Spanish Potato Soup with Chorizo (Print Version)
Hearty Spanish-style soup with tender potatoes, smoky chorizo sausage, and aromatic vegetables in a rich, flavorful broth.
# What You'll 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)
# Steps:
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 Tips:
01 -
- The chorizo renders its own smoky oils, creating a depth of flavor that feels like it simmered all day even though it comes together in under an hour
- It feeds a crowd generously and tastes even better the next day, making it perfect for meal prep or unexpected guests
02 -
- Do not skip the step of removing half the chorizo for garnish, as the texture difference between the simmered slices and the crisp ones adds so much to each spoonful
- Mashing just a portion of the potatoes creates a velvety base while still leaving chunks for texture, and I learned this the hard way after accidentally pureeing the entire batch once
03 -
- Cut your potatoes into even cubes so they cook uniformly and you do not end up with some mushy pieces while others are still firm
- If you have time, make this soup a day ahead as the flavors meld together and become even more complex