Description
Description:
This Spanish Potato Soup with Chorizo is a comforting, flavorful dish that’s easy to make. Packed with tender potatoes, smoky chorizo, garlic, and Spanish paprika, it’s a warm, rustic soup that brings the flavors of Spain to your table. Serve it with crusty bread for a perfect meal.
Ingredients
Units
Scale
- 8 oz Spanish chorizo, sliced
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced (about 4 cups)
- 1 red bell pepper, diced
- 1 tsp smoked paprika (pimentón)
- 4 cups chicken or vegetable broth
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: crusty bread, for serving
Instructions
- Cook the Chorizo: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced chorizo and cook for 4-5 minutes, until it releases its oils and becomes slightly crispy. Use a slotted spoon to remove the chorizo and set aside, leaving the rendered oil in the pot.
- Sauté Aromatics: Add the diced onion and red bell pepper to the pot. Cook for 5-6 minutes, or until softened. Add the minced garlic and smoked paprika, stirring until fragrant, about 1 minute.
- Add Potatoes and Broth: Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Stir to combine and bring the soup to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
- Add Chorizo Back: Return the cooked chorizo to the pot and simmer for another 5 minutes to allow the flavors to meld. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread if desired.
Notes
- Spanish chorizo is recommended for its smoky flavor. If using Mexican chorizo, cook it until fully browned, then drain any excess fat before adding to the soup.
- For a slightly thicker consistency, mash a few potato pieces in the pot before adding back the chorizo.