Sipping a bowl of Spanish Potato Soup with Chorizo feels like wrapping yourself in a warm blanket on a crisp evening. This hearty comfort food combines the creamy goodness of potatoes with the smoky embrace of chorizo, creating a symphony of flavors that dances on your palate. What I love most about this soup is its effortless preparation; you’ll find that even busy weeknights can accommodate this delicious dish. Plus, it’s versatile—whether you want to indulge in the traditional version or explore vegetarian swaps, everyone can relish in its warmth. Ready to discover how to whip up this soul-soothing delight in your own kitchen? Let’s dive in!
Why is Spanish Potato Soup with Chorizo Special?
Comforting warmth: This soup is like a hug in a bowl, perfect for chilly nights when you crave something hearty and fulfilling.
Flavorful balance: The smoky chorizo mingles beautifully with creamy potatoes and vibrant vegetables, creating a deliciously rich profile.
Effortlessly easy: With just a few simple steps, you can have this satisfying dish on your table in no time, making it ideal for busy weeknights.
Versatile options: Whether you’re sticking to traditional ingredients or experimenting with vegetarian alternatives, you can customize this soup to suit everyone’s taste.
Crowd-pleaser: Your family and friends will love digging into this hearty soup, making it a fantastic choice for gatherings or casual dinners.
Storage-friendly: Leftovers are a treat! Refrigerate or freeze them for easy meals throughout the week, because this soup tastes even better the next day.
Spanish Potato Soup with Chorizo Ingredients
For the Soup Base
- Olive Oil – Used for sautéing chorizo and vegetables; substitute with vegetable oil if desired.
- Spanish Chorizo – Provides a smoky flavor; both mild and spicy varieties can be used for different flavor profiles.
- Yellow Onion – Adds aromatic sweetness when cooked; no direct substitutes recommended.
- Garlic – Fresh garlic enhances the soup’s flavor; feel free to use up to 6 cloves for a robust taste.
- Waxy Potatoes – Hold their shape well in the soup; avoid starchy varieties like russets for the best texture.
- Carrot – Introduces natural sweetness and texture; you can add more carrots or other root vegetables for extra goodness.
For the Seasoning
- Ground Cumin – Essential for adding earthiness and depth to the soup’s flavor profile.
- Dried Oregano – Contributes herbal notes; Italian seasoning can work in a pinch for a different twist.
- Sweet Paprika – Imparts a delicious sweet smokiness; smoked paprika can be substituted if you love that extra punch.
- Salt and Black Pepper – Essential for seasoning; adjust according to taste for the perfect balance.
- Cayenne Pepper – Adds an optional kick of heat based on your spice preference.
For Adding Creaminess
- Double Concentrated Tomato Paste – Enriches the soup’s umami flavor; can be omitted for a tomato-free version.
- Heavy Cream – Adds richness and velvety texture; can be omitted for a lighter soup if desired.
For the Finishing Touch
- Chicken Broth – Provides savory depth; homemade broth is preferred for the best flavor, making this Spanish Potato Soup with Chorizo truly special.
- Chopped Parsley – Offers a fresh pop of color and flavor; feel free to substitute with other fresh herbs like cilantro or thyme.
Step‑by‑Step Instructions for Spanish Potato Soup with Chorizo
Step 1: Prep Ingredients
Begin by peeling and chopping the waxy potatoes, green bell pepper, carrot, yellow onion, and garlic. Aim for uniform pieces to ensure even cooking; this will help the flavors meld beautifully in your Spanish Potato Soup with Chorizo. Set the chopped ingredients aside in separate bowls for easy access as you move through the recipe.
Step 2: Cook Chorizo
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add the sliced Spanish chorizo and cook for about 3 minutes, stirring occasionally, until the chorizo is browned and fragrant. You’ll notice the oil turning a lovely reddish hue, which will infuse the soup with delicious flavor.
Step 3: Sauté Vegetables
Add the chopped green bell pepper to the pot, cooking for 2 minutes until softened. Next, mix in the yellow onion and minced garlic, cooking for an additional 2 minutes until the onion becomes translucent and fragrant. This step builds a beautiful aromatic base for your Spanish Potato Soup with Chorizo.
Step 4: Add Seasonings
Stir in the chopped carrot, ground cumin, dried oregano, sweet paprika, salt, black pepper, and cayenne pepper, if using. Cook the mixture for another 2 minutes, letting the seasonings bloom and coat the vegetables. The vibrant colors and spicy aromas will create the perfect foundation for this comforting soup.
Step 5: Incorporate Tomato Paste and Flour
Add 2 tablespoons of double concentrated tomato paste to the pot, stirring it well with the vegetable mixture. Once combined, sprinkle in 2 tablespoons of flour, mixing until it’s evenly distributed. This will thicken the Spanish Potato Soup with Chorizo and contribute to its creamy texture as it cooks.
Step 6: Combine Potatoes and Broth
Pour in the chopped waxy potatoes and add 4 cups of chicken broth to the pot. Stir everything together, bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes or until the potatoes are tender but still hold their shape, imparting their starchiness into the soup.
Step 7: Finish with Cream and Parsley
Remove the pot from heat, and stir in 1 cup of heavy cream and a handful of chopped parsley. Return the pot to low heat for another 3 minutes to warm through. Taste and adjust seasoning as desired, ensuring that this Spanish Potato Soup with Chorizo is perfectly savory, creamy, and delightful for serving with crusty bread.
Make Ahead Options
These Spanish Potato Soup with Chorizo are a lifesaver for busy home cooks! You can chop the vegetables (potatoes, bell pepper, carrot, onion, and garlic) up to 24 hours in advance and store them in an airtight container in the refrigerator to maintain freshness. The chorizo can also be browned ahead of time; simply refrigerate it until you’re ready to combine it with the vegetables. To finish preparing your Spanish Potato Soup with Chorizo, just heat the sautéed chorizo and veggies, add the broth, and let it simmer until the potatoes are tender. With these prep steps, you’ll have this comforting meal ready with minimal effort whenever you need it!
Spanish Potato Soup with Chorizo Variations
Feel free to sprinkle your own twist onto this delightful dish and explore various ways to customize your soup!
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Vegetarian Option: Substitute chorizo with plant-based chorizo or smoked tempeh to enjoy the flavors without meat. This offers a lovely smokiness that’s satisfying.
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Creamy Vegan Version: Omit heavy cream and use coconut milk or a blended cashew cream for that creamy finish without the dairy. A nutty flavor will add depth to the soup.
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Extra Veggies: Toss in some diced zucchini or chopped kale for a nutritional boost. These additions not only enhance flavor but also bring a beautiful pop of color.
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Heat It Up: Increase cayenne or add diced jalapeños for a spicy kick. This addition will warm you from the inside out on those chilly nights.
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Sweet & Smoky Twist: Replace sweet paprika with smoked paprika for an intensified smoky flavor. This little swap will elevate your soup to new depths of deliciousness.
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Bacon Lovers: If you’re craving a different type of richness, swap the chorizo for crispy bacon. It adds a delightful crunch and salty flavor that pairs wonderfully.
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Tomato-Free: For a no-tomato version, simply omit the double concentrated tomato paste and replace it with a splash of lemon juice to brighten the soup’s flavors without the red.
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Serve with Style: Pair your soup with a dollop of sour cream or a sprinkle of crumbled feta on top for an extra layer of flavor. Just imagine the creamy texture mingling with the hearty soup!
As you create the perfect bowl of Spanish Potato Soup with Chorizo, don’t forget to explore other comforting recipes like the rich Creamy Loaded Baked Potato Soup or even the refreshing Carrot Potato Soup for variety in your kitchen. Enjoy every sip!
Expert Tips for Spanish Potato Soup with Chorizo
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Broth Quality Matters: Use homemade chicken broth for a deeper flavor; store-bought options can work, but they may lack the same richness.
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Chop Uniformly: Ensure all vegetables are chopped to similar sizes to promote even cooking and blend flavors more harmoniously in your Spanish Potato Soup with Chorizo.
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Creamy Texture Tip: For a velvety finish, make sure to stir in heavy cream off the heat to avoid curdling, creating the perfect comfort food experience.
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Season Gradually: Always taste as you go; adding salt and spices slowly allows you to achieve the harmonious balance that this soup deserves.
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Swap Ingredients: Feel free to substitute chorizo for vegetarian options or smoked bacon to cater to different dietary needs while still enjoying this delicious soup.
How to Store and Freeze Spanish Potato Soup with Chorizo
Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness. It tastes even better the next day as the flavors meld together beautifully.
Freezer: For longer storage, freeze the soup for up to 3 months. When ready to enjoy, simply thaw in the fridge overnight and reheat on the stove, adding a splash of water for the desired consistency.
Reheating: Warm gently on the stovetop over low heat, stirring occasionally to ensure even warming and to bring back that creamy texture. Avoid boiling to keep it creamy and delicious.
Portion Control: Consider freezing in individual portions for quick, hearty meals anytime you crave the comfort of Spanish Potato Soup with Chorizo.
What to Serve with Spanish Potato Soup with Chorizo
Enjoying a cozy bowl of soup can create a lovely foundation for a satisfying meal, bringing warmth and comfort to the table.
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Crusty Bread: The perfect companion to your soup, this bread is ideal for dipping and soaking up every delicious drop.
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Mixed Green Salad: A refreshing balance, the crisp vegetables and zesty dressing provide a nice contrast to the rich soup.
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Garlic Breadsticks: Add a touch of indulgence; their buttery, garlic flavor enhances the soup while offering a delightful crunch.
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Spanish Wine: A glass of Tempranillo or Garnacha pairs wonderfully, enhancing the smoky flavors while inducing relaxed dining vibes.
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Roasted Vegetables: A medley of seasonal veggies tossed with olive oil and herbs provides a wholesome, earthy side that complements the soup.
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Deviled Eggs: Creamy and flavorful, these little bites offer a light contrast and keep with the comforting atmosphere of a cozy meal.
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Cheese Platter: A selection of Spanish cheeses like Manchego or Iberico adds richness and depth, making for a delightful experience alongside the soup.
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Olive Tapenade Crostini: The briny flavors of olives on toasted bread brings a sophisticated touch that ties in beautifully with the soup.
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Fruit Sorbet: For dessert, a light and refreshing sorbet gives a sweet finish, cleansing the palate after the hearty soup.
Spanish Potato Soup with Chorizo Recipe FAQs
How do I choose the best chorizo for this soup?
Absolutely! Look for Spanish chorizo, which is generally available in two varieties: mild and spicy. For a balanced flavor, I recommend using mild chorizo if you’re serving a crowd, as it’s flavorful without overwhelming heat. If you’re a spice lover, feel free to opt for the spicy version or mix both. Just be sure it contrasts well with the sweetness of the potatoes and vegetables!
How should I store leftovers of my Spanish Potato Soup with Chorizo?
Leftovers are a treat! I suggest storing the soup in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify after a day, making it a delightful meal for lunch or dinner. When reheating, simply warm it gently on the stovetop and stir occasionally for even heating.
Can I freeze Spanish Potato Soup with Chorizo?
Absolutely! You can freeze this soup for up to 3 months. To do so, let the soup cool completely, then transfer it to freezer-safe containers or zip-top bags. Remember to leave some space at the top for expansion. To enjoy later, thaw it in the fridge overnight and reheat on the stovetop. If the soup is too thick after freezing, just add a splash of water to restore its creamy consistency.
What if my soup turns out too thick?
If you find your Spanish Potato Soup with Chorizo is thicker than you’d like, don’t worry! Simply add a little chicken broth or water to the pot while gently stirring it over low heat. This will help achieve the preferred creamy texture without diminishing the flavor. You can adjust it to your exact liking by continuing to add a few tablespoons at a time until satisfied.
Are there any dietary modifications I can make?
Very! If you’re catering to dietary restrictions, consider substituting Spanish chorizo with a vegetarian or plant-based version, ensuring it still retains a smoky flavor. If lactose intolerant, you can omit the heavy cream or substitute it with coconut cream or a plant-based cream alternative. Adjust seasoning to maintain flavor balance when making these changes.
What kind of potatoes should I use for this soup?
For the best results, I highly recommend using waxy potatoes like Yukon Gold or red potatoes. These varieties hold their shape well while cooking and contribute to the creamy texture. Avoid starchy potatoes such as russets, as they may break down too much during cooking, resulting in a different consistency than intended.
Warm Up with Spanish Potato Soup with Chorizo Bliss
Ingredients
Equipment
Method
- Prep Ingredients: Peel and chop the waxy potatoes, green bell pepper, carrot, yellow onion, and garlic. Set aside in separate bowls.
- Cook Chorizo: Heat olive oil in a large pot. Add sliced Spanish chorizo and cook for about 3 minutes until browned.
- Sauté Vegetables: Add chopped green bell pepper, yellow onion, and minced garlic. Cook until the onion is translucent.
- Add Seasonings: Stir in carrot, cumin, oregano, paprika, salt, black pepper, and cayenne pepper. Cook for 2 minutes.
- Incorporate Tomato Paste and Flour: Add tomato paste, then flour while mixing until evenly distributed.
- Combine Potatoes and Broth: Add chopped potatoes and chicken broth. Bring to a boil, then simmer for 15 minutes.
- Finish with Cream and Parsley: Stir in heavy cream and parsley. Warm through on low heat for 3 minutes.
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