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Spanish Potato Soup with Chorizo

Spanish Potato Soup with Chorizo for Cozy Comfort Nights

Spanish Potato Soup with Chorizo is a warm embrace perfect for cold nights, combining tender potatoes, smoky chorizo, and vibrant bell peppers in under 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 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.
For the Seasonings
  • 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.
For the Thickening and Creaminess
  • 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.
For the Garnish
  • 1/4 cup Chopped Parsley

Equipment

  • Large soup pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
  2. Add the sliced Spanish chorizo to the pot, cooking for about 3 minutes until it becomes golden brown.
  3. Stir in the diced green bell pepper and sauté for 2 minutes until it softens slightly.
  4. Introduce the chopped yellow onion and minced garlic to the pot, sautéing for another 2 minutes.
  5. Add the chopped carrot along with salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper.
  6. Stir in 2 tablespoons of double concentrated tomato paste and 2 tablespoons of flour until well combined.
  7. Pour in the diced waxy potatoes and 4 cups of chicken broth, then bring the mixture to a gentle boil.
  8. Cover the pot, reduce the heat to low, and let it simmer for about 15 minutes.
  9. After the potatoes are tender, stir in 1 cup of heavy cream and the chopped parsley.
  10. Taste and adjust the seasoning as needed, then serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This soup tastes better the next day; make a big batch for meal prep.

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