Name: Spanish Potato Soup with Chorizo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: spanish
Ingredients: 1 tbsp olive oil; 9 ounces Spanish chorizo – spicy or mild, sliced; 1 green bell pepper – deseeded and chopped; 1 yellow onion – finely chopped; 4 garlic cloves – minced; 1 carrot – peeled and chopped; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp sweet paprika; 1 tsp salt; 1 tsp black pepper; ¼ tsp cayenne pepper; 2 tbsp double concentrated tomato paste; 2 tbsp flour; 1.7 pounds waxy potatoes – peeled and cut into bite-sized pieces; 6 cups chicken broth; ¾ cup heavy cream; 2 tbsp chopped parsley

Description

This Spanish Potato Soup with Chorizo combines tender waxy potatoes, savory Spanish chorizo, vegetables, tomato paste, warm spices, and heavy cream for a rich and comforting soup with plenty of flavor.

Ingredients

Scale

1 tbsp olive oil
9 ounces Spanish chorizo – spicy or mild, sliced
1 green bell pepper – deseeded and chopped
1 yellow onion – finely chopped
4 garlic cloves – minced
1 carrot – peeled and chopped
1 tsp dried oregano
1 tsp ground cumin
1 tsp sweet paprika
1 tsp salt
1 tsp black pepper
¼ tsp cayenne pepper
2 tbsp double concentrated tomato paste
2 tbsp flour
1.7 pounds waxy potatoes – peeled and cut into bite-sized pieces
6 cups chicken broth
¾ cup heavy cream
2 tbsp chopped parsley

Instructions

Heat the olive oil in a large pot over medium heat. Add the sliced Spanish chorizo and cook until browned and it has released some of its flavorful oils.
Add the chopped green bell pepper, finely chopped yellow onion, minced garlic, and chopped carrot. Cook until the vegetables begin to soften, stirring regularly.
Stir in the dried oregano, ground cumin, sweet paprika, salt, black pepper, and cayenne pepper. Add the double concentrated tomato paste and stir thoroughly to combine.
Sprinkle the flour over the mixture and stir continuously until the flour is evenly incorporated.
Add the bite-sized waxy potatoes and pour in the chicken broth. Stir well, bring the soup to a simmer, and cook until the potatoes are tender but still hold their shape.
Stir in the heavy cream and heat through until fully incorporated. Stir in the chopped parsley.
Serve the soup hot, adjusting the seasoning to taste.

Notes

Use spicy or mild Spanish chorizo according to your preferred level of heat.
Cut the waxy potatoes into evenly sized bite-sized pieces so they cook consistently and hold their shape.
Reheat leftovers gently over medium-low heat rather than boiling the creamy soup vigorously.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Lunch
Method: Stovetop
Cuisine: spanish

Nutrition

Serving Size: 6 servings
Calories: 520 calories per serving

Keywords: Spanish potato soup, Spanish potato soup with chorizo, potato soup with chorizo, chorizo potato soup, creamy potato soup, Spanish soup recipe, easy potato soup