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Just the other day, I stumbled onto pure comfort in a bowl: a Spanish potato and chorizo number that hits all the right notes. There's something magic when those creamy potatoes soak up the spicy, smoky sausage. Each scoop takes me straight back to that crowded Barcelona tapas spot where my love for Spanish food really started.
Epic Kitchen Memories
This is my no-fail dinner move when friends swing by. It doesn't get much easier, and I always have the stuff on hand. The chorizo pretty much flavors the whole thing, so folks always head back for a second helping.
What to Grab
- Fresh Parsley: Snipped right from my little window planter.
- Heavy Cream: Makes it all smooth and feels fancy.
- Chicken Broth: Homemade is great, but boxed is totally fine too.
- Flour: A sprinkle thickens everything just right.
- Tomato Paste: Adds so much depth with just a spoonful.
- Seasonings: My go-to trio: cumin, paprika, and oregano.
- Potatoes: I reach for the waxy kind so they don't fall apart.
- Veggies: Usually carrots and peppers—they make it sweet and bright.
- Garlic: Can never have too much fresh garlic.
- Onion: One big yellow one, and let it get nice and caramelized.
- Chorizo: Go for the Spanish deli version if you can.
- Olive Oil: A nice Spanish bottle brings the flavor up a notch.
Ready to Get Cooking
- Let’s Get Bubbling
- Pour in that broth and add the tomato paste. Turn down the heat and let everything mellow together in the pot. Waiting for the flavors to do their thing is half the fun.
- Potato Party
- Once your potatoes are chopped, toss 'em in. Stir through a little flour so everything gets a cozy coating from those spices.
- Sprinkle the Magic
- Now hit it with all those spices and let them toast. The kitchen will start to smell like grandma’s cozy soup pot for sure.
- Make It Colorful
- Throw in bell peppers, then add onion and garlic. I love the way everything goes soft and sweeps up the sausage flavor.
- Kick it Off with Chorizo
- Heat up the pot, pour in the olive oil, then get the chorizo sizzling. That bright red oil is where all the good stuff starts.
Bold Layers Unlocked
By letting things hang out on the stove a while, you give every piece some time to shine. I've learned that’s the trick for really deep flavor. Last family dinner, my mother-in-law was shocked at how much taste came from such simple stuff.
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True Spanish Vibes
Honestly, the chorizo is the main show here. The smoked paprika taste reminds me of traveling around Spain. On long days, I reach for the spicy stuff since my husband craves that little extra fire.
Switch It Up
No chorizo around? Bacon totally works if that’s what’s in the fridge. My veggie daughter gets a bunch more smoked paprika and no meat at all. Sometimes spinach or white beans make an appearance too, just depending on what looks best at the market.
Dreamy Spoonfuls
A spoonful of flour gives that dreamy thick soup texture. If I’m craving something really rich, I add more cream. It should be the kind of soup your spoon slides through without any trouble.
Dishing It Out
Gather everyone around the table and serve this with hunks of warm bread. I like to drizzle a bit more olive oil and shower it with parsley. It's so good my crew fights over the last spoonful.
Stash Some Away
This one keeps getting better day by day. Leave it in the fridge overnight and you’ll taste the flavors settle in. I always double what I make—leftovers make for happy lunches all week.
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Leftover Bliss
When it’s time for round two, just heat it low and slow on the stove. If it's thicker in the morning, a splash of broth fixes it right up. I send this with my kiddo in her school thermos all the time.
Prep Like a Pro
Sunday prep couldn’t be easier—portion this out into containers and you’ve got comfort food on standby. Total lifesaver when you just can’t with cooking after work.
Why Everyone Keeps Coming Back
That creamy broth with chorizo and soft potatoes? It hooks everyone. Even my nephew, who never likes anything new, comes running for more.
Go Easy and Light
If you want a less-heavy bowl, swap cream for milk. Still tastes awesome, just not quite as rich. It’s nice for those days when you want flavor without piling on.
A Bowl of Good Memories
Whenever I make this Spanish potato and chorizo soup, I’m right back in that tiny tapas joint in Barcelona again. Food brings memories—and makes new ones too. Maybe you’ll weave this one into your family’s table stories.
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Summary
Savor this creamy Spanish dish where soft potatoes meet smoky sausage and colorful veggies. Get it on the table in 40 minutes, paired with crusty bread for a hearty dinner.
Recipe FAQs
- → Which potatoes hold up best in this soup?
- Go for waxy types—they stay intact when cooked and don't fall apart into mush.
- → Is this soup okay to make a day ahead?
- Sure thing! It actually gets tastier over time. Pop it in the fridge for up to 3 days, then warm it up gently.
- → What if I don't have heavy cream?
- Swap it with whole milk or half-and-half. It won't be as thick, but it'll still be delicious.
- → Are Spanish and Mexican chorizo the same?
- Nope. Spanish chorizo is cured and ready to eat, while Mexican chorizo is raw. Stick with Spanish chorizo for this one.
- → Can I store this soup in the freezer?
- You can, but keep in mind the potatoes and cream might get a bit funky. It tastes best fresh or after chilling in the fridge for a few days.