Spanish Potato Soup with Chorizo (Printable)

Hearty soup featuring tender potatoes, smoky chorizo, and aromatic vegetables in a flavorful broth.

# What You'll Need:

→ Meats

01 - 7 oz Spanish chorizo sausage, sliced

→ Vegetables

02 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and diced
03 - 1 large onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 large carrot, diced
06 - 1 red bell pepper, diced
07 - 1 stalk celery, diced

→ Liquids

08 - 5 cups chicken or vegetable stock
09 - 2 tbsp olive oil

→ Seasonings

10 - 1 tsp smoked paprika
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp fresh parsley, chopped for garnish

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add the chorizo slices and cook for 3-4 minutes until they start to release their oils and slightly crisp. Remove half of the chorizo and set aside for garnish.
02 - Add the onion, garlic, carrot, celery, and red bell pepper to the pot. Sauté for 5-6 minutes until vegetables are softened.
03 - Stir in the smoked paprika, then add the potatoes and bay leaf. Mix well to coat the potatoes in the oils and spices.
04 - Pour in the chicken or vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, or until potatoes are tender.
05 - Remove the bay leaf. For a creamier texture, lightly mash some of the potatoes in the pot with a spoon.
06 - Season with salt and pepper to taste. Ladle the soup into bowls. Top with the reserved chorizo slices and sprinkle with fresh parsley.

# Expert Advice:

01 -
  • The chorizo creates its own rich oil that seasons the entire soup
  • Everything cooks in one pot but tastes like it simmered all day
  • You can adjust the texture from brothy to creamy without adding cream
02 -
  • Never skip the step of removing half the chorizo before adding vegetables
  • The soup tastes better the next day as flavors continue to develop
  • Resist the urge to stir too frequently or the potatoes will break down completely
03 -
  • Buy chorizo from the deli counter instead of prepackaged for better flavor
  • Use a potato masher instead of a spoon if you want larger chunks in a creamy base

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