Spanish Potato Soup with Chorizo (Printable)
Hearty Spanish soup with tender potatoes, smoky chorizo, and aromatic vegetables in a flavorful broth ready in 50 minutes.
# What You 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
# Steps:
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. Season with salt and pepper to taste.
06 - Ladle the soup into bowls. Top with the reserved chorizo slices and sprinkle with fresh parsley.
# Expert Advice:
01 -
- The smoked paprika and chorizo create this incredible depth that makes people think you simmered it all day
- Its one of those humble soups that somehow tastes luxurious and comforting at the same time
02 -
- I once forgot to reserve some chorizo for garnish and the soup still tasted great but missed that crispy texture contrast
- The soup thickens as it sits, so thin with extra stock when reheating leftovers
03 -
- Dont rush the chorizo step, that rendered fat carries so much flavor through the whole soup
- Taste your chorizo first, if its super salty go easy on adding extra salt at the end