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Spanish Potato Soup with Chorizo

Warm Up with Spanish Potato Soup with Chorizo Bliss

Experience the cozy delight of Spanish Potato Soup with Chorizo, a hearty, creamy blend that's 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 Soup Base
  • 2 tablespoons Olive Oil Used for sautéing chorizo and vegetables; substitute with vegetable oil if desired.
  • 8 ounces Spanish Chorizo Provides a smoky flavor.
  • 1 medium Yellow Onion Adds aromatic sweetness; no direct substitutes recommended.
  • 4 cloves Garlic Fresh garlic enhances flavor; can use up to 6 cloves.
  • 2 pounds Waxy Potatoes Holds shape well; avoid starchy varieties.
  • 1 medium Carrot Adds natural sweetness and texture.
For the Seasoning
  • 1 teaspoon Ground Cumin Adds earthiness and depth.
  • 1 teaspoon Dried Oregano Contributes herbal notes.
  • 1 teaspoon Sweet Paprika Imparts sweet smokiness.
  • to taste Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.
  • 1/4 teaspoon Cayenne Pepper Adds optional kick of heat.
For Adding Creaminess
  • 2 tablespoons Double Concentrated Tomato Paste Enriches umami flavor.
  • 1 cup Heavy Cream Adds richness; can be omitted for a lighter version.
For the Finishing Touch
  • 4 cups Chicken Broth Provides savory depth; homemade preferred.
  • 1/4 cup Chopped Parsley Offers fresh pop of color and flavor.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Prep Ingredients: Peel and chop the waxy potatoes, green bell pepper, carrot, yellow onion, and garlic. Set aside in separate bowls.
  2. Cook Chorizo: Heat olive oil in a large pot. Add sliced Spanish chorizo and cook for about 3 minutes until browned.
  3. Sauté Vegetables: Add chopped green bell pepper, yellow onion, and minced garlic. Cook until the onion is translucent.
  4. Add Seasonings: Stir in carrot, cumin, oregano, paprika, salt, black pepper, and cayenne pepper. Cook for 2 minutes.
  5. Incorporate Tomato Paste and Flour: Add tomato paste, then flour while mixing until evenly distributed.
  6. Combine Potatoes and Broth: Add chopped potatoes and chicken broth. Bring to a boil, then simmer for 15 minutes.
  7. Finish with Cream and Parsley: Stir in heavy cream and parsley. Warm through on low heat for 3 minutes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 32gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 25IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

Use homemade broth for a richer flavor. Ensure vegetables are chopped uniformly for even cooking. Stir in cream off the heat to avoid curdling.

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