When the cool breeze of autumn starts to creep in, there’s nothing more comforting than a warm bowl of soup. This Spanish Potato Soup with Chorizo is not just a meal; it’s a hug in a bowl that captivates the senses with its rich, smoky flavors. Imagine the sizzle of chorizo invigorating your kitchen, mingling with the sweet aroma of sautéed onions and garlic. It all comes together in just 40 minutes, making it the perfect cozy weeknight dinner after a long day.
Whether you’re enjoying it alone with a slice of crusty bread or sharing it with family, this hearty dish is both satisfying and versatile. Feel free to adapt it to your taste—swap chorizo with smoked paprika for a vegetarian twist, or keep it comforting with the original ingredients. Whatever your choice, this soup promises to elevate your dining experience, making it a true crowd-pleaser. Let’s dive into the warmth of this Spanish delight!
Why is Spanish Potato Soup with Chorizo so beloved?
Comforting Warmth: This delightful soup wraps you in a cozy embrace, making it the ultimate comfort food for chilly evenings.
Savory Smoky Flavors: The rich chorizo harmonizes beautifully with creamy potatoes, creating a robust flavor profile that’s utterly enticing.
Quick & Easy: Ready in just 40 minutes, it’s perfect for a weeknight meal without compromising on heartiness.
Versatile Adaptation: Easily transform it into a vegetarian dish by swapping chorizo for smoked paprika, catering to all preferences!
Crowd-Pleasing Appeal: Whether served at family dinners or casual gatherings, this soup guarantees smiles all around, leaving everyone asking for seconds.
Spanish Potato Soup with Chorizo Ingredients
• Ready to create a heartwarming Spanish Potato Soup with Chorizo? Here’s everything you need to make this comforting dish!
For the Soup
- Olive Oil – Essential for sautéing; adds richness. Substitute with any neutral oil if preferred.
- Spanish Chorizo – Provides depth of flavor; can use spicy or mild varieties. Substitute with smoked bacon or ground chorizo if needed.
- Yellow Onion – Enhances sweetness and flavor; finely chopped. White onion can be used as a substitute.
- Garlic – Adds aromatic punch; use fresh minced. More cloves can be added to taste (up to 6 cloves).
- Carrot – Adds sweetness and texture; chopped. Additional veggies like zucchini can be included.
- Green Bell Pepper – Adds a slight crunch; deseeded and chopped. Red bell pepper can be swapped for a sweeter flavor.
- Ground Cumin – Enriches the soup with earthiness. Omit if unavailable.
- Dried Oregano – Boosts flavor depth; essential herb. Fresh oregano can be used instead.
- Sweet Paprika – Contributes color and flavor; vital for authenticity. Smoked paprika can enhance the dish’s smokiness.
- Salt and Black Pepper – Seasoning to taste; offers essential flavor balance.
- Cayenne Pepper – Provides heat; adjust to personal preference for spice level.
- Tomato Paste – Adds umami; double concentrated recommended. Omit for a tomato-free version.
- Flour – Thickens the soup; all-purpose flour or cornstarch as a gluten-free alternative.
- Waxy Potatoes – Provide structure and creamy texture; cut into bite-sized pieces. Use Yukon Gold or Red potatoes.
- Chicken Broth – Base of the soup; enhances overall flavor. Homemade broth is preferable.
- Heavy Cream – Adds richness and creaminess. For a lighter version, omit or use plant-based cream.
- Fresh Parsley – For garnish and fresh flavor. Can substitute with other herbs like cilantro.
How to Make Spanish Potato Soup with Chorizo
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Prep Ingredients: Begin by peeling and chopping the potatoes into bite-sized pieces. Deseed and chop the bell pepper, peel and chop the carrot, finely chop the onion, and mince the garlic. This ensures all your flavors blend perfectly!
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Cook Chorizo: Heat the olive oil in a large pot over medium-high heat. Add the Spanish chorizo and let it cook for about 3 minutes until it’s nicely browned and fragrant. This will fill your kitchen with an inviting aroma!
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Add Vegetables: Stir in the chopped bell pepper and let it cook for 2 minutes. Then, add the onion and garlic, cooking for another 2 minutes until everything softens and becomes aromatic.
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Incorporate Remaining Veggies and Spices: Now mix in the carrot, salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper. Stir for about 2 minutes, allowing the spices to warm and mix beautifully!
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Combine Tomato Paste and Flour: Stir in the tomato paste until well blended with the mixture. Then, add the flour, mixing it until fully incorporated to thicken your soup.
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Simmer Soup: Add the chopped potatoes and chicken broth to the pot. Bring everything to a boil, then cover, reduce the heat, and let it simmer for 15 minutes or until the potatoes are tender and creamy.
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Finish the Soup: Finally, stir in the heavy cream and freshly chopped parsley, cooking for an additional 3 minutes. Taste and adjust seasoning as needed before serving with crusty bread for that extra comfort!
Optional: Garnish with a sprinkle of extra parsley for freshness!
Exact quantities are listed in the recipe card below.
Storage Tips for Spanish Potato Soup with Chorizo
Fridge: Store your Spanish Potato Soup with Chorizo in an airtight container for up to 3 days. Make sure it cools completely before sealing to maintain freshness.
Freezer: Freeze the soup in portions using freezer-safe containers for up to 3 months. Allow it to thaw overnight in the fridge before reheating for best results.
Reheating: When ready to enjoy, reheat the soup gently on the stovetop over medium heat, stirring occasionally until warmed through. Add a splash of chicken broth or water to revive the creamy texture if needed.
Labeling: For easy identification, label your containers with the date and contents. This simple step helps you keep track of your delicious leftovers!
Expert Tips for Spanish Potato Soup with Chorizo
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Flavor Precision: Use fresh ingredients like garlic and onions to enhance the flavor. Avoid overcooking them to maintain their aromatic qualities.
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Perfect Chorizo: Sauté the chorizo until browned for a depth of flavor. Don’t rush this step; it forms the soup’s foundation.
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Vegetable Swaps: Feel free to experiment with other vegetables like zucchini or spinach for a nutrient boost without compromising the authentic taste of the Spanish potato soup.
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Thickening Technique: Mix flour thoroughly with tomato paste to avoid clumps. This helps achieve the ideal creamy texture without any lumps.
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Garnish Delight: Adding fresh parsley or other herbs as a garnish not only enhances flavor but also provides a lovely visual appeal to your Spanish Potato Soup with Chorizo.
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Storage Considerations: Cool the soup completely before storing. It can last up to 3 days in the fridge or be frozen for 3 months, perfect for meal prepping!
What to Serve with Spanish Potato Soup with Chorizo?
When you indulge in a warm bowl of Spanish Potato Soup with Chorizo, you have the perfect opportunity to create a comforting meal experience.
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Crusty Bread: This warm, crusty addition is perfect for soaking up the rich flavors of the soup, providing a satisfying crunch with each bite.
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Mixed Green Salad: A light salad with fresh greens, cucumbers, and a zesty vinaigrette can add a refreshing contrast to the hearty soup, balancing the meal beautifully.
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Garlic Breadsticks: Soft, buttery breadsticks infused with garlic make a delightful partner, enhancing the meal with their aromatic flavor and delightful texture.
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Spanish Rice: The flavorful, seasoned rice is an excellent complement, offering a heartier base that pairs wonderfully with the creamy soup.
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Roasted Vegetables: Colorful, roasted vegetables bring a variety of textures and natural sweetness, making the meal feel complete and nourishing.
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White Sangria: A chilled glass of fruity white sangria can elevate your dining experience, adding a refreshing contrast to the warm, savory soup.
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Dessert Option: Consider serving a light dessert, like flan or fruit sorbet, to round out your meal and cleanse the palate with their sweet simplicity.
These pairings promise to enhance your dining experience, turning your cozy soup into a delightful feast!
Spanish Potato Soup with Chorizo Variations
Feel free to experiment with these delightful twists to personalize your hearty soup!
- Vegetarian Swap: Replace the chorizo with smoked paprika for a smoky flavor without the meat.
- Add Greens: Toss in fresh spinach or kale during the last few minutes of cooking for a nutrient boost.
- Extra Creaminess: Swap heavy cream for coconut milk for a unique twist that adds richness and a hint of sweetness.
- Spice It Up: Stir in chopped jalapeños or a dash of hot sauce for an extra kick of heat.
- Herb Alternatives: Use fresh thyme or rosemary instead of parsley to give a different aromatic profile.
- Texture Boost: Add white beans or lentils for additional protein and a hearty texture that complements potatoes beautifully.
- Smoky Depth: Incorporate a couple of tablespoons of liquid smoke to enhance the smoky flavor without additional ingredients.
- Cheesy Delight: Stir in some cheddar or Parmesan cheese at the end for a creamy, cheesy finish that kids will love!
Make Ahead Options
These comforting Spanish Potato Soup with Chorizo is perfect for meal prep, saving you valuable time during busy weeknights! You can chop all your vegetables (potatoes, bell pepper, onion, carrot, and garlic) up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain freshness. Additionally, you can cook the chorizo and sauté the veggies, then let them cool and refrigerate for up to 3 days. When you’re ready to serve, simply combine the prepped ingredients with the broth and let it simmer according to the original instructions, adding cream at the end. This preparation will ensure your soup is just as delicious and ready to warm your soul!
Spanish Potato Soup with Chorizo Recipe FAQs
What should I look for when selecting chorizo?
Absolutely, it’s essential to choose high-quality Spanish chorizo for the best flavor! Look for one that feels firm but not overly hard, and has a rich, vibrant red color. The aroma should be spicy and smoky, hinting at its rich seasoning. If you’re unsure, ask for recommendations at your local butcher or specialty store!
How should I store leftover Spanish Potato Soup with Chorizo?
For optimal freshness, refrigerate your Spanish Potato Soup in an airtight container for up to 3 days. Ensure it has cooled completely before sealing to keep it from getting watery or losing its flavor. This simple step will maintain the beautiful creaminess of the soup!
Can I freeze Spanish Potato Soup with Chorizo?
Definitely! To freeze, portion the soup into freezer-safe containers, leaving some room at the top for expansion. It can be kept in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the fridge and reheat on the stovetop over medium heat, stirring occasionally until heated through—add a splash of broth if it thickens too much!
What if my soup is too thick?
If your soup turns out thicker than desired, don’t worry! Simply add a bit of warm chicken broth or water, stirring until you reach your preferred consistency. This way, you can easily rescue the texture without losing flavor!
Can this recipe be made vegetarian or vegan?
Absolutely, making a vegetarian version is simple! Omit the chorizo and replace it with a generous teaspoon of smoked paprika to deliver that signature smoky flavor. Use vegetable broth instead of chicken broth, and for a vegan option, you can also substitute heavy cream with plant-based cream or coconut milk for creaminess without sacrificing taste!
Is it safe for my pet to consume this soup?
While the ingredients of Spanish Potato Soup are generally safe for dogs in small amounts, be cautious. Ingredients such as garlic and onions can be toxic to pets. It’s best to keep this delicious dish just for you and let your pets enjoy their own treats!
Spanish Potato Soup with Chorizo: Hearty Comfort in a Bowl
Ingredients
Equipment
Method
- Begin by peeling and chopping the potatoes into bite-sized pieces. Deseed and chop the bell pepper, peel and chop the carrot, finely chop the onion, and mince the garlic.
- Heat the olive oil in a large pot over medium-high heat. Add the Spanish chorizo and let it cook for about 3 minutes until it's nicely browned and fragrant.
- Stir in the chopped bell pepper and let it cook for 2 minutes. Add the onion and garlic, cooking for another 2 minutes until everything softens.
- Mix in the carrot, salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper. Stir for about 2 minutes.
- Stir in the tomato paste until well blended. Then, add the flour, mixing until fully incorporated.
- Add the chopped potatoes and chicken broth. Bring to a boil, then cover, reduce the heat, and let it simmer for 15 minutes or until the potatoes are tender.
- Finally, stir in the heavy cream and freshly chopped parsley, cooking for an additional 3 minutes. Taste and adjust seasoning before serving.