Short, Catchy Intro
So you want cozy comfort food without turning your kitchen into a disaster zone. Good news you found the right recipe. This Spanish potato soup with chorizo is smoky creamy and weirdly comforting like a warm blanket that also happens to taste like dinner. If you like lazy soup upgrades check out this slow cooker potato soup take for inspiration and then let us get a little more Spanish with spicy sausage and paprika magic.
Why This Recipe is Awesome
Okay here is why this soup wins at life. It is quick to throw together and incredibly forgiving. Burn it wildly? Probably not. Overdo the paprika? Still tasty. The chorizo does the heavy lifting so you get huge flavor with very little effort. It is also a brilliant dinner for impressing guests or just convincing yourself you are culinary royalty on a weeknight.
Plus the texture is spot on. Waxy potatoes hold their shape so you get bites of potato not a mushy mess. Add cream at the end and you get velvety richness without turning the soup into a milkshake. Trust me this is comfort food with personality.
Ingredients You’ll Need
- 1 tbsp olive oil
- 9 ounces 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
- 1 4 tsp cayenne pepper
- 2 tbsp double concentrated tomato paste
- 2 tbsp flour
- 1.7 pounds waxy potatoes peeled and cut into bite-sized pieces
- 6 cups chicken broth
- 3 4 cup heavy cream
- 2 tbsp chopped parsley
Yes you read that right 1.7 pounds of potatoes because math is weird sometimes and I am not here to argue with measurements. Use spicy chorizo if you like heat, mild if you prefer the chill life.
Step-by-Step Instructions
- Get your mise en place. Peel and cut the potatoes into bite-sized pieces. Deseed cut into strips and chop the bell pepper. Peel and chop the carrot. Finely chop the onion. Mince the garlic cloves and chop the parsley.
- Remove the casing from the chorizo if needed cut lengthwise in half and slice. This makes the slices fry nicer and release more flavor.
- Heat oil over medium high in a large pot. Add chorizo and cook for 3 minutes until it starts to brown. Let it sizzle a bit so the fat comes out and does its thing.
- Add bell pepper cook for 2 minutes. Give it a shake so peppers get a little love but not a full sauna.
- Then add onion and garlic cook for 2 minutes more. You want onions translucent not glass sculptures.
- Stir in carrot salt black pepper cumin oregano paprika and cayenne pepper. Cook for another 2 minutes. Smell that inhalation inducing aroma.
- Add tomato paste stir until combined. Tomato paste brings concentrated depth so do not skip this step.
- Add flour stir until incorporated. The flour helps thicken so the soup hangs together like a good hug.
- Add potatoes and pour in broth. Bring to a boil then cover reduce heat to medium low and simmer for 15 minutes or until the potatoes are tender. Keep an eye on it but not a hawk eye.
- When ready add cream and parsley. Cook for 3 minutes. Taste and adjust salt. Serve with some crusty bread. Enjoy
Common Mistakes to Avoid
- Thinking you can skip browning the chorizo because why bother. No skip this step. Browning creates the flavor base.
- Overcooking the potatoes until they disintegrate. Waxy potatoes are forgiving but they will turn to mush if you nap during simmer time.
- Dumping the cream in too early. Add cream at the end to keep it silky not curdled.
- Skipping the tomato paste because you think it is optional. It is not optional in this recipe. It adds serious depth.
- Using way too much cayenne because you are trying to prove something. Start small and add more if you need to. You can always spice it up later not the other way around.
Alternatives & Substitutions
- No chorizo on hand Try smoky kielbasa or spanish-style smoked sausage. It changes the profile slightly but still good. IMO chorizo is the vibe though.
- Need dairy free Swap heavy cream for full fat coconut milk for creaminess without cow stuff. The taste shifts but the texture stays friendly.
- Out of waxy potatoes Use Yukon golds or red potatoes. Russets will break down more and give a thicker creamier result that some folks actually like.
- Short on time Cube the potatoes smaller to cut simmer time. Just watch them so they do not fall apart.
- Want more veggies Toss in some chopped kale or chard during the last 5 minutes for color and fiber. It brightens the whole bowl.
FAQ
Q What if I only have pre cooked chorizo Can I still use it
A Sure just add it later in step 9 so it warms through without drying out. You do not need to brown it as much.
Q Can I make this ahead of time and reheat the next day
A Absolutely It actually melds flavors overnight. Reheat gently and if it gets too thick stir in a splash of broth or water.
Q Can I freeze this soup
A Yes but leave out the cream if you plan to freeze. Add cream when reheating to keep texture fresh.
Q How spicy will this be with cayenne included
A Mild medium depending on your chorizo. Start with less cayenne if you are spice shy and adjust after tasting.
Q Can I swap chicken broth for vegetable broth
A Yep vegetable broth works fine and keeps it vegetarian if you use a vegetarian sausage substitute.
Q Any tips for making it prettier for guests
A Top with fresh parsley a drizzle of olive oil and serve with toasted crusty bread. Little touches go a long way.
Final Thoughts
You just made a bowl of Spanish happiness without breaking a sweat. This soup is a win for weeknights casual dinners and impromptu guests who show up hungry and ready to be wowed. Pro tip Serve with crusty bread and a little extra parsley for color. You earned this comforting feel good meal. Now go impress someone or eat it all yourself no judgment.
Conclusion
If you want a slightly different spin on potato and chorizo combos check out this recipe for Spanish Potato and Chorizo Soup – Just a Little Bit of Bacon for another take and extra inspiration.
Print
Spanish Potato Soup with Chorizo
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Cooking
- Cuisine: Spanish
- Diet: Carnivore
Description
A smoky and creamy Spanish potato soup with chorizo that provides warm comfort without a kitchen disaster.
Ingredients
- 1 tbsp olive oil
- 9 ounces Spanish chorizo, sliced (spicy or mild)
- 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
- 1/4 tsp cayenne pepper
- 2 tbsp double concentrated tomato paste
- 2 tbsp flour
- 1.7 pounds waxy potatoes, peeled and cut into bite-sized pieces
- 6 cups chicken broth
- 3/4 cup heavy cream
- 2 tbsp chopped parsley
Instructions
- Prepare all ingredients: peel and cut the potatoes, chop the bell pepper, carrot, onion, mince the garlic, and chop the parsley.
- Remove casing from chorizo (if needed), slice it lengthwise, and then into pieces.
- Heat olive oil over medium-high heat in a large pot. Add chorizo and cook for 3 minutes until browned.
- Add bell pepper to the pot and cook for an additional 2 minutes.
- Stir in the onion and garlic, and cook for 2 more minutes until the onion is translucent.
- Add carrot, salt, black pepper, cumin, oregano, paprika, and cayenne. Cook for another 2 minutes.
- Add tomato paste, stirring until combined.
- Add flour and stir until incorporated.
- Add potatoes and chicken broth. Bring to a boil, then cover and reduce heat to medium low. Simmer for 15 minutes or until potatoes are tender.
- Add heavy cream and parsley. Cook for 3 minutes, then taste and adjust salt as needed.
- Serve with crusty bread and enjoy!
Notes
For a dairy-free option, replace heavy cream with full-fat coconut milk. You can freeze this soup, but leave out the cream until reheating.