Spanish Potato Soup with Chorizo
A delightful and comforting soup featuring creamy potatoes and spicy chorizo, perfect for chilly days and gatherings.
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.
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Notes
Serve with crusty bread for dipping. You can also provide toppings like extra cayenne or parmesan cheese for customization. Store leftovers in an airtight container for 3-4 days or freeze for up to three months.