Spanish Potato Soup With Chorizo

Spanish potato soup with chorizo is a cozy, flavor-packed dish that brings together tender potatoes, smoky chorizo, and sweet bell peppers in a rich, savory broth. It’s the kind of hearty comfort food that begs to be enjoyed with warm, crusty bread on the side.

Love More Soup Recipes? Try My Creamy Broccoli Cheddar Soup or this Mexican Street Corn Soup next.

Why You’ll Love This Recipe

The chorizo does all the heavy lifting in this soup, infusing the broth with smoky, savory richness. Its oils create a depth of flavor that regular sausage just can’t match. The result is a hearty, comforting bowl that feels both rustic and indulgent.

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Ingredient List

• 1 tbsp olive oil
• 9 oz 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 tomato paste (double concentrated)
• 2 tbsp flour
• 1.7 lb waxy potatoes, peeled and cut into bite-sized pieces
• 6 cups chicken broth
• ¾ cup heavy cream
• 2 tbsp chopped parsley

Can’t find Spanish chorizo? Use Mexican but take it out of the casing. Want lighter? Try half-and-half instead of cream.

Why These Ingredients Work

Here’s the thing about Spanish chorizo – it’s already cured, so when you cook it, all those paprika oils come out and coat everything else in the pot. The waxy potatoes won’t turn to mush like regular russets would. That double-concentrated tomato paste? It’s my secret weapon for depth without adding another hour of cooking time. Everything here has a job to do.

Essential Tools and Equipment

Big pot, sharp knife, cutting board, wooden spoon, ladle. That’s it.

How To Make Spanish Potato Soup With Chorizo

Prep Like a Pro

(5 minutes) Cut everything before you start cooking. Dice the potatoes into chunks you’d actually want to eat in a spoonful. Chop the bell pepper and onion roughly the same size. Mince that garlic fine – nobody wants to bite into a huge piece of raw garlic.

Create the Flavor Base

(3 minutes) Get your pot hot with the olive oil, then add the chorizo slices. Don’t move them around too much – let them sizzle and release those red oils. Your kitchen’s about to smell amazing.

Build the Aromatics

(4 minutes) Toss in the bell pepper first – it needs more time than the onion. After 2 minutes, add the onion and garlic. When the onion starts looking translucent, throw in the carrot. Everything should be getting soft but not brown.

Spice Things Up

(2 minutes) Add all your spices and that tomato paste. Stir it around until everything’s coated and smells incredible. This is where you build the flavor base that makes people ask for the recipe.

Create the Thickening Base

(1 minute) Sprinkle the flour over everything and stir like your life depends on it. You don’t want any lumps hiding in there.

Add the Stars

(15 minutes) In go the potatoes and broth. Bring it to a boil, then cover and turn it down to a simmer. Set a timer for 15 minutes and don’t peek – just let it do its thing.

The Creamy Finale

(3 minutes) Turn the heat way down before adding the cream or it’ll curdle on you. Stir in the cream and parsley, then let it simmer gently for 3 minutes. Taste it and adjust the salt.

Serve with Love

Ladle it into bowls and grab some crusty bread. This is the kind of soup that needs bread for dunking.

You Must Know

Don’t skip the chorizo-cooking step. I learned this the hard way when I tried to rush it once – the soup was bland and disappointing. Those rendered oils are everything.

Personal Secret: I always taste the soup before adding the cream, then again after. Sometimes you need more salt, sometimes more pepper. Your taste buds know better than any recipe.

Pro Tips & Cooking Hacks

• Save some chorizo slices to crisp up separately for garnish – adds great texture
• Keep the heat low once you add cream or you’ll end up with chunky soup instead of creamy
• If it gets too thick, add more broth gradually
• If you like heat, use spicy chorizo AND add extra cayenne
• Mexican chorizo works too, just remove the casing first

Flavor Variations & Suggestions

Try smoked paprika instead of sweet – it makes the whole thing taste like it came from a wood-fired stove. Add some spinach in the last few minutes for color and nutrition. My neighbor stirs in grated cheese at the end and swears it’s even better. For lighter versions, use half-and-half instead of cream.

Make Ahead Options

This soup gets better overnight, I swear. Make it today, eat it tomorrow. Just reheat slowly and add a splash of broth if it’s too thick. It freezes for months, but add fresh cream when you reheat it.

Recipe Notes & Baker’s Tips

Spanish chorizo is already cooked, so it’s different from Mexican chorizo that’s raw. If the soup looks orange-red, that’s normal – it’s the paprika doing its job. I’ve tried this with all kinds of potatoes, but waxy ones like Yukon Gold work best. They don’t fall apart.

Serving Suggestions

Grab some crusty bread for dunking. A simple salad works too. My kids like it with crackers when we’re out of bread. Wine pairs well if you’re into that – something Spanish feels right.

How to Store Your Spanish Potato Soup With Chorizo

Fridge for 4 days max. Freezer for a few months but the texture changes. Reheat slowly on the stove, don’t microwave it to death.

Allergy Information

Has dairy from the cream. Contains flour so not gluten-free unless you swap it for cornstarch. For dairy-free, try coconut cream but it tastes different.

Questions I Get Asked A Lot

Can I use Mexican chorizo instead of Spanish?

Yeah, just take it out of the casing first and cook it well. Tastes different but still good.

What if I can’t find waxy potatoes?

Yukon Gold works great. Skip russets – they turn to mush.

Can I make this dairy-free?

Coconut cream works but changes the flavor.

How spicy is this soup?

Depends on your chorizo choice. Start mild if you’re worried.

Can I add other vegetables?

Sure. Zucchini or spinach work. Add them near the end.

I hope this soup becomes your new go-to when you need something hearty and satisfying! There’s nothing quite like a bowl of homemade soup that actually tastes like you know what you’re doing. Happy cooking!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your family loved this Spanish Potato Soup!