Spanish Potato Soup with Chorizo
A hearty Spanish Potato Soup with Chorizo combining smoky sausage, tender potato cubes, and fragrant paprika in a velvety broth—all ready in under 40 minutes.
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.
Notes
I found that cutting the potatoes into consistent 1/2-inch cubes ensures they cook through evenly and yield a silky texture.
By crisping the chorizo until its edges crackle, you release more flavorful oils and deepen the soup’s smoky aroma.
When reheating from frozen, stir in a splash of stock or water to restore the soup’s creamy consistency after thawing.