Spanish Potato Soup with Chorizo Recipe
A hearty and flavorful Spanish Potato Soup with Chorizo that blends spicy and savory notes from chorizo, vegetables, and aromatic spices, finished with creamy texture and fresh parsley for garnish. Perfect for a comforting meal with a rich taste of Spanish cuisine.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Ingredients
Scale
Meat and Oils
- 1 tbsp olive oil
- 9 ounces Spanish chorizo (spicy or mild), sliced
Vegetables and Aromatics
- 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
Spices
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper
Others
- 2 tbsp double concentrated tomato paste
- 2 tbsp flour
- 6 cups chicken broth
- ¾ cup heavy cream
Instructions
- Heat the oil and cook chorizo: In a large pot or Dutch oven, warm 1 tablespoon of olive oil over medium heat. Add the sliced Spanish chorizo and cook until browned and fragrant, about 4-5 minutes. This step releases the flavors of the chorizo into the oil.
- Sauté vegetables: Add the chopped green bell pepper, finely chopped onion, minced garlic, and peeled chopped carrot to the pot with the chorizo. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, around 5-7 minutes.
- Add spices and tomato paste: Stir in 1 teaspoon each of dried oregano, ground cumin, sweet paprika, salt, black pepper, and ¼ teaspoon of cayenne pepper. Mix well to coat the vegetables and chorizo with spices. Then add 2 tablespoons of double concentrated tomato paste, stirring for another 2 minutes to deepen the flavors.
- Incorporate flour and potatoes: Sprinkle 2 tablespoons of flour over the mixture and stir well to combine, cooking for 1-2 minutes to eliminate any raw flour taste. Add the peeled and cut waxy potatoes, mixing them through the sautéed ingredients.
- Add broth and simmer: Pour in 6 cups of chicken broth, stirring to combine everything. Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes or until the potatoes are tender when pierced with a fork.
- Finish with cream and parsley: Remove the pot from heat and stir in ¾ cup of heavy cream to provide richness and smoothness to the broth. Adjust seasoning if necessary. Garnish the soup with 2 tablespoons of chopped fresh parsley before serving for a burst of freshness.
Notes
- Use waxy potatoes (like Yukon Gold) for a creamy texture that holds its shape well in the soup.
- Adjust cayenne pepper quantity to control the soup’s spiciness.
- For a thicker soup, you can mash some of the cooked potatoes before adding the cream.
- Serve with crusty bread for a complete meal.
Keywords: Spanish Potato Soup, Chorizo Soup, Hearty Soup, Spanish Cuisine, Comfort Food
Find it online: https://busyrecipe.com/spanish-potato-soup-with-chorizo-recipe/