Cozy Spanish Potato Soup with Chorizo

A warm, hearty soup featuring chorizo and potatoes, perfect for cold evenings and family gatherings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Spanish

Calories: 300

For the Soup

2 tablespoons olive oil Extra virgin is preferable for its robust flavor.
1 medium onion, diced Sweet onions add a nice depth.
2 cloves garlic, minced Use fresh for the best aroma.
1 teaspoon smoked paprika This is key for authentic Spanish flavor.
1 teaspoon ground cumin For earthy warmth.
4 medium potatoes, peeled and diced Yukon Golds are ideal for creaminess.
4 cups vegetable or chicken broth Homemade is best, but low-sodium store-bought works too.
1 cup chorizo, sliced Choose premium chorizo for maximum flavor.
Salt and pepper, to taste

For Garnish

Preparation

In a large pot over medium heat, add the olive oil. Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic, smoked paprika, and cumin, cooking for an additional minute until fragrant.

Cooking the Soup

Add the diced potatoes into the pot, stirring to coat them in the aromatic mixture. Sauté for 2-3 minutes.
Carefully pour in the broth, bringing the mixture to a gentle boil. Season with salt and pepper. Reduce heat and let it simmer uncovered for about 15 minutes or until the potatoes are tender.
Stir in the sliced chorizo, cooking for an additional 5 minutes to allow its smoky flavor to meld with the soup.

Finishing Touches

For a creamier texture, use an immersion blender to purée part of the soup, leaving some chunks for texture.
Ladle the soup into bowls, garnishing with chopped parsley. Serve with slices of crusty bread for dipping.

Opt for spicy chorizo for an extra kick or choose mild if preferred. The soup can be frozen for up to three months for easy reheating.