Description
Discover this authentic Spanish Potato Soup with Chorizo recipe! Creamy, smoky, and ready in just 40 minutes. Perfect comfort food with incredible Spanish flavors.
Ingredients
- 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
Instructions
(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.
(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.
(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.
(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.
(1 minute) Sprinkle the flour over everything and stir like your life depends on it. You don’t want any lumps hiding in there.
(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.
(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.
Ladle it into bowls and grab some crusty bread. This is the kind of soup that needs bread for dunking.
Notes
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
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Spanish