Spanish Potato Soup with Chorizo (Printable)
A warming Spanish-style soup combining tender potatoes, smoky chorizo sausage, and aromatic vegetables in a flavorful broth.
# What You'll Need:
→ Meats
01 - 7 oz Spanish chorizo sausage, sliced
→ Vegetables
02 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and diced
03 - 1 large onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 large carrot, diced
06 - 1 red bell pepper, diced
07 - 1 stalk celery, diced
→ Liquids
08 - 5 cups chicken or vegetable stock
09 - 2 tbsp olive oil
→ Seasonings
10 - 1 tsp smoked paprika
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add the chorizo slices and cook for 3–4 minutes until they start to release their oils and slightly crisp. Remove half of the chorizo and set aside for garnish.
02 - Add the onion, garlic, carrot, celery, and red bell pepper to the pot. Sauté for 5–6 minutes until vegetables are softened.
03 - Stir in the smoked paprika, then add the potatoes and bay leaf. Mix well to coat the potatoes in the oils and spices.
04 - Pour in the chicken or vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until potatoes are tender.
05 - Remove the bay leaf. For a creamier texture, lightly mash some of the potatoes in the pot with a spoon. Season with salt and pepper to taste.
06 - Ladle the soup into bowls. Top with the reserved chorizo slices and sprinkle with fresh parsley.
# Cooking Tips:
01 -
- One pot means minimal cleanup and maximum flavor development
- The smoky depth from chorizo transforms simple ingredients into something extraordinary
02 -
- Reserving half the chorizo for garnish creates a wonderful texture contrast between soft soup and crispy meat
- The soup tastes even better the next day as flavors continue to develop in the refrigerator
03 -
- Cut potatoes into uniform cubes so they cook evenly and you dont end up with some mushy and some firm pieces
- Use a microplane to grate the garlic directly into the pot for the most even distribution of flavor