Spanish Potato Soup with Chorizo (Printable)
Hearty Spanish-style soup with tender potatoes, smoky chorizo sausage, and aromatic vegetables in a seasoned broth.
# What You Need:
→ Meats
01 - 7 oz Spanish chorizo sausage, sliced
→ Vegetables
02 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and diced
03 - 1 large onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 large carrot, diced
06 - 1 red bell pepper, diced
07 - 1 stalk celery, diced
→ Liquids
08 - 5 cups chicken or vegetable stock
09 - 2 tbsp olive oil
→ Seasonings
10 - 1 tsp smoked paprika (pimentón)
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp fresh parsley, chopped (for garnish)
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add the chorizo slices and cook for 3–4 minutes until they start to release their oils and slightly crisp. Remove half of the chorizo and set aside for garnish.
02 - Add the onion, garlic, carrot, celery, and red bell pepper to the pot. Sauté for 5–6 minutes until vegetables are softened.
03 - Stir in the smoked paprika, then add the potatoes and bay leaf. Mix well to coat the potatoes in the oils and spices.
04 - Pour in the chicken or vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until potatoes are tender.
05 - Remove the bay leaf. For a creamier texture, lightly mash some of the potatoes in the pot with a spoon.
06 - Season with salt and pepper to taste.
07 - Ladle the soup into bowls. Top with the reserved chorizo slices and sprinkle with fresh parsley.
# Expert Tips:
01 -
- The smoky chorizo renders into the broth creating a depth of flavor that's impossible to replicate with anything else
- This soup comes together in under an hour but tastes like it simmered all day
- It's equally perfect for a casual weeknight dinner or feeding a crowd on a cold evening
02 -
- Don't rush the initial chorizo rendering step. Those oils are liquid gold for the soup's flavor base.
- The soup will thicken as it sits. Add more stock if reheating the next day.
- Mashing only some potatoes creates a better texture than pureeing the entire soup.
03 -
- Letting the soup rest for 10 minutes before serving improves the texture
- Grating a tiny bit of lemon zest over each bowl adds unexpected brightness