After a long day, there’s nothing quite like the embrace of a cozy bowl of soup to soothe the soul. Picture this: the rich aroma of smoky chorizo sizzling in olive oil mingling with the sweet scent of sautéed onions and bell peppers. This Creamy Spanish Potato Soup with Chorizo is a true comfort dish, effortlessly bringing warmth and satisfaction with every spoonful.
I discovered this recipe during a chilly evening when meal inspiration felt miles away, and since then, it has become my go-to for quick weeknight dinners. Not only is it creamy and hearty, but it also boasts a wonderful versatility—perfect for adapting to vegetarian needs or swapping out ingredients based on what you have in your pantry. Imagine gathering your loved ones around the table, sharing hearty bowls of this flavorful soup while the world outside fades away.
Let’s dive into this delightful recipe that seamlessly merges ease and flavor, making it a surefire hit for any meal!
Why will you love Spanish Potato Soup with Chorizo?
Comfort Food Bliss: This creamy soup wraps you in warmth, making it the ultimate comfort food for chilly nights.
Quick and Easy: With simple ingredients and straightforward steps, dinner is ready in no time!
Adaptable Recipe: Easily modify for vegetarian preferences or ingredient substitutions, so it fits any dietary need.
Flavor Explosion: The smoky chorizo perfectly complements the tender potatoes, resulting in a rich, satisfying bowl.
Meal Prep Friendly: Make a big batch, freeze, and enjoy this delightful soup whenever you need a quick meal!
Spanish Potato Soup with Chorizo Ingredients
For the Soup
- Olive Oil – Used for cooking the chorizo; can substitute with vegetable oil for a lighter option.
- Spanish Chorizo – Adds a rich, smoky flavor; choose mild or spicy according to your preference.
- Yellow Onion – Provides a natural sweetness when cooked; opt for this variety for the best flavor.
- Garlic – Fresh garlic enhances the overall flavor; use 4-6 cloves for optimal taste.
- Green Bell Pepper – Offers sweetness and crunch; feel free to use red or yellow peppers as a colorful alternative.
- Carrot – Adds both sweetness and nutrition; increase the quantity for a heartier soup.
- Dried Oregano – Balances flavors with an earthy note; Italian seasoning can serve as a substitute.
- Ground Cumin – Introduces warmth and depth; essential for achieving that authentic Spanish flavor.
- Sweet Paprika – Enhances flavor and color; smoked paprika can take it to the next level of smokiness.
- Salt and Black Pepper – Key for seasoning; adjust to your taste preferences.
- Cayenne Pepper – Adds a hint of heat; feel free to omit it if you prefer a milder soup.
- Double Concentrated Tomato Paste – Boosts the umami flavor in the soup; a little goes a long way!
- Flour – Thickens the soup for a creamy texture; cornstarch can be a gluten-free alternative.
- Waxy Potatoes – Hold their shape well during cooking, ensuring a perfect texture; Yukon Gold is a great substitute if needed.
- Chicken Broth – Forms the soup’s base; homemade enhances flavor, while store-bought is perfectly acceptable.
- Heavy Cream – Adds richness and creaminess; can be omitted for a lighter option or replaced with a dairy alternative.
- Fresh Parsley – A splash of freshness and color to the finished dish; cilantro can work in its place too.
Now that we have all the delightful ingredients gathered, let’s move on to crafting this sensational Spanish Potato Soup with Chorizo that everyone will love!
How to Make Spanish Potato Soup with Chorizo
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Prepare the ingredients: Start by peeling and dicing the potatoes into bite-sized pieces, then chop the vegetables and mince the garlic. Having everything prepped will make the cooking process smooth and enjoyable!
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Heat the pot: In a large pot, warm up the olive oil over medium-high heat until shimmering. This will create the perfect base for your soup.
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Brown the chorizo: Add the sliced chorizo to the pot and cook for about 3 minutes, stirring occasionally until it’s slightly crispy and releasing its delicious smoky aroma.
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Add bell pepper: Stir in the chopped green bell pepper and cook for an additional 2 minutes, allowing it to soften and meld with the chorizo’s flavors.
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Mix in onion and garlic: Add the diced onion and minced garlic next. Cook them until fragrant, about 2 minutes, letting their savory scents fill your kitchen.
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Introduce the carrots and spices: Incorporate the diced carrot along with salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper. Cook for another 2 minutes to blend those flavors beautifully.
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Add tomato paste and flour: Stir in the double concentrated tomato paste and flour until everything is well combined and the mixture looks cohesive.
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Combine potatoes and broth: Toss in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until the potatoes are tender but firm.
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Finish with cream and parsley: Finally, stir in the heavy cream and fresh parsley, cooking for another 3 minutes. Check the seasoning and adjust it to your taste before serving. Enjoy this comforting soup hot with some crusty bread!
Optional: Garnish with extra parsley or a sprinkle of smoked paprika for a beautiful presentation.
Exact quantities are listed in the recipe card below.
Expert Tips for Spanish Potato Soup with Chorizo
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Chorizo Cooking: Ensure the chorizo is browned well to release its rich flavor into the soup. Don’t rush this step!
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Potato Texture: Be mindful not to overcook the potatoes; they should be tender yet firm to maintain that satisfying bite.
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Creaminess Adjustment: For a lighter version, feel free to omit the heavy cream or replace it with a dairy alternative while maintaining the creamy texture of your Spanish Potato Soup with Chorizo.
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Meal Prep Savvy: This soup freezes beautifully—make a big batch and store individual portions for quick, comforting meals on busy nights.
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Vegetarian Alternative: If opting for a vegetarian soup, simply skip the chorizo and add more vegetables or 1 tsp of smoked paprika to infuse the smoky flavor.
Spanish Potato Soup with Chorizo Variations
Feel free to customize this comforting soup to suit your tastes and pantry staples!
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Vegetarian Option: Omit the chorizo and add 1 tsp of smoked paprika for that signature smoky flavor. It’s a perfect way to transform this soup while keeping it deliciously satisfying.
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Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes to bring the heat up a notch. This will add an exciting burst of flavor that balances beautifully with the creaminess of the soup.
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Creamy Dream: Swap heavy cream for coconut milk for a dairy-free alternative that still delivers a rich and creamy texture. Plus, it adds a subtle sweetness that complements the spices perfectly.
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Herb Infusion: Experiment with fresh herbs like thyme or rosemary instead of parsley for a delightful twist of flavor. These herbs can elevate the soup to new aromatic heights, making each spoonful even more enchanting.
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Extra Veggies: Toss in chopped kale or zucchini for added nutrition and texture. These vibrant additions not only enhance the soup’s color but also boost its health benefits.
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Cheesy Delight: Stir in a handful of shredded cheese (like Manchego or cheddar) just before serving for an extra layer of creaminess and flavor. Melting cheese will create a delightful richness that everyone will love!
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Unique Texture: Use pureed beans or lentils to create a thicker, heartier soup. This adds a nutritious element and gives a different mouthfeel that’s really comforting.
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Broth Swap: Replace chicken broth with homemade vegetable broth for a lighter option that remains flavorful. This simple change can cater to vegetarian preferences without sacrificing taste.
What to Serve with Spanish Potato Soup with Chorizo?
Elevate your comforting bowl of soup with these delightful pairing ideas that promise to create a warming meal experience.
- Crusty Bread: Perfect for dipping, its crunchy exterior and soft interior soak up the rich flavors of the soup beautifully.
- Simple Green Salad: A fresh mix of greens with a light vinaigrette adds a bright contrast, balancing the creamy texture of the soup.
- Garlic Toast: Crispy, garlicky goodness complements the rich flavors and adds a satisfying crunch that enhances each spoonful.
- Roasted Vegetables: Seasoned root vegetables bring a comforting warmth and slight sweetness that perfectly harmonizes with the smoky chorizo.
- Cheesy Quesadillas: Melty cheese and tortillas create a delicious side that kids and adults alike will adore, bringing extra heartiness to your meal.
- Spanish Red Wine: A glass of Tempranillo or Garnacha enhances the smoky flavors while their bold character perfectly pairs with the savory soup.
- Churros with Chocolate Sauce: For dessert, these sweet, fried delights offer a delightful finish, and the chocolate adds a luxurious touch to your meal.
- Spicy Sausage Rolls: These flaky pastries with an extra kick complete your dinner experience with their bold flavors that echo the soup’s essence.
How to Store and Freeze Spanish Potato Soup with Chorizo
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Fridge: Store any leftover Spanish Potato Soup with Chorizo in an airtight container for up to 3 days. This ensures optimal freshness and flavor.
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Freezer: For longer storage, freeze the soup in individual portions using freezer-safe containers or bags. It can last up to 3 months without losing its deliciousness.
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Reheating: Thaw the soup in the fridge overnight before reheating on the stove over medium heat. Stir occasionally until heated through, and add a splash of broth or cream if it thickens too much.
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Avoiding Separation: If freezing with heavy cream, the soup may separate upon reheating. For best results, consider adding cream during the reheating process instead of freezing it.
Make Ahead Options
Spanish Potato Soup with Chorizo is a fantastic option for busy home cooks looking to save time during the week! You can prepare the entire soup base up to 3 days in advance. Simply follow the initial cooking steps, remove the soup from heat and let it cool before storing it in an airtight container in the refrigerator. When you’re ready to serve, gently reheat the soup on the stove and stir in the heavy cream and fresh parsley just before serving to maintain that creamy texture. This method ensures you’ll have a delicious, warming meal ready in minutes, just as comforting as when you made it fresh!
Spanish Potato Soup with Chorizo Recipe FAQs
How do I choose the right potatoes for the soup?
For this soup, I recommend using waxy potatoes because they hold their shape well during cooking, providing the perfect texture. Varieties like Yukon Gold or new potatoes work wonderfully too!
What’s the best way to store leftover Spanish Potato Soup with Chorizo?
You can store leftover soup in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool to room temperature before sealing to maintain its freshness.
Can I freeze Spanish Potato Soup with Chorizo, and how?
Absolutely! To freeze, let the soup cool completely, then portion it into freezer-safe containers or bags. It can last up to 3 months. When you’re ready to enjoy it, simply thaw in the fridge overnight and reheat on the stove over medium heat.
What should I do if my soup turns out too thick?
If your soup gets too thick, fret not! Just add a splash of chicken broth or cream while reheating. Stir well until you reach your desired consistency for a creamy texture that’s just right.
Is this soup suitable for people with dietary restrictions?
For those with dietary restrictions, this soup can be easily modified. To make it vegetarian, simply omit the chorizo and consider adding extra vegetables or a teaspoon of smoked paprika for depth of flavor.
How do I know if my chorizo is properly cooked?
When cooking chorizo, look for it to brown slightly and release its rich, smoky aroma, which usually takes about 3 minutes. This step is essential to maximize its flavor before adding the other ingredients.
Hearty Spanish Potato Soup with Chorizo for Cozy Nights
Ingredients
Equipment
Method
- Prepare the ingredients: Start by peeling and dicing the potatoes into bite-sized pieces, then chop the vegetables and mince the garlic.
- Heat the pot: In a large pot, warm up the olive oil over medium-high heat until shimmering.
- Brown the chorizo: Add the sliced chorizo to the pot and cook for about 3 minutes, stirring occasionally.
- Add bell pepper: Stir in the chopped green bell pepper and cook for an additional 2 minutes.
- Mix in onion and garlic: Add the diced onion and minced garlic, cooking until fragrant, about 2 minutes.
- Introduce the carrots and spices: Incorporate the diced carrot with salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper, and cook for another 2 minutes.
- Add tomato paste and flour: Stir in the double concentrated tomato paste and flour until well combined.
- Combine potatoes and broth: Toss in the diced potatoes and pour in the chicken broth, bringing to a boil.
- Finish with cream and parsley: Stir in the heavy cream and fresh parsley, cooking for another 3 minutes before serving.