As the sun begins to set and a chill creeps into the air, there’s nothing quite like the cozy embrace of a warm bowl of soup. It was on a crisp evening that I found myself inspired to create this Spanish Potato Soup with Chorizo, a dish that combines the rich, smoky flavor of chorizo with creamy potatoes and vibrant bell peppers. Remember that time you opened the pantry and discovered a medley of ingredients just waiting to be turned into something special? This recipe is that moment captured in a bowl.
With just 40 minutes of preparation, you can transform humble pantry staples into a hearty comfort food that warms both the stomach and soul. Whether you’re seeking a quick weeknight meal or a crowd-pleasing dish to share with friends, this soup checks all the boxes. Its luscious texture and depth of flavor make it a must-try, while the option to tweak the spice level means everyone can enjoy their perfect bowl. So, grab your ingredients, and let’s dive into the art of simmering something truly delightful!
Why is Spanish Potato Soup with Chorizo special?
Comforting warmth: This Spanish Potato Soup with Chorizo wraps you in a cozy embrace with its creamy base and smoky Chorizo, perfect for chilly evenings.
Quick to prepare: In just 40 minutes, you can create a hearty dish that satisfies your cravings while being simple enough for any home cook.
Customizable delight: Whether you prefer it spicy or mild, you can easily adjust the heat level to suit your taste buds.
Nutrient-packed: With potatoes, bell peppers, and optional added vegetables, this soup doesn’t just taste amazing—it’s also a great way to sneak in some extra nutrition!
Perfect for sharing: Ideal for family gatherings or casual dinners with friends, serve it with crusty bread to make it a complete meal!
Spanish Potato Soup with Chorizo Ingredients
For the Soup
• Olive Oil – cooking fat to sauté the chorizo and vegetables; substitute with any neutral oil if desired.
• Spanish Chorizo – the main flavor contributor; use spicy or mild based on your heat preference, or substitute with smoked bacon for a different twist.
• Yellow Onion – adds sweetness and depth; white onion works as a suitable alternative if needed.
• Garlic – fresh minced garlic elevates the flavor; feel free to increase the amount to taste.
• Carrot – provides sweetness; can be replaced with more bell pepper or other veggies like zucchini for added nutrition.
• Green Bell Pepper – adds texture and flavor; red bell pepper can be swapped in for extra sweetness.
• Waxy Potatoes – essential for the soup’s creamy base; avoid starchy potatoes that may fall apart.
• Ground Cumin, Dried Oregano, Sweet Paprika, Black Pepper, Salt, Cayenne Pepper – these essential spices deepen the flavor; smoked paprika is a great substitute for a smoky aroma.
• Flour – thickens the soup for a creamy consistency; cornstarch can be used as a gluten-free alternative.
• Chicken Broth – shapes the soup’s flavor; homemade is preferred, but store-bought works well too.
• Double Concentrated Tomato Paste – adds umami richness; can be omitted for a lighter flavor.
• Heavy Cream – contributes to a rich, velvety texture; replace with a dairy-free alternative for a lighter version.
• Fresh Parsley – used for garnish, enhancing both flavor and freshness in your bowl.
Now that you have all the ingredients for this delightful Spanish Potato Soup with Chorizo, it’s time to bring your kitchen to life with this heartwarming recipe!
How to Make Spanish Potato Soup with Chorizo
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Prepare ingredients: Start by peeling and chopping the potatoes, carrot, and bell pepper, and finely mince the garlic and onion. This will streamline your cooking and help everything come together smoothly.
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Heat oil: In a large pot, warm up the olive oil over medium-high heat. Add the chorizo, cooking until it’s beautifully browned, about 3 minutes. This will enhance its rich, smoky flavor that’s vital to the soup.
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Sauté veggies: Toss in the bell pepper and sauté for 2 minutes. Next, add the onion and garlic, cooking for an additional 2 minutes until fragrant and softened. Watch for the onions to turn translucent!
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Add spices: Stir in the chopped carrot along with salt, black pepper, cumin, oregano, sweet paprika, and cayenne pepper. Cook for another 2 minutes to let those flavors meld beautifully.
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Incorporate paste and flour: Mix in the double concentrated tomato paste and flour until well blended. This step will help thicken your soup and deepen its color.
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Cook potatoes: Add the waxy potatoes and pour in the chicken broth. Bring the mixture to a boil, then cover and lower the heat to medium-low. Let it simmer for about 15 minutes, or until the potatoes are tender and lovely.
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Finish with cream: Stir in the heavy cream and fresh parsley. Allow it to cook for an additional 3 minutes, then taste and adjust seasoning as necessary!
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Serve hot: Ladle the soup into bowls and enjoy your comforting creation alongside crusty bread—perfect for dipping and savoring!
Optional: Garnish with extra parsley or a dash of smoked paprika for a pop of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Spanish Potato Soup with Chorizo?
To create a complete and memorable meal, consider these delightful pairings that enhance your cozy soup experience.
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Crusty Bread: This is a classic companion, perfect for dipping into the creamy soup, soaking up every soulful bite. The crunchy crust adds texture, balancing the smoothness of the soup beautifully.
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Simple Green Salad: A refreshing salad with mixed greens, cherry tomatoes, and a light vinaigrette offers a crisp contrast, enhancing the hearty soup while adding a burst of freshness.
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Garlic Breadsticks: The warm, buttery embrace of garlic breadsticks complements the robust flavors of the soup, allowing you to enjoy every delectable morsel together!
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Roasted Vegetables: Roasted carrots, zucchini, and bell peppers not only bring color to your table but also add an extra layer of earthy flavors that harmonize perfectly with the chorizo base.
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Cheese Quesadillas: Easy to prepare and delicious, the melty cheese wrapped in a crisp tortilla makes for a comforting side—a delightful pairing with each bowl of soup.
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Sangria: Celebrate the rich Spanish influences of this dish with a glass of sangria. Its fruity and refreshing flavors marry wonderfully with the spicy, smoky notes of the chorizo, making your meal feel festive.
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Lemon Sorbet: End your meal with a refreshing scoop of lemon sorbet. Its bright, zesty flavor cleanses the palate after the heartiness of the soup, providing a delightful contrast in the end.
Each of these pairings not only complements the unique flavors of the Spanish Potato Soup with Chorizo but also creates an inviting dining experience that’s perfect for any occasion.
Make Ahead Options
These Spanish Potato Soup with Chorizo are perfect for meal prep enthusiasts! You can chop and prepare all the vegetables (potatoes, carrots, bell peppers, onion, and garlic) up to 24 hours in advance; simply store them in an airtight container in the refrigerator to maintain freshness. If you desire to save even more time, sauté the chorizo and vegetables but stop before adding the broth, then refrigerate for up to 3 days. When you’re ready to enjoy this comforting soup, reheat the mixture in a pot, add the chicken broth, and simmer until the potatoes are tender. Finish with heavy cream and parsley, and you’ll have a delicious, hassle-free meal that feels just as comforting as if it were freshly made!
Expert Tips for Spanish Potato Soup with Chorizo
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Layer Flavors: Allow each ingredient to cook individually to enhance their flavors. This layering technique improves the overall taste of your Spanish Potato Soup with Chorizo.
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Choose Potatoes Wisely: Use waxy potatoes for their ability to hold shape and creaminess. Avoid starchy varieties that may disintegrate during cooking.
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Spice Adjustment: If you prefer milder flavors, start with less cayenne pepper and add more after tasting. It’s easier to add heat than to tone it down!
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Storage Savvy: This soup keeps well in the fridge for up to 3 days. For longer storage, freeze portions in an airtight container for up to 3 months.
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Garnish Smartly: Top with fresh parsley or a sprinkle of smoked paprika just before serving to brighten the final dish and impress your guests!
Spanish Potato Soup with Chorizo Variations
Feel free to make this hearty soup your own with these fun and delicious tweaks!
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Vegetarian: Omit chorizo and add smoked paprika for a deep, smoky flavor without the meat. Your taste buds won’t miss a beat!
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Spicy Kick: Add chopped jalapeños or a dash of hot sauce for an extra layer of heat. Spice lovers will truly enjoy this fiery twist.
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Creamy Without Dairy: Replace heavy cream with coconut milk or a cashew cream for a rich, creamy texture that’s dairy-free and delicious.
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Extra Veggies: Toss in chopped spinach, kale, or even sweet corn for added nutrition and a pop of color. This is a perfect way to sneak in those greens!
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Texture Twist: For more bite, substitute some of the potatoes with diced sweet potatoes. They add a delightful sweetness that complements the savory chorizo.
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Broth Swap: Use vegetable broth instead of chicken broth for a lighter option that still brings comforting flavor to the dish.
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Herb Infusion: Experiment with fresh herbs like thyme or cilantro to brighten up the soup. A sprinkle on top just before serving will tantalize the senses!
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Bean Boost: Stir in a can of white beans for added protein and heartiness. This makes the soup even more filling and satisfying.
Embrace your creativity in the kitchen and enjoy all the possibilities this beloved soup offers!
How to Store and Freeze Spanish Potato Soup with Chorizo
Fridge: Store leftover Spanish Potato Soup with Chorizo in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water to restore its creamy texture.
Freezer: For longer storage, freeze portions of the soup in airtight containers for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stovetop.
Reheating: Always reheat the soup gently over medium-low heat, stirring occasionally to ensure it’s heated evenly. Adjust the consistency with a bit of broth or water if needed.
Portioning: When freezing, consider portioning the soup into single servings; this makes it easy to enjoy a cozy bowl anytime the craving strikes!
Spanish Potato Soup with Chorizo Recipe FAQs
What type of potatoes should I use for Spanish Potato Soup with Chorizo?
For the best results, use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape and provide a creamy texture. Avoid starchy potatoes such as Russets, as they tend to break down and can make the soup too watery.
How should I store leftover Spanish Potato Soup with Chorizo?
Store your leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to maintain its creamy consistency and heat gently over medium-low to prevent burning.
Can I freeze Spanish Potato Soup with Chorizo?
Absolutely! This soup is freezer-friendly for up to 3 months. To freeze, portion it into airtight containers and allow it to cool completely before sealing. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat.
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What are some common adjustments for dietary needs?
If you need a vegetarian version, simply omit the chorizo and use smoked paprika to maintain the flavor. You can also add more vegetables, such as zucchini or spinach, for added nutrition. For a gluten-free option, substitute flour with cornstarch to thicken the soup.
How do I know if my bell peppers and onions are ripe?
Look for bell peppers that are firm and shiny with no wrinkles or dark spots. Onions should be dry with a papery outer skin. If either has any dark spots or mold, it’s best to avoid them as they may affect the soup’s flavor.
What spices can I use instead of cayenne pepper?
If you want to reduce the heat, consider using smoked paprika, which adds depth without the extra spice. Alternatively, you can add a pinch of black pepper or some sweet paprika for warmth without the heat. Feel free to adjust according to your taste preference!
Spanish Potato Soup with Chorizo: Cozy Comfort in Every Bowl
Ingredients
Equipment
Method
- Start by peeling and chopping the potatoes, carrot, and bell pepper, and finely mince the garlic and onion.
- In a large pot, warm up the olive oil over medium-high heat.
- Add the chorizo, cooking until it’s beautifully browned, about 3 minutes.
- Toss in the bell pepper and sauté for 2 minutes, then add the onion and garlic, cooking for an additional 2 minutes until fragrant.
- Stir in the chopped carrot along with salt, black pepper, cumin, oregano, sweet paprika, and cayenne pepper. Cook for another 2 minutes.
- Mix in the double concentrated tomato paste and flour until well blended.
- Add the waxy potatoes and pour in the chicken broth. Bring to a boil, then cover and simmer for about 15 minutes until the potatoes are tender.
- Stir in the heavy cream and fresh parsley. Cook for an additional 3 minutes, then adjust seasoning as necessary.
- Ladle the soup into bowls and enjoy alongside crusty bread.