Spanish Potato Soup with Chorizo Recipe

Spanish Potato Soup with Chorizo simmers smoky chorizo, tender potatoes, and aromatic veggies in a creamy broth spiced with paprika and cumin for hearty comfort. Ready in 45 minutes, it’s a one-pot Spanish classic perfect with crusty bread.

Why This Recipe Works

• Chorizo releases flavorful oil that infuses the entire soup.
• Potatoes create natural creaminess without heavy dairy.
• Smoked paprika delivers authentic Spanish depth.
• Quick simmer builds layered flavors effortlessly.
• Customizable heat level suits all palates.

Ingredients & Prep

• 8–10 oz Spanish chorizo, sliced or crumbled
• 1 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1½ lbs potatoes, peeled and cubed
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp dried thyme
• 6 cups chicken broth
• ½ cup heavy cream or half-and-half
• Salt, pepper, chopped parsley

Step-by-Step Instructions

1. Heat oil in large pot over medium-high; cook chorizo 3–4 minutes until crispy and oil renders.
2. Add onion, bell pepper; sauté 5 minutes until softened. Stir in garlic, tomato paste, paprika, cumin, and thyme 1 minute until fragrant.
3. Add potatoes and broth; bring to boil, then simmer covered 20–25 minutes until potatoes tender.
4. Stir in cream; simmer 5 minutes. Season with salt and pepper.
5. Garnish with parsley; serve hot.

Flavor Variations

Storage Tips

Refrigerate up to 4 days; reheat gently. Freeze up to 2 months.

FAQs

Too thick?
Add broth during simmer.

Chorizo too spicy?
Use mild variety or less amount.

Vegetarian?
Swap plant-based chorizo and veggie broth.

Conclusion

Spanish Potato Soup with Chorizo offers bold, warming Spanish comfort ideal for cozy dinners.

Spanish Potato Soup with Chorizo Recipe

Print Recipe

A hearty Spanish-style potato soup simmered with smoky chorizo, paprika, garlic, and tender potatoes. Comforting, rustic, and packed with bold flavor perfect for chilly nights.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

• 8 oz Spanish chorizo, sliced
• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp sweet paprika
• 1/4 tsp cayenne pepper (optional)
• 4 cups potatoes, peeled and diced
• 4 cups chicken broth
• 1 bay leaf
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

• 1. Heat olive oil in a large pot over medium heat.
• 2. Add chorizo and cook until lightly crisp and oils release; remove and set aside.
• 3. In the same pot, sauté onion until soft, about 4 minutes.
• 4. Add garlic, smoked paprika, sweet paprika, and cayenne; stir until fragrant.
• 5. Add diced potatoes, chicken broth, and bay leaf.
• 6. Bring to a boil, then reduce heat and simmer 18–22 minutes until potatoes are tender.
• 7. Remove bay leaf and lightly mash some potatoes for thickness.
• 8. Return chorizo to the pot and simmer 5 more minutes.
• 9. Season with salt and pepper.
• 10. Garnish with fresh parsley and serve hot.

Notes

• Use Yukon Gold potatoes for the creamiest texture.
• For a thicker soup, blend a small portion and stir back in.
• Serve with crusty bread or garlic toast.

Nutrition

• Serving Size: 1 bowl
• Calories: 390
• Sugar: 4g
• Sodium: 780mg
• Fat: 26g
• Saturated Fat: 9g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 14g
• Cholesterol: 55mg

Keywords: Spanish potato soup with chorizo, chorizo potato soup, Spanish soup recipe