As the crisp autumn air settles in, I find myself yearning for cozy nights wrapped in the warmth of hearty meals. That’s when my thoughts turn to the rich, smoky delight of Spanish Potato Soup with Chorizo. With every spoonful, the comforting embrace of creamy potatoes melds perfectly with the bold flavors of perfectly sautéed chorizo, creating a dish that feels both indulgent and homey.
What makes this soup even more inviting is how effortlessly it comes together with pantry staples. Imagine gathering around the table, crusty bread in hand, ready to dip into a bowl brimming with vibrant bell peppers and fragrant spices. Whether you’re cooking for family or hosting friends, this soup is a delightful crowd-pleaser, sure to bring smiles on even the busiest of weeknights. Intrigued? Let’s dive into this recipe and discover a new favorite comfort food!
Why Will You Love Spanish Potato Soup with Chorizo?
Comfort Food Bliss: This Spanish Potato Soup with Chorizo wraps you in warmth with its creamy texture and hearty ingredients, perfect for chilly evenings.
Effortless Preparation: You’ll appreciate how easily it comes together, using simple pantry staples with minimal fuss.
Crowd-Pleasing Flavor: The rich, smoky taste of chorizo combined with tender vegetables is a guaranteed hit for dinner gatherings.
Versatile Adaptability: Feel free to customize with different veggies or spices to create your spin on this classic dish.
Make-Ahead Magic: Perfect for meal prep, this soup can be made in advance and even freezes beautifully, making busy weeknights a breeze.
Addictive Aroma: As it simmers, the aromatic blend of spices fills your kitchen, making it impossible to resist diving in!
Unlock an amazing and comforting experience with this delightful recipe, perfect for any dinner table.
Spanish Potato Soup with Chorizo Ingredients
For the Soup
• Olive Oil – Used for sautéing the chorizo and vegetables; any neutral oil can be substituted.
• Chorizo – This Spanish sausage provides the flavorful base of the soup; both mild and spicy varieties work.
• Yellow Onion – Adds sweetness and depth; white onion can be used if yellow is unavailable.
• Garlic – Fresh garlic enhances the flavor; you can adjust the amount to taste.
• Green Bell Pepper – Contributes texture and sweetness; consider red bell pepper for a sweeter flavor.
• Carrot – Provides sweetness and color; you can add more carrots or substitute with zucchini.
• Waxy Potatoes – Keeps shape while cooking and adds a creamy texture; red potatoes are also a good choice.
For Seasoning
• Seasonings (Cumin, Oregano, Paprika, Cayenne, Salt, Pepper) – Elevate the soup’s flavor profile; smoked paprika can enhance richness.
• Flour – Thickens the soup for a pleasant texture; use cornstarch for a gluten-free option.
• Chicken Broth – The base liquid for depth of flavor; vegetable broth can be used for a vegetarian twist.
• Tomato Paste – Adds umami and richness; can be omitted for a tomato-free version.
For Finishing Touches
• Heavy Cream – Gives a rich, velvety finish; omit or substitute with half-and-half for a lighter version.
• Parsley – Fresh herb that brightens the soup before serving; feel free to use any fresh herbs you prefer.
This Spanish Potato Soup with Chorizo is sure to be a family favorite, boasting robust flavors and delightful textures.
How to Make Spanish Potato Soup with Chorizo
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Prep Ingredients: Begin by peeling and cutting the waxy potatoes into bite-sized pieces. Chop the bell pepper, onion, and carrot, then mince the garlic. This will make cooking a breeze.
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Heat Oil: In a large pot, heat 2 tablespoons of olive oil over medium-high heat. The oil should shimmer gently, signaling it’s ready for the chorizo.
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Sauté Chorizo: Add the chorizo to the pot and sauté for about 3 minutes, or until it’s beautifully browned. This will infuse the oil with its savory flavor.
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Cook Vegetables: Stir in the chopped bell pepper and allow it to cook for another 2 minutes. Then, add the onion and minced garlic, cooking for an additional 2 minutes until fragrant and softened.
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Mix in Carrots and Spices: Add the chopped carrot along with cumin, oregano, paprika, cayenne, salt, and pepper. Let everything cook together for 2 more minutes, letting the spices bloom and fill your kitchen with aroma.
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Incorporate Tomato Paste and Flour: Stir in the tomato paste and flour, mixing until fully combined. This will help thicken your soup later.
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Add Potatoes and Broth: Carefully stir in the potatoes, then pour in the chicken broth. Bring the mixture to a boil, cover, and reduce the heat to let it simmer for approximately 15 minutes, or until the potatoes are tender.
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Finish with Cream and Herbs: Stir in the heavy cream and chopped parsley, allowing it to cook for an additional 3 minutes. Taste and adjust the seasoning as needed for a flavorful finish.
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Serve Warm: Ladle the soup into bowls and serve hot, ideally paired with crusty bread for dipping.
Optional: Top with extra parsley for a beautiful presentation and fresh flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Spanish Potato Soup with Chorizo is perfect for meal prep enthusiasts! You can chop all your vegetables (potatoes, bell pepper, onion, carrot) and store them in an airtight container in the refrigerator for up to 3 days. Additionally, the chorizo can be sautéed in advance and refrigerated. When you’re ready to enjoy this comforting soup, simply combine the prepped ingredients with broth and follow the cooking instructions. If you’ve made it ahead, it will still be just as delicious; just stir in the cream and herbs before serving to keep flavors fresh. This approach saves time and ensures you have an effortless, hearty meal ready when you need it!
Expert Tips for Spanish Potato Soup with Chorizo
Flavorful Sautéing: Always let the chorizo get nice and brown before adding vegetables; this enhances the richness of the Spanish Potato Soup with Chorizo.
Texture Matters: Use waxy potatoes to keep their shape; avoid starchy ones since they can turn mushy and affect overall texture.
Season to Taste: Don’t hesitate to adjust the seasoning after adding cream; this step is crucial for achieving perfect flavor balance.
Simmer Smart: Allow the soup to simmer gently to let flavors meld together; a rapid boil can break down potatoes too quickly.
Thickening Tip: If your soup thickens too much while storing, simply thin it with water or additional broth when reheating.
How to Store and Freeze Spanish Potato Soup with Chorizo
Fridge: Store in an airtight container for up to 3 days. Make sure to let it cool completely before sealing to prevent condensation.
Freezer: This soup freezes well for up to 3 months. Use freezer-safe containers, leaving some space for expansion, and thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stove or in the microwave, adding a splash of water or broth if it thickens too much. Always stir it well to restore the creamy texture.
Make-Ahead: Perfect for meal prep! Make it ahead of time and store it—great for busy weeknights when all you need is a comforting bowl of Spanish Potato Soup with Chorizo.
What to Serve with Spanish Potato Soup with Chorizo?
Warm up your dinner table with delightful pairings that turn comfort into an experience.
- Crusty Bread: A classic companion, perfect for dipping into the rich soup while soaking up every savory morsel.
- Grilled Cheese Sandwich: The gooey, melty cheese pairs beautifully with the smoky flavors of the soup, creating a meal that’s irresistibly cozy.
- Garlic Breadsticks: Crunchy outside and soft inside, these breadsticks provide a satisfying contrast alongside the creamy soup.
- Mixed Green Salad: The freshness of crisp greens and tangy vinaigrette balances the richness of the soup, adding brightness to your plate.
- Pimento Cheese Dip: This creamy, spicy dip served with crunchy crackers brings a delightful flavor explosion to your meal.
- Red Wine: A glass of medium-bodied red wine enhances the robust flavors of the chorizo, making every sip a joyous addition.
- Chocolate Dessert: End the meal on a sweet note with a rich chocolate mousse or brownie that complements the flavors beautifully.
Each suggested pairing is a thoughtful nod to elevate your dining experience, embracing the warmth and heartiness of this delightful soup.
Spanish Potato Soup with Chorizo Variations
Feel free to enhance this delicious soup with your own creative twists or dietary needs!
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Vegetarian: Use plant-based chorizo and skip the cream for a hearty, meat-free option. This swap lets everyone join in the cozy meal.
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Add More Veggies: Incorporate zucchini, spinach, or kale to boost nutrition and color. Not only do these add vibrancy, but they also make each bowl even more satisfying.
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Spicy Kick: If you’re craving extra heat, toss in some diced jalapeños or increase the cayenne in the spice mix. This brings a delightful warmth to the dish.
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Creamy Dream: Swap out heavy cream for coconut milk for a tropical twist and a lighter feel. It creates a delightful creaminess while adding a hint of sweetness.
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Smoky Depth: Substitute regular paprika with smoked paprika for a richer, more complex flavor that deepens the soup’s character. Your taste buds will thank you!
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Herb Variations: Fresh cilantro or dill can replace parsley for a different herbaceous note. Just imagine the fragrance wafting through your kitchen!
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Texture Twist: For a crunch, add in some toasted pumpkin seeds or crispy chickpeas as a topping. It’s a fun way to enhance the texture in every bite.
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Quick Version: Use pre-cooked potatoes and chicken or vegetable stock for a speedy preparation. This variation is perfect for those last-minute dinner plans without sacrificing flavor!
Spanish Potato Soup with Chorizo Recipe FAQs
How do I choose the best potatoes for this soup?
Absolutely! For the best texture, opt for waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well during cooking. Avoid starchy varieties like Russets, which may become mushy and break apart in the soup.
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Can I store the soup, and how long does it last?
Very! You can keep the Spanish Potato Soup with Chorizo in an airtight container in the refrigerator for up to 3 days. Just ensure it cools completely before sealing to prevent condensation from forming inside the container.
What’s the best way to freeze this soup?
I often make a big batch and freeze it for later! To freeze, ladle the soup into freezer-safe containers, leaving about an inch of space at the top for expansion. It can be stored for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge before reheating.
How can I adjust the soup for dietary restrictions?
Great question! If you want to make this dish vegetarian, you can substitute chorizo with plant-based alternatives and use vegetable broth instead of chicken broth. Additionally, for a gluten-free version, replace the flour with cornstarch or a gluten-free flour blend to thicken the soup.
Why did my soup turn out too thick?
No worries! If the soup thickens too much after storage or during cooking, just add a splash of water or extra broth when reheating. Stir well to restore its creamy consistency and make sure to taste and adjust the seasoning if needed.
Can I add other vegetables to this soup?
Absolutely! Feel free to customize the Spanish Potato Soup with Chorizo by adding veggies like zucchini, spinach, or even kale. Just remember to adjust cooking times, so they stay tender but not overcooked!
Warm Spanish Potato Soup with Chorizo Perfect for Cozy Nights
Ingredients
Equipment
Method
- Begin by peeling and cutting the waxy potatoes into bite-sized pieces. Chop the bell pepper, onion, and carrot, then mince the garlic.
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
- Add the chorizo to the pot and sauté for about 3 minutes, or until browned.
- Stir in the chopped bell pepper and cook for another 2 minutes. Then add the onion and minced garlic, cooking for 2 more minutes.
- Add the chopped carrot along with cumin, oregano, paprika, cayenne, salt, and pepper. Let everything cook together for another 2 minutes.
- Stir in the tomato paste and flour, mixing until fully combined.
- Carefully stir in the potatoes, then pour in the chicken broth. Bring to a boil, cover, and let it simmer for about 15 minutes.
- Stir in the heavy cream and chopped parsley, allowing it to cook for an additional 3 minutes.
- Ladle the soup into bowls and serve hot.