Name: Spanish Potato Soup with Chorizo for Cozy Comfort Nights
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons Olive Oil (Can substitute with vegetable oil for a lighter option.); 8 ounces Spanish Chorizo (Can use mild or spicy.); 1 medium Green Bell Pepper (Can substitute with red bell pepper.); 1 medium Yellow Onion (Can substitute with white onion.); 3 cloves Garlic; 1 medium Carrot (Can substitute with celery.); 1 teaspoon Dried Oregano (Can substitute with Italian seasoning.); 1 teaspoon Ground Cumin (Optional to reduce for milder taste.); 1 teaspoon Sweet Paprika (Can use smoked paprika.); 1 teaspoon Salt; 1 teaspoon Black Pepper; 1/4 teaspoon Cayenne Pepper (Omit for a milder soup.); 2 tablespoons Double Concentrated Tomato Paste (Can substitute with regular tomato paste.); 2 tablespoons Flour (Can substitute with cornstarch for gluten-free.); 4 medium Waxy Potatoes (Can substitute with russet potatoes.); 4 cups Chicken Broth (Can use vegetable broth for vegetarian.); 1 cup Heavy Cream (Can substitute with milk or coconut cream.); 1/4 cup Chopped Parsley

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As I stood by the stove, the comforting aroma of chorizo started to fill my kitchen, immediately transporting me to a cozy Spanish café. A perfect bowl of Spanish Potato Soup with Chorizo is much more than just a meal; it’s a warm embrace when the cold weather creeps in. With simply tender potatoes mingling with smoky chorizo and vibrant bell peppers, this hearty soup can be ready in under 40 minutes—ideal for those busy weeknights when you crave something comforting yet quick! Each spoonful is a delightful journey, and the best part? It’s effortlessly adaptable for vegetarians or gluten-free eaters. Who can resist a dish so rich in flavor and possibility? Let’s dive into creating this soul-soothing bowl together!

Why is this soup a dinner winner?

Hearty Comfort: This Spanish Potato Soup with Chorizo is the epitome of cozy, making it the perfect dish for chilly evenings. Quick to Prepare: Whip up a timeless classic in under 40 minutes, perfect for those busy weeknights. Flavor Explosion: The smoky chorizo mingles wonderfully with tender potatoes and vibrant bell peppers, delivering a burst of warmth in every spoonful. Adaptable Recipe: With easy substitutions, this soup can easily cater to vegetarian and gluten-free diets; try it with Ground Chicken Soup or swapping in Crock Pot Soup for a twist! Crowd-Pleasing Appeal: Serve it with crusty bread, and watch your family and friends come back for seconds—they won’t be able to resist!

Spanish Potato Soup with Chorizo Ingredients

For the Soup Base
• Olive Oil – To cook the chorizo; substitute with vegetable oil for a lighter option.
• Spanish Chorizo – Provides a rich, smoky base; can use mild or spicy, or substitute with smoked bacon if unavailable.
• Green Bell Pepper – Adds fresh sweetness; can be replaced with red bell pepper for added color and sweetness.
• Yellow Onion – Enhances flavor as it sweetens during cooking; substitute with white onion if needed.
• Garlic – Fresh cloves enhance the aromatic profile; feel free to add more for a stronger flavor.
• Carrot – Provides natural sweetness and texture; add more for an extra veggie boost or substitute with celery.

For the Seasonings
• Dried Oregano – Adds earthy flavor; substitute with Italian seasoning if unavailable.
• Ground Cumin – Provides depth of flavor; optional to reduce for a milder taste.
• Sweet Paprika – Introduces warmth and color; can use smoked paprika for a deeper flavor.
• Salt and Black Pepper – Essential for balancing flavors.
• Cayenne Pepper – Adds heat; omit for a milder soup.

For the Thickening and Creaminess
• Double Concentrated Tomato Paste – Elevates the umami flavor; can substitute with regular tomato paste.
• Flour – Used as a thickener; replace with cornstarch for a gluten-free alternative.
• Waxy Potatoes – Hold shape and add creaminess; substitute with russet potatoes, but they may break down more.
• Chicken Broth – Elevates the soup’s flavor; use vegetable broth for a vegetarian version.
• Heavy Cream – For a creamy finish; swap with milk or coconut cream for a lighter version.

For the Garnish
• Chopped Parsley – Freshens up the dish and adds a burst of flavor.

Step‑by‑Step Instructions for Spanish Potato Soup with Chorizo

Step 1: Heat the Oil
In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering. This should take about 1-2 minutes. Make sure the oil is hot enough to sizzle when you add your chorizo.

Step 2: Brown the Chorizo
Add the sliced Spanish chorizo to the pot, cooking for about 3 minutes until it becomes golden brown and releases its delicious smoky aroma. Stir occasionally to ensure even cooking and to let the oil soak up all that wonderful flavor.

Step 3: Sauté the Vegetables
Next, stir in the diced green bell pepper and sauté for 2 minutes until it softens slightly. The vibrant color will brighten the soup, and the edges of the pepper will begin to blister.

Step 4: Add Onions and Garlic
Introduce the chopped yellow onion and minced garlic to the pot, sautéing for another 2 minutes until the onion turns translucent and fragrant. This aromatic blend sets the stage for the comforting flavors of the Spanish Potato Soup with Chorizo.

Step 5: Incorporate the Carrots and Seasonings
Add the chopped carrot along with salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper. Cook for an additional 2 minutes, stirring frequently until the vegetables are coated with the spices and the kitchen fills with inviting scents.

Step 6: Mix in Tomato Paste and Flour
Stir in 2 tablespoons of double concentrated tomato paste and 2 tablespoons of flour until well combined. Cook for another minute, allowing the flour to absorb the flavors and thicken the base for your hearty soup.

Step 7: Add Potatoes and Broth
Pour in the diced waxy potatoes and 4 cups of chicken broth. Stir everything together, then increase the heat to bring the mixture to a gentle boil, about 5 minutes, ensuring the potatoes are submerged in the liquid for optimal cooking.

Step 8: Simmer for Tenderness
Once boiling, cover the pot, reduce the heat to low, and let it simmer for about 15 minutes. Check for doneness by poking a potato with a fork; it should feel tender but not mushy for the perfect creamy texture in your Spanish Potato Soup with Chorizo.

Step 9: Incorporate Cream and Parsley
After the potatoes are tender, stir in 1 cup of heavy cream and the chopped parsley. Allow the soup to cook for an additional 3 minutes over low heat. The cream adds a rich finish to this comforting dish, making it irresistibly smooth.

Step 10: Final Adjustments and Serve
Taste and adjust the seasoning as needed, adding extra salt or pepper if desired. Ladle the warm Spanish Potato Soup with Chorizo into bowls and serve with crusty bread for a truly heartwarming meal.

How to Store and Freeze Spanish Potato Soup with Chorizo

Fridge: Store the Spanish Potato Soup with Chorizo in an airtight container for up to 3 days. Make sure to let it cool completely before refrigerating to maintain its creamy texture.

Freezer: This soup can be frozen for up to 3 months. Allow it to cool, then transfer to freezer-safe bags or containers, ensuring as much air as possible is removed.

Reheating: To reheat, gently thaw in the refrigerator overnight, then warm on the stove over low heat. Stir in a splash of water or broth if the soup is too thick.

Make-Ahead: This soup is perfect for meal prep; prepare a big batch on the weekend and enjoy its rich flavors all week long!

Spanish Potato Soup with Chorizo Variations

Feel free to unleash your creativity and customize this soup for a personal touch that delights your taste buds!

Vegetarian Delight: Omit chorizo and add hearty vegetables like mushrooms or zucchini for extra flavor and texture.
Spicy Kick: Looking for some heat? Increase the cayenne pepper or serve with your favorite hot sauce for an extra zing.
Gluten-Free Swap: Replace flour with cornstarch to thicken without gluten or simply skip the thickener for a lighter version.
Creamy Coconut: For a tropical twist, substitute heavy cream with coconut cream for a smooth and creamy texture with a hint of sweetness.
Add Some Greens: Incorporate spinach or kale towards the end of cooking to enhance the nutritional profile and introduce vibrant color.
Smokier Flavor: Use smoked paprika instead of sweet paprika for a deeper, richer flavor that pairs beautifully with the chorizo.
Protein Boost: Toss in some shredded rotisserie chicken or chickpeas if you’re looking to amp up the protein content for a heartier dish.

Why not explore different styles of soups? If you’re in the mood for something completely different, check out my recipes for Olive Garden Soup or a comforting Beef Barley Soup. Each offers unique flavors and heartiness perfect for any dinner!

Expert Tips for Spanish Potato Soup with Chorizo

Taste as You Go: Adjusting flavors during cooking is crucial; taste the soup before serving to ensure it has the perfect balance of seasonings.
Perfect Potatoes: Use waxy potatoes for the best texture; they hold their shape and create that creamy consistency you’re looking for in this Spanish Potato Soup with Chorizo.
Control the Heat: If you prefer a milder soup, adjust the cayenne pepper; it’s easy to add heat, but harder to take it away!
Vegetable Variations: Feel free to sneak in extra veggies like zucchini or spinach; just remember to adjust cooking times for denser ingredients.
Make it Ahead: This soup tastes even better the next day! Make a big batch and enjoy the leftovers for quick meals throughout the week.

Make Ahead Options

These Spanish Potato Soup with Chorizo preparations are ideal for busy home cooks who want to save time without sacrificing flavor! You can chop the vegetables and sauté the chorizo up to 24 hours in advance, just be sure to store them in an airtight container in the refrigerator to maintain their freshness. To enhance the soup’s taste, prepare the soup base up to 3 days ahead — simply let it cool completely before refrigerating. When you’re ready to serve, reheat it gently on the stove, adding the cream and parsley just before serving for a deliciously creamy finish. This way, you’ll have a comforting bowl of Spanish Potato Soup with Chorizo ready with minimal effort when those busy weeknights roll around!

What to Serve with Spanish Potato Soup with Chorizo

Enjoy an irresistible meal that combines hearty, comforting flavors with delightful textures to create the perfect dining experience.

Crusty Bread: A must-have to soak up every delicious drop of soup, its crunchy exterior contrasts beautifully with the creamy soup.
Simple Green Salad: Fresh greens with a light vinaigrette brighten the meal, adding a crisp, refreshing balance to the richness of the soup.
Roasted Vegetables: Roasted bell peppers, zucchini, and carrots enhance the good-for-you aspect and contribute a wonderful caramelized sweetness.
Cheesy Garlic Bread: The melted cheese and garlicky goodness provide a decadent touch, making every bite a comfort food dream.
Chorizo Tacos: For those who want to double down on the flavor, serve soft tortillas with chorizo and fresh toppings like avocado, lime, and cilantro.
Spanish Red Wine: A glass of Tempranillo or Garnacha complements the smokiness of the chorizo while enriching the flavors of the soup.
Spicy Pickles: A small side of spicy pickles brings a tangy kick that cuts through the creaminess, providing just the right amount of zing to your meal.
Chocolate Sorbet: End your dining experience with a refreshing chocolate sorbet, cleansing the palate and satisfying your sweet tooth after the rich soup.

Spanish Potato Soup with Chorizo Recipe FAQs

What kind of potatoes are best for this soup?
Waxy potatoes are perfect for this Spanish Potato Soup with Chorizo because they hold their shape and lend a creamy texture. If you can’t find them, you can use russet potatoes, but be aware they may break down more easily during cooking.

How should I store the soup?
Store your Spanish Potato Soup with Chorizo in an airtight container in the fridge for up to 3 days. Let it cool completely before refrigerating to preserve its creamy texture, and consider reheating gently on the stove to ensure every spoonful is as delicious as the first!

Can I freeze this soup?
Absolutely! This soup can be frozen for up to 3 months. After it cools, transfer it to freezer-safe bags or containers, squeezing out as much air as possible. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat over low heat, adding a splash of water or broth to adjust the consistency if necessary.

What can I use instead of chorizo for a vegetarian version?
For a vegetarian take on Spanish Potato Soup, you can omit chorizo altogether or use vegetarian sausage for that smoky flavor. You can also increase the volume of vegetables, like zucchini or spinach, for added nutrition and color!

How can I adjust the spice level if I find it too hot?
If your soup turns out spicier than you intended, you can add a splash of cream or milk to mellow the flavors. Additionally, adding more potatoes or even a dollop of sour cream upon serving can help tone down the heat without sacrificing that delightful flavor.

Why does my soup appear too thick? What should I do?
If your soup is thicker than you like, don’t fret! Simply stir in a little chicken or vegetable broth while reheating on the stove. Start with a small amount and gradually add until it reaches your desired consistency—this way, you can enjoy your soup just the way you like it!