Spanish Potato Soup with Chorizo

Spanish Potato Soup with Chorizo is a hearty, comforting soup built around tender waxy potatoes, smoky Spanish chorizo, and a richly seasoned tomato-and-paprika base. The chorizo brings plenty of savory flavor to the pot, while onion, garlic, bell pepper, carrot, oregano, cumin, paprika, and a touch of cayenne give the broth a warm Spanish-inspired character.

A little heavy cream is added toward the end to make the soup smooth and satisfying without taking away from the bold flavor of the chorizo and spices. Finished with fresh parsley, this is the kind of one-pot meal that works especially well for a cozy dinner when you want something filling and flavorful.

Why You’ll Love This Recipe

• Hearty and filling: Waxy potatoes make this soup substantial enough to serve as a main meal.
• Full of savory flavor: Spanish chorizo, tomato paste, paprika, cumin, garlic, and oregano create a deeply seasoned base.
• Creamy without being overly heavy: Heavy cream rounds out the broth while allowing the chorizo and spices to remain prominent.
• One-pot friendly: The soup comes together in a single pot, making preparation and cleanup straightforward.
• Easy to adjust: Spicy or mild Spanish chorizo can be used depending on the level of heat you prefer.

Preparation and Tools

You’ll need a large heavy-bottomed pot or Dutch oven for cooking the soup. A wooden spoon or sturdy spatula is useful for stirring the vegetables, tomato paste, and flour as they cook.

Prepare the vegetables before you begin. Deseed and chop the green bell pepper, finely chop the onion, mince the garlic, and peel and chop the carrot. Peel the potatoes and cut them into evenly sized bite-sized pieces so they cook at a similar rate.

Slice the Spanish chorizo before starting as well. Having everything ready makes it easier to move smoothly from browning the chorizo to building the soup base.

Preparation Tips

Choose the right potatoes

Waxy potatoes are particularly well suited to this soup because they hold their shape during simmering. Cut them into similar-sized pieces so you get tender potatoes throughout the pot rather than a mixture of undercooked and overcooked pieces.

Use spicy or mild chorizo

The recipe works with either spicy or mild Spanish chorizo. If you use spicy chorizo, remember that the soup also contains cayenne pepper, so the finished dish will have noticeably more heat. Mild chorizo gives you a gentler soup while still providing the characteristic chorizo flavor.

Don’t skip the tomato paste

The double concentrated tomato paste is important for building the savory base. Cooking it briefly with the vegetables and seasonings helps incorporate its concentrated flavor before the broth is added.

Add the flour before the broth

The flour helps give the soup a little more body. Stir it thoroughly into the vegetable and tomato mixture before gradually incorporating the chicken broth. This helps prevent lumps and creates a smoother broth.

Adjust the seasoning carefully

The chorizo already contributes salt and seasoning, so taste the soup after it has simmered before deciding whether it needs any additional seasoning. The recipe calls for salt, black pepper, and cayenne from the beginning, but the final balance can vary depending on the chorizo and chicken broth you use.

Ingredients

The ingredient list is built in layers, with each component contributing something different to the finished soup.

Olive oil and Spanish chorizo form the flavorful foundation. The chorizo adds a rich, savory character and works particularly well with the potatoes.

Green bell pepper, onion, garlic, and carrot provide the aromatic vegetable base. The onion and garlic bring savory depth, while the pepper and carrot add sweetness and balance.

Oregano, cumin, sweet paprika, black pepper, and cayenne pepper provide the main seasoning. Sweet paprika is especially useful here because it complements the chorizo and tomato paste without overwhelming the other flavors.

Double concentrated tomato paste adds concentrated tomato flavor and helps give the soup base its rich color and savory depth.

Flour helps thicken the broth slightly, while waxy potatoes provide the hearty centerpiece of the soup.

Chicken broth brings everything together during the simmering stage, allowing the potatoes to become tender while the flavors meld.

Finally, heavy cream and fresh parsley finish the soup. The cream adds richness and a smooth texture, while parsley provides a fresh contrast to the hearty broth.

How to Make Spanish Potato Soup with Chorizo

1. Brown the chorizo

Heat the olive oil in a large pot over medium heat. Add the sliced Spanish chorizo and cook until it begins to brown and releases some of its flavorful oils.

The goal is to develop color and savory flavor rather than simply warming the sausage. Once browned, the chorizo will provide a flavorful foundation for the vegetables and broth.

2. Cook the vegetables

Add the chopped green bell pepper, finely chopped yellow onion, minced garlic, and chopped carrot to the pot with the chorizo.

Cook the mixture until the vegetables begin to soften, stirring regularly so the garlic does not scorch. As the vegetables cook, they absorb some of the flavorful oil from the chorizo, creating a much more developed base for the soup.

3. Add the seasonings and tomato paste

Stir in the dried oregano, ground cumin, sweet paprika, salt, black pepper, and cayenne pepper.

Add the double concentrated tomato paste and stir everything together thoroughly. Let the mixture cook briefly so the tomato paste and spices become incorporated with the vegetables and chorizo.

At this stage, the pot should smell deeply savory and aromatic, with the paprika and chorizo providing much of the soup’s characteristic flavor.

4. Stir in the flour

Sprinkle the flour over the mixture and stir continuously until it is evenly incorporated.

Make sure there are no visible pockets of dry flour. The flour will combine with the flavorful mixture in the pot and help give the finished soup a little more body.

5. Add the potatoes and chicken broth

Add the peeled, bite-sized waxy potatoes to the pot, then pour in the chicken broth.

Stir well, making sure the potatoes are submerged in the broth and the flour has been fully incorporated. Bring the soup to a simmer.

Once simmering, cook until the potatoes are tender when pierced with a fork. They should be soft enough to eat easily while still holding their shape rather than completely falling apart.

6. Finish with the cream and parsley

Once the potatoes are tender, stir in the heavy cream.

Allow the soup to heat through until the cream is fully incorporated and the broth looks smooth and creamy. Stir in the chopped parsley at the end.

Taste the finished soup and check the seasoning. The chorizo, broth, and seasonings should come together into a rich, savory soup with gentle warmth from the cayenne.

Serve the Spanish Potato Soup with Chorizo hot, with the parsley distributed throughout the creamy broth.

What to Serve With Spanish Potato Soup with Chorizo

Spanish Potato Soup with Chorizo is hearty enough to stand on its own, but a few simple sides can make the meal feel more complete.

Crusty Bread

A loaf of crusty bread is an especially good match for the creamy broth. Serve slices alongside the soup for soaking up the tomato, chorizo, and paprika-infused broth.

Simple Green Salad

A fresh green salad provides a lighter contrast to the richness of the soup. Keep the salad simple so its crisp vegetables do not compete with the bold flavors of the chorizo and spices.

Roasted Vegetables

Roasted vegetables can work well when serving the soup as part of a larger dinner. Choose simply seasoned vegetables so the meal retains a good balance of flavors.

Extra Fresh Parsley

A little additional chopped parsley can be scattered over individual bowls just before serving. Its fresh flavor provides a nice contrast to the creamy soup.

Storage Instructions

Allow leftover soup to cool before transferring it to an airtight container. Refrigerate promptly and keep it chilled until you’re ready to reheat it.

The soup can be refrigerated for up to 3–4 days. Because it contains heavy cream and potatoes, the texture may change slightly after chilling, but gentle reheating should bring it back together.

To reheat, place the desired amount in a saucepan and warm it gently over medium-low heat, stirring occasionally. Avoid aggressively boiling the soup, as the creamy broth can become less smooth. If the soup has thickened considerably in the refrigerator, a small amount of broth can be added while reheating to loosen the consistency.

For make-ahead preparation, the soup can be cooked in advance and refrigerated, then gently reheated before serving. The flavors can become even more blended as the soup rests.

Freezing is less ideal because the heavy cream and potatoes can change texture after thawing. If you do freeze leftovers, expect the soup to require gentle stirring and possibly some adjustment to its consistency when reheated.

Estimated Nutrition

Nutrition will vary depending on the specific Spanish chorizo, chicken broth, heavy cream, and portion size used. As an estimate, one serving contains approximately 520 calories.

This is an estimate rather than verified nutritional analysis.

Frequently Asked Questions

Can I use spicy Spanish chorizo?

Yes. The recipe allows either spicy or mild Spanish chorizo. Spicy chorizo will give the soup additional heat and a stronger peppery character. Since the recipe also includes cayenne pepper, you can expect a noticeably spicier result when using spicy chorizo.

What type of potatoes should I use?

The recipe specifically calls for waxy potatoes. They are a good choice because they hold their shape while simmering. Cut them into bite-sized pieces of roughly similar size so they cook evenly.

Can I make this soup ahead of time?

Yes. The soup can be prepared ahead and refrigerated, then gently reheated when needed. Stir it occasionally while reheating and avoid bringing the creamy soup to a vigorous boil.

Why is flour added to the soup?

The flour helps give the broth more body. It is stirred into the cooked vegetables, chorizo, seasonings, and tomato paste before the chicken broth is added, allowing it to incorporate into the liquid more evenly.

Can I use mild chorizo instead of spicy?

Absolutely. Mild Spanish chorizo is one of the options specified in the recipe. It will provide the characteristic savory chorizo flavor without adding as much heat as a spicy variety.

How do I keep the potatoes from becoming mushy?

Cut the potatoes into evenly sized bite-sized pieces and cook them only until they are tender. Check them toward the end of the simmering time with a fork. Once they are easily pierced but still hold their shape, the soup is ready for the cream and parsley.

Conclusion

Spanish Potato Soup with Chorizo brings together tender potatoes, savory chorizo, aromatic vegetables, warming spices, tomato paste, and a creamy broth in one satisfying pot. The combination is especially suited to a cozy dinner, with plenty of flavor coming from simple, familiar ingredients.

Serve it hot with crusty bread or a fresh salad, and finish each bowl with a little extra parsley for a fresh touch.

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