Spanish Potato Soup with Chorizo (Printable version)
Tender potatoes and smoky chorizo simmered with aromatic vegetables in a flavorful broth for a comforting meal.
# What you need:
→ 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 chorizo slices and cook for 3–4 minutes until they start releasing oils and slightly crisp. Remove half the chorizo and set aside for garnish.
02 - Add onion, garlic, carrot, celery, and red bell pepper to the pot. Sauté for 5–6 minutes until vegetables are softened and fragrant.
03 - Stir in smoked paprika, then add potatoes and bay leaf. Mix thoroughly to coat potatoes in the oils and spices.
04 - Pour in chicken or vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until potatoes are tender.
05 - Remove bay leaf. For a creamier consistency, lightly mash some potatoes against the pot side with a spoon. Season with salt and pepper to taste.
06 - Ladle soup into bowls. Top with reserved chorizo slices and sprinkle with fresh parsley.
# Expert tips:
01 -
- Its the kind of soup that makes people ask whats cooking before they even walk through the door
- The chorizo does all the heavy lifting for flavor while you barely have to do anything
02 -
- The chorizo releases enough oil that you rarely need additional fat, making this surprisingly economical
- Mashing just a portion of the potatoes creates the perfect velvety texture without making it heavy like a puree
03 -
- Reserving half the chorizo for garnish gives you those irresistible crispy bits in every spoonful
- Letting the soup sit for 5 minutes off the heat before serving allows the broth to thicken slightly