Go Back
–+ servings
Spanish Potato Soup with Chorizo

Creamy Spanish Potato Soup with Chorizo: Cozy Comfort Bowl

This Creamy Spanish Potato Soup with Chorizo is a warm and hearty dish that transforms chilly evenings into memorable feasts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Simmering Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Use it to cook the chorizo and sauté vegetables; any neutral oil works too.
  • 1 medium Yellow Onion Cooks down to impart a natural sweetness.
  • 3 cloves Garlic Fresh garlic is essential for a robust flavor.
  • 1 medium Green Bell Pepper Adds sweetness and color.
  • 1 medium Carrot Brings extra sweetness.
For the Flavor
  • 8 ounces Spanish Chorizo Infuses the soup with a smoky depth.
  • 1 teaspoon Dried Oregano Enhances the herbal notes.
  • 1 teaspoon Ground Cumin Adds warmth and earthiness.
  • 1 teaspoon Sweet Paprika Provides a gentle touch of sweetness.
  • 1/4 teaspoon Cayenne Pepper Introduces a hint of heat.
  • 1 to taste Black Pepper Essential for adding a subtle kick.
  • 1 teaspoon Salt Balances the flavors.
For the Soup
  • 4 cups Waxy Potatoes Ideal for maintaining shape in the soup.
  • 2 tablespoons Flour Thicken the soup for a creamy texture.
  • 4 cups Chicken Broth Enhances flavors.
  • 1 cup Heavy Cream Adds luscious richness.
For Garnish
  • 2 tablespoons Fresh Parsley A sprinkle for freshness.

Equipment

  • Large pot

Method
 

Cooking Steps
  1. Begin by gathering and prepping all your ingredients for the Spanish Potato Soup with Chorizo.
  2. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the diced chorizo and sauté for about 3 minutes until it begins to brown.
  3. Once the chorizo is browned, add the chopped bell pepper, onion, and minced garlic to the pot. Sauté for about 2 to 3 minutes.
  4. Stir in the sliced carrots along with the dried oregano, ground cumin, sweet paprika, cayenne pepper, black pepper, and salt. Cook for an additional 2 minutes.
  5. Add a tablespoon of tomato paste and 2 tablespoons of flour to the pot, stirring until combined. Cook for about 1 minute.
  6. Introduce the cubed potatoes to the pot followed by 4 cups of chicken broth. Bring to a boil over high heat, then reduce to low and let simmer for about 15 minutes.
  7. When the potatoes are cooked through, pour in the heavy cream and add chopped fresh parsley. Stir gently and let simmer for an additional 3 minutes.
  8. Taste your soup and adjust seasoning if needed. Once satisfied, your hearty soup is ready to be served.
  9. Spoon the creamy soup into bowls and serve hot, ideally paired with a slice of crusty bread.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Ensure the chorizo is nicely browned before adding vegetables for better flavor. Add heavy cream at the end and avoid boiling to keep it velvety.

Tried this recipe?

Let us know how it was!