Spanish Potato Soup with Chorizo (Print version)

Hearty potatoes and smoky chorizo simmer with vegetables in a seasoned broth for a comforting Spanish-style soup ready in under an hour.

# Ingredient List:

→ Meats

01 - 7 oz Spanish chorizo sausage, sliced

→ Vegetables

02 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and diced
03 - 1 large onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 large carrot, diced
06 - 1 red bell pepper, diced
07 - 1 stalk celery, diced

→ Liquids

08 - 5 cups chicken or vegetable stock
09 - 2 tbsp olive oil

→ Seasonings

10 - 1 tsp smoked paprika (pimentón)
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp fresh parsley, chopped (for garnish)

# How To Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add the chorizo slices and cook for 3-4 minutes until they start to release their oils and slightly crisp. Remove half of the chorizo and set aside for garnish.
02 - Add the onion, garlic, carrot, celery, and red bell pepper to the pot. Sauté for 5-6 minutes until vegetables are softened.
03 - Stir in the smoked paprika, then add the potatoes and bay leaf. Mix well to coat the potatoes in the oils and spices.
04 - Pour in the chicken or vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, or until potatoes are tender.
05 - Remove the bay leaf. For a creamier texture, lightly mash some of the potatoes in the pot with a spoon.
06 - Season with salt and pepper to taste. Ladle the soup into bowls. Top with the reserved chorizo slices and sprinkle with fresh parsley.

# Expert Advice:

01 -
  • The chorizo creates a smoky, rich base that tastes like it simmered all day even though it comes together in under an hour
  • Its one of those forgiving soups that actually tastes better the next day, making it perfect for meal prep or unexpected guests
02 -
  • Removing half the chorizo early prevents it from becoming rubbery while maintaining that smoky flavor throughout the soup
  • Mashing just a portion of the potatoes against the pot creates a velvety texture without needing cream or flour
03 -
  • Cut your potatoes into uniform cubes so they cook evenly and you dont end up with mushy pieces and firm ones in the same bowl
  • Hot chorizo will give you a spicy kick, while sweet or mild chorizo keeps it family-friendly

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