Spanish Potato Soup with Chorizo (Printable version)
Hearty soup featuring tender potatoes, smoky chorizo, and vegetables in a flavorful broth. Perfect for cold weather dining.
# Ingredient List:
→ 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 (pimentón)
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp fresh parsley, chopped (for garnish)
# How to Make It:
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.
06 - Season with salt and pepper to taste. Ladle the soup into bowls. Top with the reserved chorizo slices and sprinkle with fresh parsley.
# Expert Suggestions:
01 -
- Its one of those rare soups that actually tastes better the next day, if you manage to have any leftovers
- The chorizo does all the heavy lifting for depth of flavor while keeping the ingredient list short
02 -
- Reserving half the chorizo for garnish instead of cooking it all keeps the texture interesting with crispy bites against soft potatoes
- Mashing only some of the potatoes creates the perfect consistency, thick enough to feel substantial but still recognizably a soup
03 -
- Letting the soup sit for 10 minutes off the heat before serving allows the potatoes to absorb more broth and the flavors to settle
- Taste your chorizo first before adding extra salt, since some Spanish chorizos can be quite salty on their own