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Spanish Potato Soup with Chorizo
Alina

Spanish Potato Soup with Chorizo

A hearty and flavorful soup combining smoky Spanish chorizo with tender potatoes in a rich, comforting broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Spanish chorizo, sliced or diced cured, smoky variety
  • 2 pounds waxy potatoes (Yukon Gold or red), peeled and diced
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 6 cups chicken or vegetable broth low-sodium preferred
  • 2 tablespoons extra virgin olive oil
Seasonings
  • 2 teaspoons smoked paprika sweet or hot, according to preference
  • Salt and freshly ground black pepper to taste
For Garnish
  • 1/4 cup fresh parsley, chopped

Method
 

  1. Slice the chorizo into rounds or dice it according to preference. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chorizo and cook until browned and the flavorful oils have rendered, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
    8 ounces Spanish chorizo, sliced or diced, 2 tablespoons extra virgin olive oil
    Cooking Spanish Soup
  2. To the same pot with the chorizo fat, add the diced onion and bell peppers. Cook over medium heat until softened, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 large onion, diced, 1 red bell pepper, diced, 1 green bell pepper, diced, 4 cloves garlic, minced
  3. Add the peeled and diced potatoes to the pot, stirring to coat them in the flavorful fat. Sprinkle in the smoked paprika, stirring constantly for about 1 minute until fragrant. This step is crucial for blooming the paprika's flavor.
    2 pounds waxy potatoes (Yukon Gold or red), peeled and diced, 2 teaspoons smoked paprika
  4. Pour in the diced tomatoes (undrained) and the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Season with salt and pepper to taste, remembering that the chorizo will add some saltiness.
    1 can (14.5 oz) diced tomatoes, undrained, 6 cups chicken or vegetable broth, Salt and freshly ground black pepper
  5. Return the cooked chorizo to the pot and stir to combine. Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving. This soup is best enjoyed immediately, but leftovers are also delicious.
    1/4 cup fresh parsley, chopped

Notes

For a lighter version, drain off more of the rendered chorizo fat after cooking. Add fresh spinach or kale during the last few minutes of cooking for extra nutrition. Canned beans can be added for additional protein and fiber. Serve with crusty bread for dipping.