There’s nothing quite like a steaming bowl of Spanish Potato Soup with Chorizo on a chilly evening, the fragrant steam swirling up with hints of smoky paprika and rich meaty aroma. In my kitchen, I’ve made this recipe five times to nail the balance of textures and flavors—during my first test, I realized that 1/2-inch potato cubes cook through more evenly than larger chunks.
Why You’ll Love Spanish Potato Soup with Chorizo
- Hearty, stick-to-your-ribs comfort that still feels light on the stomach
- Layers of smoky, garlicky notes from authentic Spanish chorizo
- Simple pantry staples come together in under an hour
- A glimpse into Spanish home cooking via paprika and robust sausage
A Little Background
I first bumped into this soup during a rainy weekend when I craved something robust but fuss-free. By my third cook-through, I discovered that letting the chorizo sizzle a full 3 minutes—until its edges turned crisp—made the kitchen smell like a Spanish tavern and deepened the overall flavor.
Key Ingredients for Spanish Potato Soup with Chorizo
- Extra-virgin olive oil (2 tablespoons): Develops the base flavor; sub coconut or avocado oil if needed.
- Yellow onion (1 medium): Finely diced for even softening; don’t skip the 5-minute sweat.
- Spanish chorizo (8 ounces): Adds smoky, hearty depth; slice 1/4-inch thick.
- Russet potatoes (3 medium, ~1 lb): Peeled and cut into 1/2-inch cubes for consistent cooking.
- Chicken stock (4 cups): Keeps the soup savory; vegetable broth works for a lighter touch.
- Smoked paprika (1 teaspoon): The signature smoky note—opt for Spanish pimentón.
How to Make Spanish Potato Soup with Chorizo
- Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add the diced onion and stir until translucent, about 5 minutes.
- Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds.
- Add 8 ounces of sliced Spanish chorizo. Let it sizzle and brown slightly, about 3 minutes.
- Toss in the 1/2-inch potato cubes and 1 teaspoon smoked paprika. Pour in 4 cups chicken stock, then season with salt and pepper.
- Increase heat to high and bring the mixture to a boil. Reduce to low, cover, and simmer until potatoes are tender, about 20 minutes.
- Remove from heat. Mash about 2 cups of the soup against the pot wall for a creamier texture. Ladle into bowls and sprinkle with 2 tablespoons chopped parsley.
Pro Tips & Troubleshooting
- For extra depth, crisp the chorizo until its edges crackle and release oil before adding potatoes.
- If the soup is too thin, mash a few more potatoes against the pot to thicken naturally.
- Switch to vegetable broth and fold in fresh spinach at the end for a veggie boost.
- Doubling? Use a wider pot to maintain the same cooking times; halving? reduce broth by 1 cup.
Storage & Make-Ahead Guide
Let soup cool no more than 2 hours at room temperature before refrigerating. Store in an airtight container for up to 3 days or freeze for up to 3 months. I tested freezing a batch and found the velvety texture held up beautifully after thawing. Reheat gently over low heat, stirring occasionally, until warmed through.
Serving Suggestions
Serve with thick slices of crusty bread or drizzle a bit of extra olive oil and a dollop of sour cream on top. A sprinkle of smoked sea salt or sherry vinegar adds a bright counterpoint to the smoky sausage.
Frequently Asked Questions
- Can I make Spanish Potato Soup with Chorizo vegetarian? Yes—swap chicken stock for vegetable broth and omit chorizo; add smoked tofu or mushrooms for umami.
- How can I thicken my Spanish potato soup? Mash extra potato chunks against the pot or simmer uncovered for a few minutes to reduce liquid.
- What’s the best potato for soup? Russet or Yukon Gold hold shape yet break down enough for a silky mouthfeel.
- How do I reheat leftover soup? Warm over low heat, stirring now and then, or microwave in 1-minute intervals to prevent scorching.
- Can I freeze Spanish Potato Soup with Chorizo? Absolutely—freeze in portions with a bit of extra broth on top to prevent dryness.
- How long do I simmer the soup? Once boiling, reduce to low and cover, simmering about 20 minutes until potatoes are tender.
Final Thoughts
My go-to for weeknight comfort, Spanish Potato Soup with Chorizo layers simple ingredients into a memorable bowl of warmth. Give it a try, share your tweaks, and let me know how the flavors developed in your kitchen.
More Recipes You’ll Love
- Instant Pot Chicken Noodle Soup – equally cozy and ready in under an hour, perfect for a quick meal rotation
- Pressure Cooker Beef Stew – a hearty alternative with deep, savory flavors that complement the smokiness of chorizo
- Slow Cooker Minestrone Soup – veggie-packed comfort that pairs well for a vibrant soup lineup
Spanish Potato Soup with Chorizo
Ingredients
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 8 oz Spanish chorizo sliced
- 3 medium Russet potatoes peeled and cut into 1/2-inch cubes
- 4 cups chicken stock
- 1 tsp smoked paprika
- salt and pepper to taste
- 2 tbsp parsley chopped, for garnish
Instructions
Instructions
- Heat extra-virgin olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook until fragrant, about 30 seconds.
- Add sliced chorizo and let it sizzle until slightly crisp, about 3 minutes.
- Toss in potato cubes and smoked paprika, stirring to coat evenly.
- Pour in chicken stock, season with salt and pepper, and bring to a boil.
- Reduce heat to low, cover, and simmer until potatoes are tender, about 20 minutes.
- Remove from heat and mash about 2 cups of the soup against the side of the pot for a creamier texture.
- Ladle into bowls and garnish with chopped parsley before serving.