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Spanish Potato Soup with Chorizo

Warm Up with Spanish Potato Soup with Chorizo Comfort Delight

This Creamy Spanish Potato Soup with Chorizo is the ultimate comfort food, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Spanish
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Cooking medium; substitute with vegetable oil if needed.
  • 1 cup Spanish Chorizo Adds rich, smoky flavor; use mild or spicy, or substitute with smoked bacon.
  • 1 cup Green Bell Pepper Adds sweetness and texture; replace with red bell pepper or omit.
  • 1 cup Yellow Onion Provides savory depth; can be substituted with white onion.
  • 3 cloves Garlic Enhances flavor; fresh cloves are preferred.
  • 1 medium Carrot Adds sweetness and color; feel free to include zucchini.
  • 1 teaspoon Dried Oregano Flavor enhancer; can substitute with an Italian seasoning mix.
  • 1 teaspoon Ground Cumin Brings warm, earthy notes to the dish.
  • 1 teaspoon Sweet Paprika Provides sweetness and color; smoked paprika can be used.
  • 1 teaspoon Salt Essential seasoning; adjust to taste.
  • 1/2 teaspoon Black Pepper Adds mild heat; vary according to your preference.
  • 1/4 teaspoon Cayenne Pepper Use to taste for added spice; it's optional!
  • 2 tablespoons Double Concentrated Tomato Paste Provides umami flavor; can be omitted.
  • 2 tablespoons Flour Thickener for the soup; substitute with cornstarch for gluten-free.
  • 4 medium Waxy Potatoes The main body of the soup; starchy potatoes can be used.
  • 4 cups Chicken Broth Base flavor that enhances the soup's richness.
  • 1 cup Heavy Cream Adds creaminess and richness; can omit or use half-and-half.
  • 2 tablespoons Chopped Parsley Garnish for freshness and visual appeal.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Prepare all your ingredients: peel and chop the potatoes, green bell pepper, carrot, and onion; mince the garlic.
  2. Heat 2 tablespoons of olive oil in a large pot over medium-high heat, add the sliced chorizo and cook for about 3 minutes until browned.
  3. Stir in the chopped green bell pepper and cook for 2 minutes. Then add minced onion and garlic, cook until onion is translucent.
  4. Add diced carrot and season with salt, black pepper, cumin, oregano, paprika, and optional cayenne pepper. Cook for 2 minutes.
  5. Stir in tomato paste and flour, mix well. Slowly add chopped potatoes and chicken broth, ensuring it’s well combined.
  6. Bring to a boil, then cover and reduce to medium-low heat. Simmer for about 15 minutes or until potatoes are fork-tender.
  7. Stir in heavy cream and chopped parsley, cook for an additional 3 minutes to meld the flavors together.
  8. Serve hot in bowls, garnished with extra parsley if desired, and enjoy with crusty bread.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 900IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

This soup freezes beautifully for up to 3 months. Reheat gently to preserve the creamy texture.

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