Spanish Potato with Chorizo (Printable)
Creamy Spanish-style soup with tender potatoes, smoky chorizo, and aromatic vegetables in a rich 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)
# How To Make It:
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. Season with salt and pepper to taste.
06 - Ladle the soup into bowls. Top with the reserved chorizo slices and sprinkle with fresh parsley.
# Expert Tips:
01 -
- The chorizo renders its smoky oils into the broth creating depth that usually takes hours of simmering to achieve
- Its one of those rare soups that actually tastes better the next day as the potatoes soak up all that flavor
02 -
- Do not skip the step of removing half the chorizo because those reserved crisp slices provide textural contrast that makes every spoonful interesting
- The soup will continue thickening as it sits so err on the slightly thinner side when you first make it
03 -
- Let the chorizo get properly crispy before removing it because that texture contrast is what elevates this from everyday soup to something special
- Taste your stock first since the chorizo is already salty and you do not want to overseason