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Spanish Potato Soup with Chorizo

Hearty Spanish Potato Soup with Chorizo for Cozy Nights

A comforting bowl of creamy Spanish Potato Soup with Chorizo, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Feel free to use any cooking oil if preferred.
  • 200 grams Spanish Chorizo Choose between spicy or mild versions.
  • 1 medium Yellow Onion Shallots are a great alternative.
  • 3 cloves Garlic Freshly minced is best for flavor.
  • 1 medium Green Bell Pepper Red bell pepper works as a substitute.
For the Veggies
  • 500 grams Waxy Potatoes Yukon Gold or red potatoes are preferred.
  • 1 medium Carrot Feel free to swap with parsnips.
For Seasoning
  • 1 teaspoon Ground Cumin Coriander can be experimented with.
  • 1 teaspoon Dried Oregano Can use dried thyme as a substitute.
  • 1 teaspoon Sweet Paprika Smoked paprika can provide a different flavor.
  • 1/2 teaspoon Cayenne Pepper Optional for those who like a kick.
  • to taste Salt and Black Pepper Essential seasoning.
For Making It Creamy
  • 2 tablespoons Double Concentrated Tomato Paste Use regular tomato paste if necessary.
  • 2 tablespoons Flour Cornstarch is a good gluten-free alternative.
  • 1 cup Heavy Cream Full-fat coconut milk can be used for a dairy-free option.
For the Finish
  • 4 cups Chicken Broth Opt for homemade broth for the best taste.
  • 1/4 cup Chopped Parsley A fresh garnish that brightens the dish.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Prep all ingredients by dicing the potatoes, chopping the bell pepper and onion, mincing the garlic, slicing the carrot, and preparing the chorizo.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat and sauté the chorizo for about 3 minutes until golden.
  3. Add the chopped bell pepper and sauté for 2 minutes until softened, then add onion and garlic, continuing to cook for another 2 minutes.
  4. Stir in the sliced carrot, along with oregano, cumin, paprika, salt, black pepper, and cayenne, and sauté for another 2 minutes.
  5. Mix in the tomato paste and then sprinkle flour over the mixture, stirring thoroughly to avoid lumps.
  6. Add diced potatoes and chicken broth, bring to a gentle boil, cover, and let it simmer for about 15 minutes.
  7. Stir in the heavy cream and parsley, let it cook for an additional 3 minutes over low heat.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 70mgIron: 2mg

Notes

This soup can be easily adapted for vegetarian options or can be stored in airtight containers for leftovers.

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