Spanish Potato Chorizo Soup

Chorizo and Potato Soup draws inspiration from Spain's rich culinary traditions, blending cozy tastes in one satisfying dish. Smoky chorizo works magic alongside firm potatoes with a warming mix of paprika, cumin and a touch of heat. It's the perfect belly-warmer when the weather turns cool. The soup gets its depth from fresh veggies like bell pepper, onion, carrot and garlic, while a generous pour of heavy cream brings a velvety finish to each mouthful.

WHAT YOU'LL NEED

• Olive oil: 1 tbsp to cook chorizo and veggies
• Carrot: 1, diced
• Yellow onion: 1, diced
• Green bell pepper: 1, diced
• Garlic cloves: 4, finely chopped
• Spanish chorizo (spicy or mild): 9 oz, cut into rounds
• Chicken broth: 6 cups
• Waxy potatoes: 1.7 lbs, cut into chunks
• Tomato paste: 2 tbsp for added richness
• Flour: 2 tbsp to thicken the soup
• Sweet paprika: 1 tsp for color and gentle sweetness
• Ground cumin: 1 tsp for warm undertones
• Dried oregano: 1 tsp for herbal notes
• Cayenne pepper: 1/4 tsp for a bit of kick
• Salt: 1 tsp
• Black pepper: 1 tsp
• Heavy cream: 3/4 cup for silky texture
• Chopped parsley: 2 tbsp to finish

HOW TO MAKE IT

Step 1:

Prepare your veggies - dice potatoes, bell pepper, carrot, onion and finely chop the garlic.

Step 2:

Warm oil in a large pot over medium-high heat. Toss in chorizo slices and cook until they brown, about 3 minutes.

Step 3:

Throw in bell pepper and cook for 2 minutes. Add onion, garlic, carrot, oregano, cumin, paprika, salt, black pepper, and cayenne. Let everything cook together for 2 minutes.

Step 4:

Mix in tomato paste and flour until well blended. Add potatoes and broth. Let it come to a boil, then cover and simmer for 15 minutes or until you can easily pierce the potatoes.

Step 5:

Pour in heavy cream and sprinkle in parsley. Cook for another 3 minutes. Taste and add more seasoning if needed.

Step 6:

Ladle into bowls and enjoy with some crusty bread on the side.

Serving and Keeping It Fresh

• Grab some crusty bread for soaking up every last drop.
• Keep leftovers in the fridge in a sealed container for up to 3 days.
• When reheating, do it slowly on the stove and add a splash of broth if it's too thick.

Useful Tips

• Want it less spicy? Go for mild chorizo instead.
• Feel free to toss in extra veggies like celery or zucchini if you've got them.

Pro Chef Advice

• Chef Jose says you'll get better flavor if you cook the spices briefly before adding any liquid.
• Try adding a pinch of smoked paprika if you want more smoky goodness.

Soulful Spanish Warmth in Every Spoonful

This soup captures what Spanish comfort food is all about, with the rich taste of chorizo meeting soft, creamy potatoes. It's just what you want when it's cold outside.

Cozy Spices and Smooth Goodness

The mix of sweet paprika, cayenne and that silky heavy cream creates a tasty balance you'll love with each spoonful.

COMMON QUESTIONS

Can I make this ahead?

You bet! Just store it in the fridge and warm it up when you're ready to eat.

What can I use instead of heavy cream?

Try half-and-half or coconut milk for something lighter or dairy-free.

Is this soup gluten-free?

Nope, it's got flour in it. You'll need to swap that for a gluten-free thickener.

Can I freeze it?

Yes, but don't add the cream before freezing. Mix it in when you're heating it back up for the best results.

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Conclusion

This Spanish Potato Chorizo Soup is a hearty, comforting dish that blends smoky chorizo with tender potatoes and a mix of bold spices. Creamy and satisfying, it captures the flavors of Spain in one warm bowl. Pair it with crusty bread for an irresistible, cozy meal perfect for cooler weather.