Delicious Spanish Potato Soup with Chorizo Recipe

Oh, friends, let me tell you about *Spanish Potato Soup with Chorizo*. This isn’t just a recipe; it’s a warm hug in a bowl, a taste of home, and a dish that’s seen me through countless busy weeknights. I remember the first time I tried to make Spanish Potato Soup with Chorizo; it was a DISASTER! The potatoes were mushy, the chorizo was greasy, and the whole thing tasted… well, let’s just say the dog enjoyed it more than my kids did. But I persevered, tweaking and testing until I landed on this version of Spanish Potato Soup with Chorizo.

Now, it’s a family favorite. There’s something so comforting about the smoky chorizo, the creamy potatoes, and the subtle spices all mingling together in this Spanish Potato Soup with Chorizo. It’s the kind of dish that fills the kitchen with the most amazing aroma, drawing everyone in like moths to a flame. This Spanish Potato Soup with Chorizo recipe has become a staple in my home, not only for its delicious taste, but also for the memories created while making it.

Trust me, if I can make a delicious Spanish Potato Soup with Chorizo, anyone can! So, grab your apron, and let’s get cooking! I’m going to walk you through every step, sharing all my little secrets and hard-earned wisdom along the way. Get ready to make a Spanish Potato Soup with Chorizo that will have everyone asking for seconds!

INGREDIENTS

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 ounces Spanish chorizo, diced (I always use the spicy kind in my hearty bowl of Spanish Potato Soup with Chorizo because my husband loves the extra kick!)
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper (optional, for extra heat in this Spanish Potato Soup with Chorizo)
• 6 cups chicken broth (Vegetable broth works great too if you don’t have any)
• 1.5 pounds Yukon gold potatoes, peeled and cubed
• 1 (14.5 ounce) can diced tomatoes, undrained
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• A drizzle of olive oil for serving (Optional, but I love it in my smoky Spanish Potato Soup with Chorizo)
• A squeeze of lemon or lime (trust me, this is a Creamy Spanish Potato Soup with Chorizo game changer!)

For my Spanish Potato Soup with Chorizo, I always splurge a little on the chorizo. The quality really makes a difference in the flavor. And don’t be afraid to experiment with different types of potatoes – I’ve even used red potatoes when I was out of Yukon Golds, and it still turned out delicious! When making Spanish Potato Soup with Chorizo, you can really adjust it to what you have!

I’ve also learned a little trick to save time when making this Spanish Potato Soup with Chorizo. I buy pre-diced onions and garlic sometimes. It saves me about 10 minutes of prep time, which is a lifesaver on busy weeknights. My mom always taught me to not be afraid to take the help that is offered, especially when making a simple meal like a delicious Spanish Potato Soup with Chorizo.

Remember, cooking is all about having fun and experimenting. Don’t be afraid to make substitutions or adjustments based on your own preferences. This easy Spanish Potato Soup with Chorizo is just a starting point – feel free to make it your own!

How to Make – Step by Step

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Next, add the minced garlic and diced chorizo. Cook for another 5 minutes, stirring occasionally, until the chorizo is lightly browned and has rendered some of its fat. The smell alone is enough to make me excited about this Spanish Potato Soup with Chorizo!
2. Stir in the smoked paprika, cumin, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until fragrant. This step is crucial for blooming the spices and really bringing out their flavor. Don’t skip it when making this Spanish Potato Soup with Chorizo!
3. Pour in the chicken broth and add the cubed potatoes and diced tomatoes (undrained). Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. Sometimes I let it simmer a bit longer for an even richer flavor. As the potatoes cook in the broth with the spices and chorizo, they will become infused with their flavor. This will make the best Spanish Potato Soup with Chorizo you’ve ever tried.
4. Using an immersion blender, carefully blend about half of the soup until smooth. (Alternatively, you can transfer about half of the soup to a regular blender, but be very careful when blending hot liquids – vent the blender lid to prevent splattering.) This step is what gives the Spanish Potato Soup with Chorizo its creamy texture. Be sure not to blend the whole soup – you want some chunky bits in there.
5. Return the blended soup to the pot and stir to combine. Season with salt and pepper to taste. Taste and adjust the seasonings according to your preference. Feel free to add a little more smoked paprika or cumin if you like. It is important to get the spice amounts correct to deliver the best Spanish Potato Soup with Chorizo possible!
6. Ladle the Spanish Potato Soup with Chorizo into bowls and garnish with fresh cilantro, a drizzle of olive oil (if desired), and a squeeze of lemon or lime. Serve hot and enjoy! This is the best part – finally getting to eat this amazing Spanish Potato Soup with Chorizo!

Pro Tip: Don’t have an immersion blender? No problem! You can skip the blending step altogether and just mash some of the potatoes with a fork to thicken the soup. Also, if you want a thicker Spanish Potato Soup with Chorizo, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last few minutes of cooking. Want to learn more about great Spanish food? Check out Spanish Potato and Chorizo Soup – Skinny Spatula.

SERVING & ENJOYING

My family devours this Spanish Potato Soup with Chorizo. My daughter loves it with a dollop of sour cream, while my son prefers his with a sprinkle of shredded cheese. My husband always wants a side of crusty bread to soak up all the delicious broth. This unique Spanish Potato Soup with Chorizo is such a great meal for the whole family.

I usually serve this spicy Spanish Potato Soup with Chorizo with a simple green salad and some crusty bread for dipping. It’s also fantastic with a side of grilled cheese sandwiches for the kids. The bright flavors of the soup pair beautifully with the richness of the cheese. For the adults, I sometimes add a glass of Rioja wine. It’s the perfect complement to the smoky flavors of the chorizo in the Spanish Potato Soup with Chorizo.

I often make this quick Spanish Potato Soup with Chorizo on chilly evenings or when I’m feeling under the weather. It’s so comforting and nourishing, and it always makes me feel better. I also love to make a big batch of this Spanish Potato Soup with Chorizo on Sunday and enjoy it for lunch throughout the week. It’s even better the next day, as the flavors have had a chance to meld together even more. I store any left overs from making my Spanish Potato Soup with Chorizo in an airtight container in the fridge, where it will be good for 3-4 days.

I’ve also brought this flavorful Spanish Potato Soup with Chorizo to potlucks and family gatherings, and it’s always a hit. Everyone loves the unique flavor combination and the hearty, comforting texture. I always get asked for the recipe, so now I can just send them here! I have even found some similar versions of this recipe through online forums like this one on Spanish chorizo potato soup? : r/Cooking.

FAQs

Q: Can I make this Spanish Potato Soup with Chorizo vegetarian?

Absolutely! Simply omit the chorizo and use vegetable broth instead of chicken broth. You can also add some smoked paprika to give it a smoky flavor. It won’t be quite the same, but it will still be delicious!

Q: Can I use a different type of chorizo in this Spanish Potato Soup with Chorizo recipe?

Yes, you can! I prefer Spanish chorizo because of its unique flavor and texture, but you can also use Mexican chorizo or even Italian sausage in a pinch. Just be sure to adjust the seasonings accordingly.

Q: How can I make this Spanish Potato Soup with Chorizo spicier?

If you like your soup with a kick, add a pinch of cayenne pepper or a dash of hot sauce to the soup while it’s simmering. You can also use spicy chorizo instead of regular chorizo. I prefer spicy in my Spanish Potato Soup with Chorizo!

Q: Can I freeze this Spanish Potato Soup with Chorizo?

Yes, you can freeze this soup for up to 2-3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container. When you’re ready to eat it, thaw it overnight in the refrigerator and reheat it on the stove.

Q: The soup is too thick! How can I thin this Spanish Potato Soup with Chorizo?

If your soup is too thick, simply add a little more chicken broth or water until it reaches your desired consistency. Stir well to combine.

Q: The soup is too bland! How can I add more flavor to this Spanish Potato Soup with Chorizo?

If your soup is lacking flavor, try adding a little more salt, pepper, smoked paprika, or cumin. You can also add a squeeze of lemon or lime juice to brighten up the flavors. You could also try some new spices when making this homemade Spanish Potato Soup with Chorizo.

Q: Can I make this in a slow cooker?

You sure can! Brown the onion, garlic, and chorizo in a skillet first, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours, or on high for 3-4 hours. Blend with an immersion blender before serving. Cooking this Spanish Potato Soup with Chorizo in the slow cooker would be perfect for a chilly day!

Need another great potato soup recipe? Check out this Cajun Potato Soup Recipe!

CLOSING

This Spanish Potato Soup with Chorizo recipe is more than just a dish to me; it’s a connection to my family, a symbol of comfort, and a reminder that even the simplest ingredients can create something truly special. I hope you’ll try this recipe and make it your own. Don’t be afraid to experiment with different flavors and ingredients until you find the perfect combination for your taste buds. This is such a simple and forgiving recipe; you are sure to make the best version of Spanish Potato Soup with Chorizo.

My Personal Spanish Potato Soup with Chorizo Tips:

• Don’t skip the smoked paprika! It’s what gives this soup its distinctive smoky flavor.
• Use good-quality chorizo. It really makes a difference in the overall taste of the soup.
• Taste and adjust the seasonings as you go. Cooking is all about experimenting and finding what works best for you.

I’ve also tried a few variations of this Spanish Potato Soup with Chorizo over the years. I’ve added diced bell peppers for a bit of sweetness, and I’ve even thrown in some kale for extra nutrients. My daughter loves it when I add a dollop of pesto to her bowl, while my son prefers his with a sprinkle of crispy bacon. No matter how you make it, I’m sure you’ll love this flavorful and comforting Spanish Potato Soup with Chorizo.

I hope you enjoy making this Spanish Potato Soup with Chorizo as much as my family and I do. May your kitchen be filled with the aroma of smoky chorizo and creamy potatoes, and may your hearts be filled with warmth and happiness. Happy cooking! For another great soup with potatoes, check out this Chicken Soup With Potatoes! And if you’re looking for another great slow cooker recipe, this Crockpot Crack Potato Soup might be just what you’re looking for! This simple Spanish Potato Soup with Chorizo is sure to be a regular on your table, so give it a try. To see another perspective on this recipe, check out this Spanish Potato and Chorizo Soup – Just a Little Bit of Bacon!

Spanish Potato Soup with Chorizo

Print Recipe

Pin Recipe

This hearty Spanish potato soup features smoky chorizo and tender potatoes in a flavorful broth. It’s a comforting and satisfying meal, perfect for a chilly evening.

• Author: Kiera
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 4 ounces Spanish chorizo, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 4 cups chicken broth
• 1.5 pounds Yukon gold potatoes, peeled and cubed
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Optional toppings: chopped fresh parsley, a swirl of sour cream

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chorizo and cook until browned and slightly crispy, about 5-7 minutes. Remove chorizo and set aside, leaving the rendered fat in the pot.
2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic, smoked paprika, and oregano and cook for 1 minute more, until fragrant.
3. Pour in chicken broth and bring to a simmer. Add potatoes, salt, and pepper.
4. Return chorizo to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
5. If desired, use an immersion blender to partially blend the soup for a creamier texture. Be careful not to over-blend; you want to keep some chunks of potato.
6. Serve hot, garnished with chopped fresh parsley and a swirl of sour cream, if desired.

Notes

For a spicier soup, use spicy chorizo. You can also add a pinch of red pepper flakes to the pot along with the smoked paprika and oregano.