This Spanish Potato Soup with Chorizo is rustic, hearty, and loaded with rich smoky flavors. A comforting bowl of this soup combines tender chunks of potatoes, slices of spicy Spanish chorizo, sweet bell peppers, and a deeply flavored paprika-infused broth. It’s a satisfying one-pot dish that warms the soul and is incredibly easy to prepare. Originating from traditional Spanish cuisine, this soup is perfect for cold evenings or when you need a filling, flavor-packed dish without much fuss. The robust flavor of the chorizo permeates the broth, transforming a humble potato soup into something special.
Ingredients
- 1 tablespoon olive oil
- 7 oz Spanish chorizo, sliced into rounds
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1½ pounds Yukon gold or russet potatoes, peeled and diced
- 4 cups chicken broth or vegetable broth
- 1/2 cup canned crushed tomatoes
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Preparation
Step 1: Sauté the Chorizo
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the sliced chorizo and cook for 3–4 minutes, stirring occasionally, until it starts to crisp and render its flavorful oil. Remove chorizo with a slotted spoon and set aside, leaving the oil in the pot.
Step 2: Cook the Aromatics
Add the chopped onion to the pot and sauté for about 5 minutes, or until softened and translucent. Add the minced garlic and cook for 1 minute more, until fragrant. Stir in the diced red bell pepper and cook for another 2–3 minutes.
Step 3: Add the Spices
Sprinkle in the smoked paprika, sweet paprika, cumin, and crushed red pepper flakes if using. Stir well to coat the vegetables in the spices and allow them to toast slightly for 30 seconds.
Step 4: Add Potatoes and Broth
Add the diced potatoes to the pot along with the crushed tomatoes. Pour in the broth and bring everything to a boil. Once boiling, reduce the heat and let the soup simmer gently for about 20–25 minutes, or until the potatoes are fork-tender.
Step 5: Blend (Optional) and Return Chorizo
For a slightly thicker consistency, mash some of the potatoes directly in the pot with a spoon or use an immersion blender to blend part of the soup. This step is optional but creates a creamy texture. Return the chorizo slices to the soup and simmer for another 5 minutes.
Step 6: Season and Serve
Taste and adjust salt and pepper if needed. Ladle the soup into bowls and top with fresh chopped parsley. Serve hot with crusty bread or toasted baguette slices.
Variations
- Use spicy chorizo for a stronger heat profile
- Add kale or spinach at the end for extra greens
- Stir in a splash of heavy cream for a richer finish
- Substitute chorizo with smoked sausage or turkey sausage
- Add chickpeas for added texture and protein
Cooking Notes
- Spanish chorizo is cured and firm, different from Mexican chorizo (which is raw and loose)
- Smoked paprika gives an authentic depth; don’t skip it
- Cut potatoes in equal size chunks to ensure even cooking
- Simmer gently to avoid breaking potatoes too much
- A small amount of crushed tomatoes boosts the umami and balances the spice
Serving Suggestions
- Serve with toasted rustic bread or a crusty baguette
- Pair with a light green salad dressed in lemon vinaigrette
- Add a dollop of sour cream for cooling contrast
- Top with grated Manchego or Parmesan cheese
- Enjoy with a glass of red Rioja or dry sherry for a Spanish pairing
Tips
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat gently on the stovetop over low heat, adding a splash of broth if needed
- Freeze in individual portions for quick meals, soup freezes well without cream
- For a thicker soup, remove 1 cup and blend, then stir back into the pot
- For extra smoky depth, add a pinch of chipotle powder or a drop of liquid smoke
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per serving, based on 6 servings)
- Calories: 370
- Protein: 14g
- Fat: 22g
- Carbohydrates: 28g
- Sugar: 4g
- Sodium: 870mg
FAQs
What kind of chorizo should I use?
- Use Spanish-style chorizo, which is firm, cured, and sliceable. Avoid Mexican chorizo for this recipe, as it’s raw and crumbles when cooked.
Can I make this vegetarian?
- Yes, omit the chorizo and add smoked paprika and chickpeas or white beans to maintain depth and heartiness.
Can I prepare this ahead of time?
- Yes. This soup keeps well and actually tastes better the next day as the flavors deepen.
What potatoes are best for this soup?
- Yukon gold or russet potatoes work best. Yukon holds shape better, while russet yields a creamier texture.
Can I make it in a slow cooker?
- Yes. Sauté the chorizo and vegetables first, then add everything to the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Conclusion
This Spanish Potato Soup with Chorizo is a hearty, rustic, and deeply satisfying dish that brings bold flavors to your table with minimal effort. It’s packed with smoky warmth from the chorizo and paprika, perfectly balanced with tender potatoes and a light tomato base. It makes a perfect weeknight meal, but is impressive enough to serve guests. With easy variations and prep-ahead potential, it’s a flexible recipe that’s sure to become a regular in your cozy dinner rotation. Make a big pot—you’ll want seconds!