, and follow the final cooking steps as outlined. This ensures your soup will be just as delicious, allowing you to enjoy a hearty meal with minimal effort!
How to Store and Freeze Spanish Potato Soup with Chorizo
Fridge: Keep your soup in an airtight container for up to 3 days. Allow it to cool before sealing to maintain freshness and flavor.
Freezer: You can freeze this hearty Spanish Potato Soup with Chorizo for up to 3 months. Use freezer-safe containers, leaving some space at the top for expansion while freezing.
Reheating: When ready to enjoy, thaw overnight in the fridge. Reheat in a pot over medium heat, stirring occasionally until heated through, or use the microwave until warm.
Avoiding Freezer Burn: If you’re freezing, consider portioning out servings. This way, you can defrost only what you need without compromising the quality of the remaining soup.
Spanish Potato Soup with Chorizo Variations
Feel free to personalize this comforting soup, adding your flair to its already delightful flavors!
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Vegetarian Version: Omit chorizo and replace it with smoked tofu or tempeh for a hearty alternative. Adding a teaspoon of smoked paprika can enhance the flavor beautifully.
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Extra Vegetables: Incorporate diced zucchini, chopped kale, or spinach for added nutrition. These veggies will provide a fresh texture and enrich the soup.
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Spice it Up: Increase cayenne pepper for a spicier kick, or add diced jalapeños for a flavor punch. Adjust according to your heat tolerance to make it your own.
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Creamy Coconut Variant: Swap heavy cream with coconut cream for a dairy-free twist. This will add a subtle sweetness that pairs remarkably with the spices.
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Flavorful Broth: Use bone broth instead of chicken broth for added depth. It enhances the savory notes and makes each spoonful even more satisfying.
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Herb Infusion: Experiment with fresh herbs like thyme or rosemary. Just a few sprigs can elevate the aromatic profile of your soup for a lovely twist.
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Cheesy Delight: Stir in some shredded cheese during the final few minutes of cooking for a rich and creamy finish. Cheddar or Monterey Jack work wonders!
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Thicker Consistency: For a heartier soup, use less broth or add additional potatoes to create a thicker texture, making it feel even more comforting.
Spanish Potato Soup with Chorizo Recipe FAQs
What type of chorizo should I use for Spanish Potato Soup with Chorizo?
You can use either mild or spicy Spanish chorizo, depending on your preference. I often opt for the mild variety to let the other flavors shine through, but if you’re a fan of heat, the spicy version will add an extra kick!
How do I store leftover Spanish Potato Soup with Chorizo?
To store your leftovers, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. Make sure to label it with the date, so you know when to enjoy it!
Can I freeze Spanish Potato Soup with Chorizo?
Absolutely! This soup freezes beautifully. Pour it into freezer-safe containers, leaving a little space at the top for expansion. It can be frozen for up to 3 months. Just know that the texture may change slightly after freezing, but the flavor remains delicious!
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How can I adjust the flavors if the soup turns out too bland?
If your soup lacks flavor, try adding a bit more salt, freshly cracked black pepper, or a pinch of cayenne if you want some warmth. You can also stir in additional seasonings like smoked paprika or a splash of vinegar to brighten it up. Taste as you go, and don’t be afraid to mix it up!
Can I make a gluten-free version of Spanish Potato Soup with Chorizo?
Yes, definitely! To make this soup gluten-free, substitute the all-purpose flour with cornstarch. Mix 1 tablespoon of cornstarch with an equal amount of cold water to create a slurry, and stir it in during the cooking process to thicken the soup.
Is there a vegetarian option for this recipe?
Yes! For a vegetarian version, simply omit the chorizo and replace it with smoked tofu or tempeh. Adding a teaspoon of smoked paprika can mimic the smokiness of chorizo, keeping the comforting essence of the soup intact!
This Spanish Potato Soup with Chorizo is not only versatile but also packed with flavor—perfect for any culinary adventure!
Spanish Potato Soup with Chorizo for Cozy Weeknight Dinners
Ingredients
Equipment
Method
- Start by peeling and chopping the potatoes into even-sized cubes. Deseed and chop the bell pepper, chop the carrot, finely chop the onion, and mince the garlic.
- In a large pot, drizzle some olive oil and heat it over medium-high heat. Add the chorizo and sauté for about 3 minutes until it’s nicely browned.
- Toss in the chopped bell pepper into the pot and cook for an additional 2 minutes.
- Next, add the onion and minced garlic. Sauté for another 2 minutes, or until everything is fragrant.
- Add the chopped carrot, along with oregano, cumin, paprika, salt, black pepper, and cayenne. Cook for 2 minutes.
- Mix in the double concentrated tomato paste, then sprinkle in the flour and mix well until no lumps remain.
- Now, add the chopped potatoes and pour in the chicken broth. Bring the mixture to a boil, cover the pot, and reduce heat to medium-low. Simmer for about 15 minutes.
- When the potatoes are fork-tender, stir in the heavy cream and chopped parsley. Cook for an additional 3 minutes.
- Ladle the soup into bowls and serve hot with crusty bread on the side.