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Spanish Potato Soup with Chorizo: Hearty, Smoky & Comforting

There’s something magical about the bold, comforting flavors of Spanish cuisine — and this Spanish Potato Soup with Chorizo is the perfect example. Packed with tender potatoes, smoky Spanish chorizo, and aromatic herbs and spices, this soup delivers a satisfying depth of flavor in every spoonful. Perfect for cold days, meal prepping, or casual dinners with crusty bread on the side, this rustic one-pot soup is both hearty and simple to make. With layers of garlic, paprika, cumin, and a creamy finish, this is the kind of recipe you’ll turn to again and again when you need something warming, bold, and deeply satisfying.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Ingredients Equipment Method Notes

Ingredients
  

🥔 For the Soup:
  • 9 oz Spanish chorizo diced (use spicy or mild)
  • 1 carrot diced
  • 1 green bell pepper diced
  • 1 yellow onion chopped
  • 4 garlic cloves minced
  • 1 ⅔ lbs waxy potatoes peeled and cubed (like Yukon gold)
  • 2 tbsp parsley chopped
  • 6 cups chicken broth
  • 2 tbsp double concentrated tomato paste
  • ¾ cup heavy cream
🧂 Seasoning & Spices:
  • 1 tsp oregano dried
  • 1 tsp paprika sweet
  • 1 tsp black pepper
  • 1 tsp salt adjust to taste
  • ¼ tsp cayenne pepper optional for heat
  • 1 tsp cumin ground
  • 2 tbsp flour to slightly thicken
  • 1 tbsp olive oil

Equipment

  • Large soup pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Measuring cups & spoons
  • Wooden spoon or spatula
  • Ladle

Method
 

🔪 Step 1: Prep the Chorizo and Veggies
  1. Dice the chorizo into bite-sized pieces.
  2. Peel and dice the carrot, green pepper, onion, and garlic.
  3. Peel and cube the potatoes into even chunks for even cooking.
🔥 Step 2: Sauté the Base
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chorizo and sauté until browned and slightly crisp (about 4–5 minutes).
  3. Remove the chorizo and set aside, leaving the rendered oil in the pot.
🥕 Step 3: Build the Flavor
  1. Add the onion, garlic, carrot, and bell pepper to the pot.
  2. Cook for 4–5 minutes until softened and fragrant.
  3. Stir in the flour and cook for 1–2 minutes to form a light roux.
  4. Add tomato paste, paprika, oregano, cumin, cayenne (if using), salt, and pepper.
🥔 Step 4: Simmer the Potatoes
  1. Pour in the chicken broth and stir well.
  2. Add the potatoes and bring to a boil.
  3. Reduce heat to a simmer and cook uncovered for 15–20 minutes until potatoes are tender.
🥣 Step 5: Add the Cream and Chorizo
  1. Stir in the heavy cream and return the browned chorizo to the pot.
  2. Simmer another 5 minutes to allow flavors to meld.
🌿 Step 6: Finish and Serve
  1. Stir in chopped parsley before serving.
  2. Taste and adjust seasoning as needed.
  3. Serve hot with crusty bread or warm pita.

Notes

🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight before reheating.
Reheat: Gently reheat in a saucepan over medium-low heat or microwave in intervals.
🥄 Variations
Vegetarian Version: Replace chorizo with smoked tofu and use vegetable broth.
Extra Creamy: Use an immersion blender to puree half the soup before adding cream.
Spicy Lovers: Add chopped fresh chili or increase cayenne.
Add Greens: Stir in spinach or kale at the end for added nutrition.
Rustic Texture: Leave skins on potatoes and chop everything chunky.
❓ 10 Frequently Asked Questions
What’s the best type of potato for this soup?
Waxy potatoes like Yukon gold or red potatoes hold their shape best.
Can I use cured Spanish chorizo?
Yes, but it's best to slice thin. Fresh chorizo gives more richness when sautéed.
Is this soup spicy?
Mild without cayenne. Adjust the spice level to taste.
Can I make this ahead of time?
Yes! It tastes even better the next day as flavors develop.
What can I serve with this soup?
Crusty baguette, focaccia, or garlic bread pairs perfectly.
How do I make it thicker?
Mash some of the potatoes or increase the flour by 1 tbsp.
Can I add beans?
Sure! Chickpeas or white beans make great additions for extra protein.
What wine goes well with this?
A dry Spanish white wine like Albariño or a Rioja red complements the flavors.
Can I skip the cream?
Yes — for a dairy-free version, just omit or substitute with coconut cream.
Is it freezer-friendly?
Absolutely. Cool completely and freeze in portioned containers.
🏁 Conclusion
This Spanish Potato Soup with Chorizo is rustic, bold, and deeply comforting. Every bite delivers smoky chorizo, velvety potatoes, and warming spices — a bowl of pure soul food that transports you to the heart of Spain. Whether you're making this for a cozy family dinner or meal-prepping a flavorful lunch, this is the kind of dish that brings people back for seconds.
Make it once, and you’ll add this to your regular rotation.