Cozy Spanish Potato Soup with Chorizo

A hearty, comforting soup made with tender potatoes and spicy chorizo, perfect for chilly evenings.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Spanish

Calories: 330

Ingredients Method Notes

Ingredients

For the Soup Base

4 medium medium potatoes (Yukon Gold or Russet) Peel and dice into bite-sized pieces.
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth Or chicken broth for added flavor.
1 teaspoon smoked paprika
to taste Salt and pepper

For the Chorizo

6 ounces cured Spanish chorizo, diced Choose high-quality chorizo.
1 tablespoon olive oil For cooking chorizo.

For Toppings (optional)

to taste Fresh parsley, chopped For garnishing.
to taste Crusty bread For serving.

Method

Preparation

Start by peeling and dicing the potatoes into bite-sized pieces. Chop the onion and mince the garlic. Set aside.

Cooking

In a large pot, heat the olive oil over medium heat. Add the diced chorizo and cook for about 3-5 minutes until it crisps up and releases its flavorful oils.
Add the chopped onion and minced garlic to the pot, stirring them in with the chorizo. Cook for 3-4 minutes, or until the onion becomes translucent and fragrant.
Toss the diced potatoes into the pot, followed by the smoked paprika, salt, and pepper. Mix well to coat the potatoes.
Pour in the vegetable broth, ensuring that the potatoes are fully submerged. Bring it to a boil over high heat.
Once boiling, reduce the heat to low and let the soup simmer for about 15-20 minutes, or until the potatoes are fork-tender.
Ladle the soup into bowls, and garnish with chopped fresh parsley if desired. Serve immediately with crusty bread.

Notes

This soup keeps well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if necessary. For a creamier soup, blend half of it with an immersion blender before serving.