Go Back
–+ servings
Spanish Potato Soup with Chorizo

Irresistible Spanish Potato Soup with Chorizo for Cozy Nights

A comforting Spanish Potato Soup with Chorizo, perfect for cozy evenings with creamy potatoes, spicy chorizo, and colorful veggies.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Spanish
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with any neutral oil if needed.
  • 200 grams Spanish Chorizo Use either mild or spicy; substitute with smoked bacon if desired.
  • 1 Yellow Onion Substitution: White onion may work but will alter flavor slightly.
  • 4 cloves Garlic Use 6 cloves if desired for stronger garlic taste.
  • 1 cup Bell Pepper Can replace green with red or add more carrots.
  • 1 Carrot Additional vegetables like zucchini or spinach can be added.
  • 500 grams Waxy Potatoes Substitution: Russets may become creamier but monitor closely.
For Seasoning
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Sweet Paprika Substitution: Smoked paprika can be used.
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne Pepper
  • Salt to taste
  • 1 tablespoon Tomato Paste Double-concentrated for intense flavor.
For Thickening & Enriching
  • 2 tablespoons Flour Substitution: Cornstarch can be used for gluten-free needs.
  • 4 cups Chicken Broth Can replace with vegetable broth for a vegetarian option.
  • 1 cup Heavy Cream Omit for a lighter soup or use plant-based cream.
For The Finishing Touch
  • 2 tablespoons Parsley Can be replaced with chives or omitted.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Prepare your ingredients by chopping the potatoes, onion, bell pepper, and carrot. Mince the garlic.
  2. Heat olive oil in a large pot over medium-high heat. Add chorizo and cook for 3 minutes.
  3. Add the bell pepper and stir, cooking for an additional 2 minutes.
  4. Incorporate onion and garlic; cook until the onion is translucent, about 2 minutes.
  5. Mix in the carrot and spices, sautéing for another 2 minutes.
  6. Combine tomato paste and flour, stirring for 1-2 minutes.
  7. Add potatoes and broth; bring to a boil and then simmer for 15 minutes.
  8. Stir in cream and parsley; cook for an additional 3 minutes.
  9. Taste and adjust seasoning; serve hot with bread.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 1500IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

For a vegetarian option, omit the chorizo and use extra smoked paprika.

Tried this recipe?

Let us know how it was!