Spanish Potato Soup with Chorizo (Print version)
A hearty bowl of tender potatoes, smoky chorizo, and aromatic vegetables simmered in rich stock for ultimate comfort.
# What you'll need:
→ 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
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp fresh parsley, chopped for garnish
# How to make it:
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.
06 - Season with salt and pepper to taste. Ladle the soup into bowls. Top with the reserved chorizo slices and sprinkle with fresh parsley.
# Expert suggestions:
01 -
- The smoked paprika and chorizo create a depth of flavor that tastes like it simmered all day but comes together in under an hour
- Its one of those rare soups that actually tastes better the next day, making it perfect for meal prep or unexpected leftovers
02 -
- Removing half the chorizo early prevents it from becoming rubbery and gives you those perfect crispy garnish pieces that contrast beautifully with the tender soup
- Resist the urge to mash all the potatoes, leaving some chunks whole is what makes each spoonful interesting and satisfying
03 -
- If you want more heat, use hot chorizo or add a pinch of red pepper flakes when sautéing the vegetables
- For a vegetarian version, double the smoked paprika and add a splash of liquid smoke to compensate for missing chorizo depth