As the chilly evening air begins to creep in, there’s nothing quite like the welcoming aroma of warmth wafting from a bubbling pot on the stove. My latest discovery, Spanish Potato Soup with Chorizo, transformed my weeknight routine and became an instant family favorite. This hearty blend of tender potatoes, vibrant bell peppers, and smoky chorizo fills not only your belly but also your heart, evoking memories of cozy meals shared with loved ones.
What I love most about this recipe is its effortless charm; it comes together in just 40 minutes, making it the perfect solution when I want something comforting without the fuss. With the flexibility to adapt ingredients found in my pantry, or to switch the chorizo for a vegetarian alternative, this soup effortlessly fits any occasion. So grab some crusty bread, and let’s dive into a bowl of joy that’s sure to leave you smiling and satisfied.
Why You’ll Love This Spanish Potato Soup with Chorizo
Comforting warmth: This soup is like a hug in a bowl, perfect for chilly nights, wrapping you in cozy flavors.
Quick and easy: Ready in just 40 minutes, it’s a hassle-free choice for busy weeknights.
Versatile ingredients: Utilize pantry staples or swap out chorizo for a vegetarian option without losing flavor.
Hearty and filling: Packed with tender potatoes and vibrant veggies, it’s sure to satisfy even the hungriest of appetites.
Crowd-pleaser: This recipe quickly became a family favorite, perfect for sharing with loved ones, especially served alongside crusty bread.
Spanish Potato Soup with Chorizo Ingredients
For the Base
- Olive Oil – Essential for cooking the chorizo and aromatics; substitute vegetable oil if needed.
- Spanish Chorizo – Adds rich, smoky flavor to the soup; can be replaced with smoked bacon or omitted for a vegetarian option.
- Yellow Onion – Provides sweetness as it cooks down; substitute with shallots for a milder flavor.
- Garlic – Enhances flavor depth; use fresh garlic (not pre-minced), can add up to 6 cloves for a stronger taste.
- Carrot – Contributes sweetness and texture; more carrots can be added or swap with zucchini.
- Green Bell Pepper – Adds crunch and sweetness; red bell pepper can be used instead for a sweeter profile.
For the Soup
- Waxy Potatoes – Keeps the soup hearty and maintains shape; avoid starchy potatoes which may fall apart.
- Dried Oregano – Provides herbal notes; use Italian seasoning if unavailable for a lovely flavor.
- Ground Cumin – Adds warmth and earthiness; essential for flavor; omit for a milder soup.
- Sweet Paprika – Introduces depth and sweetness; smoked paprika can be used for added smokiness.
- Salt and Black Pepper – Essential for seasoning; adjust to taste as needed.
- Cayenne Pepper – Adds a mild kick; omit or reduce for less heat if desired.
- Double Concentrated Tomato Paste – Introduces umami flavor; regular tomato paste can be substituted.
- Flour – Thickens the soup and lends a creamy texture; cornstarch can be used as a gluten-free alternative.
- Chicken Broth – Forms the soup base, enhancing flavor; use low-sodium broth or homemade stock for best results.
For Finishing Touches
- Heavy Cream – Adds a rich, velvety texture; optional for a lighter version if preferred.
- Chopped Parsley – Freshens the dish with a bright note; other fresh herbs can be used based on preference.
How to Make Spanish Potato Soup with Chorizo
- Prepare the Ingredients: Chop your potatoes, bell pepper, onion, and carrot; and mince the garlic. Having everything ready makes cooking smooth and enjoyable.
- Heat the Oil: In a large pot over medium-high heat, warm the olive oil and then add the chorizo. Cook for about 3 minutes until it’s nicely browned and fragrant.
- Cook the Vegetables: Add the chopped bell pepper to the pot and cook for 2 minutes. Next, toss in the onion and minced garlic; continue cooking for another 2 minutes until the veggies are tender and aromatic.
- Season and Stir: Stir in the chopped carrot along with salt, black pepper, cumin, oregano, paprika, and cayenne; cook for 2 more minutes to allow the spices to bloom.
- Incorporate the Tomato Paste: Mix in the double concentrated tomato paste until combined. Then, add the flour and stir well to create a thick base.
- Build the Soup: Add the cubed potatoes and pour in the chicken broth. Bring everything to a boil, then cover the pot, reduce the heat, and simmer for 15 minutes or until the potatoes are tender.
- Finish the Dish: Stir in the heavy cream and chopped parsley, and let it cook for an additional 3 minutes. Taste for seasoning and adjust if necessary before serving.
Optional: Top with additional parsley or a dollop of sour cream for extra flavor.
Exact quantities are listed in the recipe card below.
Tips for the Best Spanish Potato Soup with Chorizo
- Quality Ingredients: Use high-quality chorizo and fresh vegetables to greatly enhance the depth of flavor in your Spanish Potato Soup with Chorizo.
- Customize Spice Levels: If you prefer a milder soup, reduce the cayenne pepper or leave it out entirely. Adjust seasoning to suit your taste.
- Prep Ahead: Chop your vegetables in advance to save time on busy evenings. Having everything ready makes the cooking process a breeze.
- Cream Substitution: For a lighter version of the soup, you can substitute heavy cream with milk or a dairy-free option like coconut cream.
- Storage Know-How: If you plan to store leftovers, let the soup cool before transferring it to an airtight container. This helps maintain freshness for up to 3 days in the fridge.
What to Serve with Spanish Potato Soup with Chorizo?
As you savor the comforting warmth of your soup, consider these delightful pairings that elevate your meal to new heights.
- Crusty Bread: The perfect companion for dipping, this bread soaks up the rich flavors of the soup, creating an irresistible combination.
- Simple Green Salad: A fresh salad with mixed greens and a light vinaigrette adds a refreshing crunch, balancing the hearty soup beautifully. Consider adding tomatoes and avocados for extra nutrition.
- Garlic Toast: An easy yet decadent side, the crispy garlic toast adds a delightful crunch, enhancing every delicious spoonful of soup. The buttery, garlicky flavor complements the soup’s smokiness perfectly.
- Lemon Wedges: A squeeze of fresh lemon brightens the flavors, cutting through the richness and adding a zesty twist that will leave your taste buds singing.
- White Wine: Pair with a chilled glass of dry white wine like a Sauvignon Blanc, its crisp acidity beautifully cutting through the creamy texture of the soup.
- Sour Cream: A dollop of sour cream on top adds a tangy richness that accentuates the smoky chorizo and creamy potatoes—pure bliss in every bite.
- Pickled Jalapeños: For a spicy kick, consider adding pickled jalapeños on the side. They provide a zesty contrast, taking the soup’s flavor profile to the next level.
- Cornbread: Sweet, moist cornbread makes for a perfect side dish, lending a touch of sweetness that pairs delightfully with the savory soup.
Explore these options for a balanced, satisfying dining experience that’s sure to please!
Make Ahead Options
These delicious Spanish Potato Soup with Chorizo ingredients can be prepped in advance, making weeknight dinners a breeze! You can chop your vegetables—potatoes, bell peppers, onions, and carrots—up to 24 hours ahead; simply store them in an airtight container in the refrigerator to maintain freshness. You can also brown the chorizo and cook the aromatics (onion, garlic, and bell pepper) ahead of time—this step can be done up to 3 days before serving and refrigerated. When you’re ready to enjoy your soup, combine all the prepped components in the pot, add the broth, and simmer away for 15 minutes until everything is heated through, ensuring your meal is just as comforting and flavorful without the fuss!
Spanish Potato Soup with Chorizo Variations
Feel free to let your creativity shine by customizing this recipe to match your taste and dietary needs!
- Vegetarian Swap: Replace chorizo with a delicious vegetarian sausage or simply add a mix of your favorite vegetables for a meatless delight.
- Dairy-Free Option: Skip the cream for a lighter soup or use coconut cream for a rich, vegan alternative that still adds luscious texture.
- Extra Veggies: Add in zucchini, green peas, or even kale for a nutrient boost and delightful variety in texture. They meld perfectly with the existing flavors.
- Spicy Kick: Amp up the heat by adding diced jalapeños or a splash of hot sauce. Perfect for those who crave an extra zing!
- Flavor-Full Broth: Use a homemade vegetable broth instead of chicken broth for a deeper and richer flavor profile, tailored to vegetarian preferences.
- Smoky Depth: Experiment with smoked paprika or a dash of liquid smoke for an intensified smoky flavor that will deepen your soup experience.
- Different Potatoes: Consider replacing waxy potatoes with sweet potatoes for a hint of sweetness and a lovely color twist to your hearty soup.
- Herb Variations: Switch up the fresh herbs by using cilantro or thyme in place of parsley to bring in a completely new aromatic layer!
Storage Tips for Spanish Potato Soup with Chorizo
Fridge: Store leftover Spanish Potato Soup with Chorizo in an airtight container for up to 3 days. Ensure it has cooled completely before sealing to maintain its creamy texture.
Freezer: For longer storage, freeze the soup for up to 3 months in a freezer-safe container. Leave some space at the top for expansion, and label with the date.
Reheating: Thaw overnight in the fridge before reheating. Gently warm on the stove or in the microwave, stirring occasionally to ensure even heating and restore its creamy consistency.
Spanish Potato Soup with Chorizo Recipe FAQs
What type of potatoes are best for this soup?
Waxy potatoes work best for Spanish Potato Soup with Chorizo because they hold their shape and keep the soup hearty. Avoid starchy potatoes like Russets, as they may break down too much during cooking and create a mushy texture.
How should I store leftover soup?
Store your Spanish Potato Soup with Chorizo in an airtight container in the fridge for up to 3 days. Make sure the soup has cooled completely before sealing the container to preserve its rich, creamy texture.
Can I freeze this soup?
Absolutely! This soup can be frozen for up to 3 months. Allow it to cool completely, then transfer it to a freezer-safe container, leaving some space at the top for expansion. Remember to label with the date and thaw it overnight in the fridge when you’re ready to enjoy it again. Reheat gently on the stove for the best results.
What modifications can I make to accommodate dietary restrictions?
If you’d like to make a vegetarian version, simply omit the chorizo and add more vegetables like zucchini or green beans. You can also substitute chicken broth with vegetable broth and skip the heavy cream or use coconut cream for a dairy-free option. Just as a tip, always check for allergies related to specific ingredients before serving.
How can I adjust the level of spiciness in the soup?
To make your Spanish Potato Soup with Chorizo milder, simply reduce or omit the cayenne pepper in the recipe. You can also use a mild paprika instead of smoked paprika. Start with a small amount, and taste as you go to find the perfect balance for your preference.
What should I do if the soup is too thick?
If you find that your soup is thicker than desired, you can easily adjust it by adding more chicken or vegetable broth. Stir in the broth gradually until you reach your preferred consistency. Additionally, heat gently while stirring to ensure the flavors meld beautifully.
Cozy Up with Spanish Potato Soup and Chorizo Delight
Ingredients
Equipment
Method
- Chop your potatoes, bell pepper, onion, and carrot; and mince the garlic. Having everything ready makes cooking smooth and enjoyable.
- In a large pot over medium-high heat, warm the olive oil and then add the chorizo. Cook for about 3 minutes until it’s nicely browned and fragrant.
- Add the chopped bell pepper to the pot and cook for 2 minutes. Next, toss in the onion and minced garlic; continue cooking for another 2 minutes until the veggies are tender and aromatic.
- Stir in the chopped carrot along with salt, black pepper, cumin, oregano, paprika, and cayenne; cook for 2 more minutes to allow the spices to bloom.
- Mix in the double concentrated tomato paste until combined. Then, add the flour and stir well to create a thick base.
- Add the cubed potatoes and pour in the chicken broth. Bring everything to a boil, then cover the pot, reduce the heat, and simmer for 15 minutes or until the potatoes are tender.
- Stir in the heavy cream and chopped parsley, and let it cook for an additional 3 minutes. Taste for seasoning and adjust if necessary before serving.
