Spanish Potato Soup with Chorizo is a delightful, comforting dish that warms both the body and soul. The creamy texture combines beautifully with the spicy notes of chorizo, creating a rich flavor experience in every spoonful. This soup is not only easy to prepare, but it’s also a perfect choice for chilly days or gatherings with friends and family. You’ll soon find that this recipe has a unique charm that makes it a beloved staple in many homes.
Why We Love This Spanish Potato Soup with Chorizo Recipe
There’s something uniquely satisfying about digging into a warm bowl of Spanish Potato Soup with Chorizo. This dish brings together comforting ingredients like potatoes, vibrant vegetables, and the unmistakable taste of chorizo to create a hearty meal. Many people cherish the flavors and aromas that emerge while cooking, transforming a simple kitchen into a welcoming space. Plus, it’s incredibly versatile — you can adapt it according to your preferences. Whether you prefer a spicier kick or a richer texture, this soup allows you to personalize it, ensuring everyone at your table enjoys a hearty serving.
Ingredients about Spanish Potato Soup with Chorizo
- 1 tbsp olive oil
- 9 ounces Spanish chorizo (spicy or mild, sliced)
- 1 green bell pepper (deseeded and chopped)
- 1 yellow onion (finely chopped)
- 4 garlic cloves (minced)
- 1 carrot (peeled and chopped)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper
- 2 tbsp double concentrated tomato paste
- 2 tbsp flour
- 1.7 pounds waxy potatoes (peeled and cut into bite-sized pieces)
- 6 cups chicken broth
- ¾ cup heavy cream
- 2 tbsp chopped parsley
How to Make Spanish Potato Soup with Chorizo Directions
Embarking on the cooking adventure begins with a bit of prep work. Start by peeling and cutting the potatoes into bite-sized pieces — keeping them uniform helps with even cooking. Next, deseed the green bell pepper, cut it into strips, and chop it finely. Then, peel and chop the carrot, finely chop the onion, and mince the garlic cloves. Finally, don’t forget to chop up that fresh parsley for a burst of flavor at the end.
Remove the casing from the chorizo if needed. Slice it in half lengthwise and then cut it into half-moon slices. Now, heat the olive oil in a large pot over medium-high heat. Once the oil is hot, add in the chorizo slices and let them cook for about three minutes. You want them to start browning, as this will enhance their flavor.
Next, toss in the bell pepper and let it cook for two minutes. Then add in the onion and garlic, allowing them to mingle with the chorizo for another two minutes. This step develops the rich base for your soup. Afterward, stir in the chopped carrot along with salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Continue to cook everything together for another two minutes.
Add the double concentrated tomato paste and mix thoroughly until the ingredients are well combined. It’s crucial for flavor depth. Gradually sprinkle in the flour and stir until it is fully incorporated. This mixture will help thicken your soup later on.
Now, it’s time to add the potatoes. Pour in the chicken broth and bring everything to a boil. Once boiling, cover the pot and reduce the heat to medium-low, allowing it to simmer for about 15 minutes or until the potatoes are tender when pierced with a fork.
When your potatoes are perfectly cooked, stir in the heavy cream and chopped parsley. Let it cook for an additional three minutes, infusing the soup with creaminess and freshness. Before serving, taste your soup and adjust the salt if needed. Serving this soup with some crusty bread will enhance the experience, allowing you to soak up that delicious creamy goodness. Enjoy each comforting bite!
How to Serve Spanish Potato Soup with Chorizo
Serving Spanish Potato Soup with Chorizo is an experience in itself. You have a warm, fragrant pot filled with the tantalizing aroma of spices and creamy broth. Ladle the soup into bowls, ensuring everyone gets a generous amount of chorizo and potatoes. A sprinkle of fresh chopped parsley on top not only adds a pop of color but also offers a hint of freshness that complements the dish beautifully. To amplify the comfort factor, serve it alongside some crusty bread or grilled cheese. These accompaniments are perfect for dipping, making each bite delightful.
You might also consider providing an assortment of toppings. Some might enjoy a dash of extra cayenne for heat, while others might prefer a sprinkle of parmesan cheese for a cheesy finish. The beauty of this soup is its versatility, so encourage your guests to tailor their bowls to their preferences.
Expert Tips: Spanish Potato Soup with Chorizo
To ensure you create a perfect pot of Spanish Potato Soup with Chorizo, consider these expert tips. Always choose waxy potatoes; they hold their shape better during cooking than floury varieties. Cut your ingredients into similar sizes to promote even cooking. If you like a little extra spice, feel free to swap in spicy chorizo for a bolder flavor.
When selecting your chorizo, go for quality ingredients. Fresh, high-quality chorizo will significantly influence the overall taste of your soup. If you want a thicker consistency, simmer the soup a bit longer after adding the potatoes.
Make sure to taste your soup before serving. Adjusting the seasoning after cooking can enhance the final flavor immensely. If it feels a bit heavy, consider adding a splash of chicken broth to lighten it up a touch. For a richer, creamier soup, you can substitute part of the chicken broth with extra cream.
How to Store Spanish Potato Soup with Chorizo
Storing your Spanish Potato Soup with Chorizo is straightforward. Allow the soup to cool completely before transferring it to an airtight container. It’s best to keep it in the fridge if you plan to enjoy it within a few days. It can last for about three to four days in the refrigerator, making it an excellent option for meal prep.
If you wish to preserve it for a longer period, consider freezing it. Portion the soup into freezer-safe containers, and it can last for up to three months. When you’re ready to reheat, simply thaw it overnight in the fridge, then warm it gently on the stovetop. Stir occasionally to help restore its creamy texture, and add a touch of chicken broth if it thickens too much during storage.
Variation of Spanish Potato Soup with Chorizo
While the original Spanish Potato Soup with Chorizo is heavenly, there are several variations you can explore to keep things interesting. If you’re looking for a vegetarian option, simply replace the chorizo with Spanish-style smoked paprika and sautéed mushrooms for that deep, savory flavor.
You can also mix in different vegetables such as kale, spinach, or corn for added nutrition and flavors. For a zesty twist, consider adding a squeeze of lemon just before serving to brighten the dish. Additionally, if you’re feeling adventurous, experimenting with different types of cream or using coconut cream can introduce a unique flavor to the soup.
Some may enjoy adding grains such as quinoa or rice to transform the soup into a heartier meal. You can also experiment with spices, adding unique touches like saffron or turmeric for added depth and complexity.
FAQ
What is Spanish Potato Soup with Chorizo?
Spanish Potato Soup with Chorizo is a hearty, creamy soup featuring tender potatoes, flavorful chorizo, and a mix of fresh vegetables.
How can I customize my Spanish Potato Soup with Chorizo?
You can easily adjust the level of spice by choosing mild or spicy chorizo, add different vegetables, or experiment with grain options to customize your soup.
Can I make Spanish Potato Soup with Chorizo ahead of time?
Yes, you can prepare this soup ahead of time. It’s an excellent meal prep option and can be stored in the fridge for about three to four days or frozen for up to three months.
What should I serve with Spanish Potato Soup with Chorizo?
This soup pairs wonderfully with crusty bread for dipping. You might also enjoy it with a fresh garden salad or grilled cheese sandwich on the side.
Can I make Spanish Potato Soup with Chorizo vegetarian?
Absolutely! You can substitute the chorizo with sautéed mushrooms and spices to maintain that rich, savory flavor without meat.
Spanish Potato Soup with Chorizo
Ingredients
Base Ingredients
- 1 tbsp olive oil For sautéing
- 9 ounces Spanish chorizo (spicy or mild, sliced) Remove casing if necessary
- 1 cup green bell pepper (deseeded and chopped)
- 1 cup yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 1 medium carrot (peeled and chopped)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp salt Adjust to taste
- 1 tsp black pepper Adjust to taste
- ¼ tsp cayenne pepper Optional for heat
- 2 tbsp double concentrated tomato paste
- 2 tbsp flour For thickening
- 1.7 pounds waxy potatoes (peeled and cut into bite-sized pieces) Waxy potatoes hold their shape well
- 6 cups chicken broth
- ¾ cup heavy cream For creaminess
- 2 tbsp chopped parsley Fresh garnish
Instructions
Preparation
- Start by peeling and cutting the potatoes into bite-sized pieces for even cooking.
- Deseed the green bell pepper and chop it finely.
- Peel and chop the carrot, finely chop the onion, and mince the garlic cloves.
- Chop fresh parsley for garnish at the end.
- Remove the casing from the chorizo if necessary, then slice it in half lengthwise and cut it into half-moon slices.
Cooking
- Heat olive oil in a large pot over medium-high heat.
- Add chorizo slices and cook for about three minutes until browned.
- Toss in the chopped bell pepper and cook for another two minutes.
- Add the onion and garlic, cooking for an additional two minutes.
- Stir in the carrot, salt, black pepper, cumin, oregano, paprika, and cayenne. Cook for two more minutes.
- Mix in the double concentrated tomato paste until well combined.
- Gradually sprinkle in the flour and stir until fully incorporated.
- Add the potatoes and pour in the chicken broth, bringing it to a boil.
- Cover the pot and reduce the heat to medium-low. Let it simmer for about 15 minutes until the potatoes are tender.
- Stir in heavy cream and chopped parsley, cooking for an additional three minutes.
- Taste and adjust the seasoning if needed.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!