Name: Spanish Potato Soup with Chorizo Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 1 tbsp olive oil; 9 ounces Spanish chorizo (spicy or mild), sliced; 1 green bell pepper, deseeded and chopped; 1 yellow onion, finely chopped; 4 garlic cloves, minced; 1 carrot, peeled and chopped; 1.7 pounds waxy potatoes, peeled and cut into bite-sized pieces; 2 tbsp chopped parsley; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp sweet paprika; 1 tsp salt; 1 tsp black pepper; ¼ tsp cayenne pepper; 2 tbsp double concentrated tomato paste; 2 tbsp flour; 6 cups chicken broth; ¾ cup heavy cream

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If you’re craving something comforting with a bit of a spicy kick, this Spanish Potato Soup with Chorizo Recipe is exactly what you need. It’s a bowl full of warm, earthy flavors—the creamy potatoes perfectly balance the smoky, rich chorizo, making it a meal that feels like a big hug from the inside. I often make it during chilly evenings when I want something hearty yet straightforward to whip up.

What makes this Spanish Potato Soup with Chorizo Recipe stand out for me is its versatility and the way the spices come together. It’s not just soup; it’s a flavorful experience that’s easy on the wallet and makes great leftovers too. Plus, it pairs beautifully with simple sides or a crusty loaf of bread to soak up every last drop.

Ingredients You’ll Need

Each ingredient in this Spanish Potato Soup with Chorizo Recipe is carefully chosen to build layers of flavor and texture—think smoky chorizo, tender potatoes, and aromatic spices. When shopping, look for a good quality Spanish chorizo and waxy potatoes for that creamy but firm soup consistency.

Olive oil: Use a good quality extra virgin olive oil to gently cook your vegetables and chorizo for that authentic Mediterranean touch.
Spanish chorizo: Choose spicy if you want heat or mild for more smoky, mellow flavor; sliced chorizo releases fantastic oils that flavor the whole soup.
Green bell pepper: Adds a lovely fresh crunch and mild sweetness that balances all the spices.
Yellow onion: Finely chopped, it forms the flavor base alongside the garlic—caramelizes nicely to add sweetness.
Garlic: Four cloves for that aromatic punch, minced finely to disperse flavor well.
Carrot: Chopped to add subtle sweetness and an earthy undertone that complements the potatoes.
Dried oregano: For that classic herbal note typical in Spanish cuisine.
Ground cumin: Adds warmth and depth—a small but mighty spice here.
Sweet paprika: This is key for that signature smoky flavor in Spanish dishes.
Salt: To bring all the flavors together and enhance the natural taste of ingredients.
Black pepper: Freshly ground if possible, to add a sharp, mild heat.
Cayenne pepper: Just a touch for a gentle kick—feel free to adjust to your preferred spice level.
Double concentrated tomato paste: Adds richness and depth, a small spoonful transforms the broth beautifully.
Flour: Helps thicken the soup, giving it a satisfying creamy texture without creaminess alone.
Waxy potatoes: Think Yukon gold or red potatoes; they hold their shape well and add that creamy bite.
Chicken broth: Use homemade or a good quality store-bought broth—it’s the heart of your soup’s flavor.
Heavy cream: Added at the end for a luscious richness that makes the soup comforting and indulgent.
Chopped parsley: Fresh parsley brightens the whole dish with its herby freshness right before serving.

Variations

I love experimenting with this Spanish Potato Soup with Chorizo Recipe depending on what I have on hand or who I’m cooking for. It’s so easy to personalize without losing any of that signature flavor.

Vegetarian variation: Replace the chorizo with smoked paprika-roasted chickpeas or mushrooms for a smoky, meaty texture without meat—I tried this when friends visited who don’t eat pork, and it was a hit!
Spice level adjustments: If you love heat, add extra cayenne or a splash of hot sauce. For a milder version, skip the cayenne entirely and use mild chorizo.
Cream substitute: Swap heavy cream for coconut milk for a dairy-free but still creamy finish—adds a subtle sweetness that’s really interesting.
Additional veggies: Sometimes I throw in chopped kale or spinach at the end to add some green and extra nutrition without complicating the recipe.

How to Make Spanish Potato Soup with Chorizo Recipe

Step 1: Sauté the Chorizo and Vegetables

Start by heating olive oil in a large pot over medium heat, then add the sliced chorizo. Cook until it renders its fat and starts to brown lightly—this flavor-packed oil is what really perfumes the soup. Next, toss in the chopped green bell pepper, yellow onion, garlic, and carrot. Stir and cook until they soften, about 5-7 minutes. This step builds a rich, aromatic base, so don’t rush it. If your veggies start browning too fast, turn down the heat.

Step 2: Add the Spices and Tomato Paste

Sprinkle the oregano, cumin, paprika, salt, black pepper, and cayenne pepper into your pot. Stir well so the spices coat the veggies and chorizo, unlocking their full aroma. Then stir in the double concentrated tomato paste—this little bit adds a beautiful depth and slight tang that rounds out the flavors. Cook for another 1-2 minutes, letting everything meld together.

Step 3: Make the Soup Base and Add Potatoes

Sprinkle the flour over the vegetable and chorizo mixture and stir well to combine—it acts as a natural thickener. Slowly pour in the chicken broth while stirring constantly to avoid lumps forming. Bring everything to a gentle boil, then add the peeled and chopped waxy potatoes. Reduce heat to low and simmer uncovered for about 25-30 minutes, or until the potatoes are fork-tender and the soup thickens.

Step 4: Finish with Heavy Cream and Parsley

When the potatoes are perfectly tender, stir in the heavy cream for that silky finish. Let the soup warm through without boiling once cream is added, to keep it smooth and prevent curdling. Finally, stir in the chopped parsley for a fresh pop of color and herbaceous brightness. Give the soup one last taste and adjust seasoning if needed—sometimes a pinch more salt or pepper makes all the difference!

How to Serve Spanish Potato Soup with Chorizo Recipe

Spanish Potato Soup with Chorizo Recipe - Recipe Image

Garnishes

I usually keep the garnishes simple—a little extra chopped parsley for freshness and a drizzle of good olive oil just before serving. Sometimes, I add a few crumbled Manchego cheese shavings, which add a salty, nutty note that’s divine. A sprinkle of smoked paprika on top not only looks pretty but boosts that smoky vibe.

Side Dishes

Crusty, thick slices of rustic bread or fresh baguette are my go-to sides—it’s perfect for dipping and soaking up the flavorful broth. I’ve also served this soup alongside simple Spanish tapas like marinated olives or roasted almonds for a fun twist.

Creative Ways to Present

For special occasions, I like serving the soup in mini cast-iron skillets or rustic bread bowls which make it feel extra cozy and festive. A sprinkle of finely sliced green onions or a dollop of sour cream can add a different texture and taste experience, especially if you’re sharing with guests.

Make Ahead and Storage

Storing Leftovers

I find that this Spanish Potato Soup with Chorizo Recipe actually tastes better the next day because the flavors have more time to meld. Store leftovers in an airtight container in the fridge for up to 3 days. Make sure to let the soup cool before refrigerating to maintain texture and freshness.

Freezing

This soup freezes quite well if you want to prep ahead. Use freezer-safe containers and leave some headspace because liquids expand. When you’re ready, thaw overnight in the fridge and give it a good stir before reheating. The cream might separate a bit after freezing, so stir thoroughly or add a splash of fresh cream when reheating if needed.

Reheating

Reheat gently on the stove over low to medium heat, stirring frequently to prevent sticking or burning. Avoid boiling once cream is added, as high heat can cause it to curdle. If the soup thickens too much during reheating, simply add a bit of broth or water to loosen it up.

FAQs

Can I use other types of sausage instead of Spanish chorizo in this Spanish Potato Soup with Chorizo Recipe?

Definitely! While Spanish chorizo offers a unique smoky, paprika-forward flavor, you can substitute with other sausages like smoked sausage or even Italian sausage if that’s what you have on hand. Just keep in mind that the flavor profile will shift, so you might want to adjust the spices accordingly to keep that rich, smoky feel.
Is it possible to make this Spanish Potato Soup with Chorizo Recipe gluten-free?

Yes! To keep it gluten-free, just swap out the regular flour for a gluten-free alternative like rice flour or cornstarch (use about half the amount). This will still thicken your soup nicely without any noticeable difference in texture.
Can I prepare this soup in advance for meal prep?

Absolutely! This soup is fantastic for meal prep since the flavors deepen overnight. Prepare the soup fully, cool it, and store in airtight containers in the fridge for up to 3 days or freeze for longer storage. Reheat gently for best results, and consider adding fresh parsley right before serving for brightness.
What type of potatoes should I use for the best texture in this Spanish Potato Soup with Chorizo Recipe?

Waxy potatoes like Yukon gold or red potatoes are ideal because they hold their shape well during cooking yet become tender enough to give the soup a creamy consistency. Avoid starchy potatoes like Russets, which tend to break down completely and make the soup gluey.
Can I make this soup vegetarian?

You can! Simply leave out the chorizo and use vegetable broth instead of chicken broth. To add smoky flavor, consider adding smoked paprika and roasted veggies or roasted chickpeas as a substitute to mimic the meaty texture and depth.

Final Thoughts

This Spanish Potato Soup with Chorizo Recipe is one of those dishes I keep coming back to because it’s consistently comforting and flavorful without being complicated. Whether you’re feeding a family, meal-prepping, or just looking for a cozy dinner, this soup checks all the boxes. I hope you enjoy making and sharing it as much as I do—it’s like having a little taste of Spain in your own kitchen.