As the chilly winds of winter begin to swirl outside, there’s nothing quite like curling up with a warm bowl of Spanish Potato Soup with Chorizo. Picture this: the enticing aroma of garlic sizzling in olive oil, mingling with the smoky notes of chorizo and the earthy depth of cumin and paprika. Every spoonful is a heartwarming embrace, reminding you that simple ingredients can create flavors that dance delightfully on your palate.
What I adore most about this recipe is its remarkable ease—ready in under an hour, it’s perfect for both seasoned chefs and kitchen novices alike. The combination of creamy Yukon Gold potatoes and rich chorizo creates a dish that is not just filling but incredibly satisfying. Whether you’re winding down after a long day, hosting a cozy gathering, or simply craving comfort food, this soup checks all the boxes. Let’s dive in and add a touch of Spanish flair to your dinner table!
Why is Spanish Potato Soup With Chorizo irresistible?
Comforting warmth: With its hearty ingredients, this soup wraps you in a cozy blanket of flavor, perfect for cold nights.
Quick and easy: Ready in under an hour, you’ll have a satisfying meal without spending all evening in the kitchen.
Flavorful fusion: The smoky chorizo and earthy spices create a delicious blend that elevates simple potatoes to gourmet comfort food.
Versatile variations: Feel free to customize with your favorite veggies or types of sausage, making it an adaptable favorite.
Crowd-pleaser: Ideal for family dinners or gatherings, this soup appeals to everyone, ensuring each bowl leaves you wanting more.
Spanish Potato Soup With Chorizo Ingredients
For the Base
- Olive Oil – Adds richness and aids in sautéing vegetables; essential for flavor and cooking.
- Onion – Provides a savory base and aromatic sweetness; must sauté until translucent.
- Garlic – Enhances flavor with its aromatic qualities; use fresh minced garlic for best taste.
- Chorizo – The star of the dish, imparting a smoky, savory taste; Spanish chorizo is recommended.
For the Seasoning
- Smoked Paprika – Adds depth and a mild smokiness; do not skip, as it’s vital for authentic flavor.
- Cumin – Contributes warmth and earthiness; a small amount elevates the flavor profile.
For the Soup
- Chicken Broth – Acts as the soup’s base, providing liquid and flavor; vegetable broth can be used for a vegetarian option.
- Yukon Gold Potatoes – Offer a creamy texture while holding their shape; Russet potatoes can be used but watch cooking time.
- Salt & Pepper – Essential for seasoning; adjust to personal taste before serving.
For the Garnish
- Fresh Parsley – Adds a fresh herbaceous note; chop just before serving for the best flavor.
This hearty and comforting Spanish Potato Soup with Chorizo will warm your kitchen and your soul, creating a delightful meal in no time!
How to Make Spanish Potato Soup With Chorizo
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Heat Oil: Warm 1 tablespoon of olive oil in a large pot over medium heat until shimmering. This will create a flavorful base for your soup.
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Sauté Onion: Add chopped onion and sauté for about 5 minutes until it turns translucent. This step builds a delicious foundation of flavor.
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Cook Garlic and Chorizo: Stir in minced garlic and sliced chorizo; cook for another 3 minutes. You’ll want the chorizo to release its smoky oils, infusing the soup with yumminess.
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Toast Spices: Mix in smoked paprika and cumin; cook briefly to toast the spices. Breath in the aromatic blend—it’s a taste of Spain!
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Add Broth and Potatoes: Pour in 4 cups of chicken broth along with cubed Yukon Gold potatoes. Each potato should feel cozy in the soup!
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Simmer: Bring to a boil, then reduce heat and let it simmer for about 20 minutes. The potatoes should be tender and easily pierced with a fork.
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Season: Season your soup with salt and pepper according to your taste. Stir well and take a moment to appreciate the rich aroma wafting from the pot.
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Garnish and Serve: Ladle the soup into bowls and top with freshly chopped parsley. This garnish adds a lovely pop of color and freshness!
Optional: Serve with crusty bread for dipping or a fresh salad for a complete meal.
Exact quantities are listed in the recipe card below.
Spanish Potato Soup With Chorizo Customizations
Feel free to adapt this delicious recipe to match your personal taste and dietary needs, adding your own unique twist!
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Vegetarian: Swap the chorizo for sautéed mushrooms or tempeh and use vegetable broth for a meatless delight.
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Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper for a zesty heat that complements the smoky flavors.
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Herb Boost: Experiment with fresh herbs like thyme or rosemary for an aromatic flavor dimension that dances on your palate.
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Creamy Finish: For a richer texture, stir in a splash of cream or coconut milk just before serving to create a silky soup.
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Root Veggie Mix: Toss in diced carrots or parsnips for a sweet contrast that harmonizes beautifully with the savory chorizo.
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Lentil Power: Mix in cooked lentils towards the end for a hearty protein boost that will make each bowl even more filling.
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Cheesy Topping: Sprinkle shredded cheese on top just before serving and let it melt for added creaminess to the warm, inviting bowl.
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Citrus Zing: A squeeze of fresh lemon or lime juice before serving brightens the dish and enhances the overall flavors in an uplifting way.
Make Ahead Options
These Spanish Potato Soup with Chorizo are perfect for busy weeknights! You can prepare the soup base (sautéed onion, garlic, and chorizo) up to 24 hours in advance, storing it in the refrigerator to maintain its rich flavor. Simply refrigerate the sautéed mixture in an airtight container. You can also cube the Yukon Gold potatoes ahead of time; just soak them in cold water to prevent browning and store for up to 3 days. When you’re ready to serve, heat the sautéed base in a pot, add the broth and soaked potatoes, bring to a boil, and simmer until the potatoes are tender. This way, you’ll enjoy a hearty, comforting meal with minimal effort!
What to Serve with Spanish Potato Soup with Chorizo?
As the delightful aroma of your soup lingers in the air, imagine enhancing your meal with perfect pairings that keep the comfort flowing.
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Crusty Bread: Ideal for dipping, it complements the soup’s richness and soaks up every delicious drop. Think warm, freshly baked sourdough or crusty baguette: each bite is a symphony with the soup!
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Simple Green Salad: A fresh salad with crisp greens, tomatoes, and a light vinaigrette adds a refreshing crunch that balances the soup’s warmth. The sharpness of the vinaigrette will wake your taste buds.
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Grated Cheese: Sprinkle some aged Manchego or sharp cheddar on top for an extra layer of creamy goodness. It melts beautifully and enriches the flavor profile, creating a comforting embrace in each spoonful.
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Garlic Toast: Toast some bread with garlic and olive oil, toasting it to a delightful golden crispiness. This adds a savory crunch and pairs beautifully with the creamy soup texture.
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Pickled Vegetables: A small side of pickled radishes or cucumbers provides a tangy zing that cuts through the richness of the soup. Their crunch creates a lively contrast on your palate.
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Red Wine: A glass of robust red wine like Tempranillo enhances the smoky chorizo flavors while warming your heart—a perfect pairing to deepen the experience.
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Churros with Chocolate Sauce: End your meal with a sweet treat! These crispy dough pastries coffee flourish wonderfully with a cup of hot chocolate. The sweetness perfectly balances the savory elements of your dinner.
Expert Tips for Spanish Potato Soup With Chorizo
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Use Fresh Ingredients: Fresh garlic and good-quality chorizo elevate the soup’s flavor significantly. Don’t skimp on quality; the taste will reflect it!
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Watch Your Potatoes: Keep an eye on the Yukon Gold potatoes while they simmer. Overcooking can lead to mushy texture; aim for fork-tender, not falling apart.
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Customize Wisely: Feel free to add your favorite vegetables, but be sure to adjust cooking times. For example, carrots may need a little more time than potatoes.
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Adjust the Spice: If you like it spicy, add red pepper flakes or a splash of hot sauce, but start small to avoid overwhelming the smoky flavor of the chorizo.
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Store Properly: When storing leftover Spanish Potato Soup With Chorizo, let it cool before placing in an airtight container. It can be kept in the fridge for up to three days.
Storage Tips for Spanish Potato Soup With Chorizo
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Allow the soup to cool completely before sealing to maintain freshness.
Freezer: For longer storage, freeze soup in a freezer-safe container for up to 3 months. Be sure to leave space for expansion, as liquids can swell when frozen.
Reheating: When you’re ready to enjoy your soup again, thaw overnight in the fridge, then reheat gently on the stovetop over low heat, stirring occasionally to ensure even warming.
Avoid Overcooking: If reheating from frozen, warm on low-medium heat and check for doneness to prevent overcooking the potatoes in the Spanish Potato Soup with Chorizo.
Spanish Potato Soup With Chorizo Recipe FAQs
How do I choose the best chorizo for this soup?
Absolutely! For the best flavor, go with Spanish chorizo—it has that smoky, savory taste that truly elevates the soup. If you prefer a lighter option, turkey chorizo can work; just drain any excess grease after cooking. Be sure to chop the chorizo into bite-sized pieces for even cooking and flavor distribution.
How should I store leftovers of Spanish Potato Soup With Chorizo?
To store leftovers, allow the soup to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you’re looking to prolong its life, freeze it in a freezer-safe container for up to 3 months. Always remember to leave some space in the container, as liquids expand when frozen!
Can I freeze Spanish Potato Soup With Chorizo? If so, how?
Yes, you can absolutely freeze it! To do so, let the soup cool completely first. Then, pour servings into freezer-safe containers, leaving about an inch of space at the top to allow for expansion. Seal tightly and label with the date. When you’re ready to enjoy the soup, thaw it overnight in the refrigerator before reheating on the stovetop over low heat, stirring gently to ensure even warming.
What if my potatoes are mushy after cooking?
Very good question! If your potatoes have turned mushy, it can happen if they’re overcooked. To prevent this, keep an eye on them as they simmer. You want them fork-tender but firm enough to hold their shape. If they do become mushy, purée part of the mixture using an immersion blender to create a thicker consistency, while leaving some chunks for texture.
Are there any dietary considerations for this soup?
Definitely! If you have dietary restrictions, this recipe is easily customizable. You can switch out the chicken broth for vegetable broth to make it vegetarian or vegan. Just ensure your chorizo is gluten-free if that’s a concern for you. This soup is also nut-free, making it a safe option for those with nut allergies. Always read ingredient labels if you’re using store-bought items to avoid allergens.
How can I add more vegetables to this soup?
Feel free to customize your soup! You can add veggies like carrots, spinach, or kale. Just note that different vegetables may require different cooking times. For instance, add chopped carrots along with the potatoes since they need time to soften, or stir in fresh spinach during the last few minutes of cooking so it wilts perfectly without overcooking.
Cozy Up with Spanish Potato Soup with Chorizo in 40 Minutes
Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a large pot over medium heat until shimmering.
- Add chopped onion and sauté for about 5 minutes until it turns translucent.
- Stir in minced garlic and sliced chorizo; cook for another 3 minutes.
- Mix in smoked paprika and cumin; cook briefly to toast the spices.
- Pour in 4 cups of chicken broth along with cubed Yukon Gold potatoes.
- Bring to a boil, then reduce heat and let it simmer for about 20 minutes.
- Season your soup with salt and pepper according to your taste.
- Ladle the soup into bowls and top with freshly chopped parsley.