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.