Hearty, smoky, and bursting with bold Mediterranean flavor — this rustic Spanish potato soup with chorizo is the perfect soul-warming dish for any time of year.
🍲 Recipe Description
Spanish Potato Soup with Chorizo is a bold and comforting dish that brings together the rich, spicy depth of Spanish chorizo and the creamy heartiness of potatoes. Infused with paprika, garlic, and smoky undertones, this soup is a taste of rustic Spanish cuisine in every bite.
It’s the kind of soup that warms your bones on a cold day yet remains light enough to enjoy year-round. The key lies in the quality of ingredients—good olive oil, authentic Spanish chorizo, and sweet paprika bring a depth of flavor that’s both simple and satisfying. It’s easy to make, fills your kitchen with incredible aromas, and always gets rave reviews around the table.
🧾 Ingredients (measured in grams for precision)
- Olive oil – 30g
- Spanish chorizo (sliced into half moons) – 200g
- Yellow onion (diced) – 120g
- Garlic cloves (minced) – 10g
- Carrots (peeled and diced) – 100g
- Celery (diced) – 60g
- Potatoes (Yukon Gold or Russet, peeled and diced) – 600g
- Sweet smoked paprika – 5g
- Tomato paste – 30g
- Chicken broth (or vegetable broth) – 1 liter
- Bay leaf – 1
- Salt – 5g (or to taste)
- Black pepper – 2g
- Fresh parsley (chopped, for garnish) – 10g
- Optional: red pepper flakes – 1g (for extra heat)
👨🍳 Instructions
Step 1: Sauté the Chorizo
- In a large pot, heat olive oil over medium heat.
- Add the sliced chorizo and sauté until browned and slightly crispy, about 5 minutes. Remove with a slotted spoon and set aside.
Step 2: Build the Flavor Base
- In the same pot with the chorizo oil, add the onion, carrots, and celery. Cook for 6–8 minutes until softened.
- Add the minced garlic and cook for another 1–2 minutes until fragrant.
Step 3: Season and Simmer
- Stir in the tomato paste and paprika, cooking for 1–2 minutes to deepen the flavor.
- Add the potatoes and stir to coat in the spices.
- Pour in the chicken broth and toss in the bay leaf. Bring to a boil, then reduce to a simmer.
Step 4: Cook Until Tender
- Let the soup simmer for 20–25 minutes or until the potatoes are fork-tender.
- Return the cooked chorizo to the pot and stir. Simmer for another 5 minutes to let the flavors meld.
Step 5: Season and Serve
- Remove the bay leaf, season with salt and pepper to taste.
- Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or grilled cheese on the side.
🍽️ Nutrition Facts (per serving, based on 6 servings)
- Calories: 310 kcal
- Protein: 12g
- Carbohydrates: 28g
- Sugars: 4g
- Fat: 18g
- Fiber: 4g
- Sodium: 860mg
Note: Nutritional values can vary based on the type of chorizo and broth used.
💡 Tips & Tricks
- Use Spanish chorizo, not Mexican — Spanish chorizo is cured and seasoned with smoked paprika, offering that distinct flavor.
- Make it heartier by adding chickpeas or white beans for extra protein and fiber.
- Control the spice by adjusting the amount of paprika and omitting red pepper flakes if you prefer a milder soup.
- Use a blender for variety: Blend half the soup for a creamy-chunky texture that feels indulgent and comforting.
- Garnish creatively: Try a swirl of sour cream or crème fraîche, or sprinkle on crispy croutons for added crunch.
🌟 From the Chef – A Personal Note
What I love most about this Spanish Potato Soup with Chorizo is its honest simplicity. It doesn’t take a long list of ingredients to make something deeply flavorful and memorable. The chorizo brings all the warmth and smokiness, while the potatoes absorb every note like a sponge. Every spoonful reminds me of rustic European kitchens where food is made with heart, not fuss.
Whether you’re serving this as a weeknight dinner or part of a cozy gathering, it’s a sure crowd-pleaser. And it only gets better the next day, making it perfect for meal prep or leftovers.
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