Spanish Potato Soup with Chorizo (Print)
Hearty soup with tender potatoes, smoky chorizo, and vegetables in a rich paprika-infused broth.
# Ingredient list:
→ Meats
01 - 7 oz Spanish chorizo sausage, sliced
→ Vegetables
02 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and diced
03 - 1 large onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 large carrot, diced
06 - 1 red bell pepper, diced
07 - 1 stalk celery, diced
→ Liquids
08 - 5 cups chicken or vegetable stock
09 - 2 tbsp olive oil
→ Seasonings
10 - 1 tsp smoked paprika (pimentón)
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp fresh parsley, chopped (for garnish)
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add the chorizo slices and cook for 3–4 minutes until they start to release their oils and slightly crisp. Remove half of the chorizo and set aside for garnish.
02 - Add the onion, garlic, carrot, celery, and red bell pepper to the pot. Sauté for 5–6 minutes until vegetables are softened.
03 - Stir in the smoked paprika, then add the potatoes and bay leaf. Mix well to coat the potatoes in the oils and spices.
04 - Pour in the chicken or vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until potatoes are tender.
05 - Remove the bay leaf. For a creamier texture, lightly mash some of the potatoes in the pot with a spoon. Season with salt and pepper to taste.
06 - Ladle the soup into bowls. Top with the reserved chorizo slices and sprinkle with fresh parsley.
# Expert Tips:
01 -
- The smoky depth from chorizo creates layers of flavor that develop beautifully as the soup simmers
- Its deceptively simple but tastes like something that simmered all day
02 -
- Removing half the chorizo early prevents it from becoming rubbery while still infusing the soup with its essential oils
- Lightly mashing some potatoes transforms the texture from thin broth to satisfyingly creamy without any heavy cream
03 -
- Let the soup rest for 10 minutes off the heat before serving to allow flavors to settle and marry
- Double the batch because this soup reheats beautifully and often tastes better the next day