As the temperature dips and the first hints of winter set in, I find myself craving something warm and comforting, and nothing hits the spot quite like a bowl of Hearty Spanish Potato Soup with Chorizo. The delightful aroma of smoky chorizo mingling with creamy potatoes and vibrant bell peppers fills my kitchen, instantly lifting my spirits. This soup is a true celebration of flavor and warmth, making it the perfect dish to gather friends and family around the dinner table.
What I love about this recipe is its simplicity; with just a few ingredients and easy steps, you can whip up a hearty meal that feels both indulgent and satisfying. Plus, it’s incredibly versatile, allowing for adaptations based on what you have on hand. Whether you prefer it spicy or with a vegetarian twist, this Spanish potato soup is bound to become a favorite staple for cozy evenings at home. Let’s dive into this delightful recipe that not only nourishes the body but also warms the soul.
Why is Spanish Potato Soup with Chorizo a Must-Try?
Comforting warmth: This Spanish Potato Soup with Chorizo is your perfect companion on chilly nights, delivering a cozy embrace with every spoonful.
Flavor explosion: Rich chorizo, creamy potatoes, and vibrant peppers come together for a deliciously satisfying experience.
Easy to make: With minimal ingredients and simple steps, you’ll have a hearty meal prepped in no time!
Versatile options: Easily transform it into a vegetarian dish or spice it up, making it suited for all taste preferences.
Crowd-pleaser: Serve it at gatherings, and watch how everyone instantly falls in love with this delightful recipe!
For more comforting dishes, check out the best home-cooked meals on the blog!
Spanish Potato Soup with Chorizo Ingredients
• These ingredients come together to create a mouthwatering dish perfect for any occasion!
For the Soup Base
• Olive Oil – Provides a great medium for browning; feel free to use vegetable oil if you prefer.
• Spanish Chorizo – Delivers a smoky depth of flavor; switch it with smoked bacon if desired.
• Yellow Onion – Essential for building flavor; it’s best used as is to enhance sweetness.
• Garlic – Fresh garlic is ideal for full flavor; up to 6 cloves can elevate the dish.
• Dried Oregano – Adds an herbal note; in a pinch, Italian seasoning works too.
• Ground Cumin – Just the right touch of warmth; consider adding smoked paprika for extra flavor.
• Salt – Enhances overall flavor; adjust this ingredient to suit your taste.
• Black Pepper – Adds a nice kick; tailor the amount to your spice preference.
For the Vegetables
• Green Bell Pepper – Instantly adds color and sweetness; red bell pepper is a lovely sweeter alternative.
• Carrot – Provides sweetness and color; increase the quantity for an even heartier soup.
• Waxy Potatoes – These hold their shape perfectly after cooking, avoiding disintegration.
For Extra Flavor
• Double Concentrated Tomato Paste – Intensifies umami flavor; can be omitted for a tomato-free version.
• Cayenne Pepper – Adds a spicy kick; adjust or skip if you prefer less heat.
For the Creamy Texture
• Chicken Broth – Sets the flavor foundation; homemade is ideal, but store-bought is handy too.
• Heavy Cream – Provides a rich, smooth finish; for a lighter option, use plant-based cream instead.
• Chopped Parsley – Freshens up the dish beautifully; feel free to use other fresh herbs as well.
This Spanish Potato Soup with Chorizo is sure to bring warmth and comfort to your dining table!
How to Make Spanish Potato Soup with Chorizo
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Prep Ingredients: Start by peeling and chopping the waxy potatoes into bite-sized pieces. Then, deseed and chop the green bell pepper and carrot, finely chop the onion, and mince the garlic to ensure quick cooking.
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Cook Chorizo: In a large pot over medium-high heat, add a drizzle of olive oil and the sliced Spanish chorizo. Cook for approximately 3 minutes until the chorizo is browned and fragrant.
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Add Vegetables: Toss in the chopped bell pepper, cooking for about 2 minutes until slightly softened. Next, add the onion and garlic, cooking for an additional 2 minutes until the onions become translucent.
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Incorporate Carrot and Spices: Stir in the diced carrot, along with salt, black pepper, ground cumin, oregano, sweet paprika, and cayenne pepper. Sauté for another 2 minutes to release all the beautiful flavors.
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Add Tomato Paste and Flour: Gently stir in the double concentrated tomato paste and flour until well-combined, allowing the mixture to coat the vegetables.
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Simmer Soup: Pour in the chopped potatoes and chicken broth. Bring the mixture to a boil, then cover, reducing the heat to simmer for about 15 minutes or until the potatoes are tender.
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Finish with Cream and Parsley: Finally, stir in the heavy cream and chopped parsley, cooking for an additional 3 minutes. Before serving, taste and adjust seasoning if necessary.
Optional: Serve garnished with extra parsley for a burst of freshness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Hearty Spanish Potato Soup with Chorizo is perfect for meal prep, making your busy weeknights much easier! You can chop the vegetables, cook the chorizo, and mix everything together up to 24 hours in advance. Simply refrigerate the prepared ingredients in an airtight container. When you’re ready to enjoy, simmer the mixture with the broth and potatoes, then finish with cream and parsley just before serving to ensure it’s as delicious as freshly made. This strategy not only saves time but also allows the flavors to meld beautifully overnight, resulting in a hearty soup that comforts the soul, even on the busiest of days!
Expert Tips for Spanish Potato Soup with Chorizo
- Flavor Layers: Take your time cooking each ingredient to build a rich flavor base; rushing this step can lead to a bland soup.
- Potato Choice: Use waxy potatoes to maintain texture; starchy varieties may turn mushy and dissolve during cooking.
- Spice it Up: Adjust the cayenne pepper based on your heat preference; start with a pinch and increase it gradually if desired.
- Slow Cooker Adaptation: For a hands-off approach, cook all ingredients (except cream) in a slow cooker on low for 6 hours; add cream 30 minutes before serving.
- Freezing Tips: This Spanish potato soup with chorizo can be frozen for up to 3 months; cool completely before transferring to an airtight container.
What to Serve with Spanish Potato Soup with Chorizo?
Warm up your dining experience with delightful side dishes that perfectly complement the rich and smoky flavors of this comforting soup.
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Crusty Bread: The perfect companion for dipping, a slice of warm, crusty bread adds texture and heartiness to your meal.
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Mixed Green Salad: A fresh salad brings a crunchy contrast to the smooth soup. Toss with a zesty vinaigrette to brighten the flavors.
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Garlic Bread: This indulgent option takes the bread choice to the next level with buttery, garlicky goodness that pairs perfectly with the soup.
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Sautéed Spinach: Lightly sautéed spinach with garlic can add a nutritious green element, balancing out the richness of the soup and adding color to your plate.
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Savory Cheese Platter: A selection of cheeses, such as Manchego or aged cheddar, offers a delightful contrast. Pair it with some olives or nuts for a flavorful appetizer.
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Chardonnay: A chilled glass of Chardonnay enhances the meal with its crisp dryness, harmonizing with the smoky notes in the chorizo and creamy potatoes.
Each of these pairing options adds a unique element, ensuring that your dining table reflects warmth and vibrant flavors. Enjoy the experience!
Spanish Potato Soup with Chorizo Variations
Feel free to get creative and make this soup your own with these delightful twists!
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Vegetarian: Omit chorizo and incorporate smoked paprika and additional spices for a robust flavor.
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Extra Veggies: Add diced zucchini or a handful of fresh spinach to boost nutrition and color, enhancing the soup’s charm.
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Spicy Kick: For those who love heat, try adding diced jalapeños or crushed red pepper flakes alongside the spices for an extra zing.
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Quinoa Substitute: Replace some of the potatoes with cooked quinoa for a unique texture and protein boost, transforming your soup into a hearty grain bowl.
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Coconut Cream: Substitute heavy cream with coconut cream for a dairy-free, rich twist that infuses a subtle sweetness.
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Cheesy Delight: Stir in a handful of shredded cheese right before serving to create a melty, indulgent finish that comforts the soul.
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Herb Variations: Experiment with fresh herbs like thyme or cilantro instead of parsley for a different aromatic touch that brightens the flavors beautifully.
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Crispy Topping: Top your serving with crispy fried onions or croutons for a satisfying crunch that complements the creamy soup base.
Let your imagination run wild with these variations, and make each bowl a personalized delight!
Storage Tips for Spanish Potato Soup with Chorizo
- Fridge: Store leftovers in an airtight container for up to 3 days. Ensure it’s completely cooled before sealing to avoid condensation.
- Freezer: This Spanish potato soup with chorizo can be frozen for up to 3 months. Allow it to cool completely and transfer it to food-safe containers or freezer bags.
- Thawing: To reheat, thaw overnight in the fridge. For best results, warm on the stove over low heat to gently heat through, stirring occasionally.
- Reheating: If the soup thickens after freezing, add a splash of chicken broth or water while reheating to restore the desired consistency.
Spanish Potato Soup with Chorizo Recipe FAQs
What type of potatoes should I use for Spanish Potato Soup?
Absolutely! For the best texture, you should use waxy potatoes such as Yukon Gold or Red Bliss. They hold their shape well during cooking and won’t dissolve into the soup. Avoid starchy potatoes like Russets, as they can become gummy when cooked.
How should I store leftover Spanish Potato Soup?
You can store your delicious leftover Spanish Potato Soup in an airtight container in the fridge for up to 3 days. Be sure to let it cool completely before sealing to prevent condensation, which can affect the texture.
Can I freeze Spanish Potato Soup with Chorizo?
Certainly! This soup freezes beautifully. Allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be kept in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat slowly on the stove, stirring occasionally.
What if my soup is too thick after freezing?
Very good question! If your soup thickens after freezing, simply add a splash of chicken broth or water while reheating. Stir well to bring back its lovely silky consistency, and adjust the seasoning if needed.
Can I make this soup vegetarian?
Of course! To make a vegetarian version of this Spanish Potato Soup, simply omit the chorizo and add a generous pinch of smoked paprika to enhance the flavor. You can also increase the vegetable content by adding zucchini or spinach, which provide extra nutrition without losing the comforting essence of the dish.
Are there any allergies I should be aware of with this recipe?
Yes! This Spanish Potato Soup includes common allergens such as dairy (heavy cream) and gluten (flour). For a gluten-free version, just substitute the flour with cornstarch, and for dairy sensitivities, opt for a plant-based cream. Always check labels and modify according to your dietary needs to ensure a safe dining experience.
Comforting Spanish Potato Soup with Chorizo for Cozy Nights
Ingredients
Equipment
Method
- Start by peeling and chopping the waxy potatoes into bite-sized pieces.
- Deseed and chop the green bell pepper and carrot.
- Finely chop the onion and mince the garlic.
- In a large pot over medium-high heat, add a drizzle of olive oil and the sliced Spanish chorizo. Cook for approximately 3 minutes until browned.
- Toss in the chopped bell pepper, cooking for about 2 minutes until slightly softened.
- Next, add the onion and garlic, cooking for an additional 2 minutes until the onions become translucent.
- Stir in the diced carrot, salt, black pepper, ground cumin, oregano, and cayenne pepper. Sauté for another 2 minutes.
- Gently stir in the double concentrated tomato paste and flour until well-combined.
- Pour in the chopped potatoes and chicken broth. Bring to a boil, then cover and simmer for about 15 minutes or until potatoes are tender.
- Finally, stir in the heavy cream and chopped parsley, cooking for an additional 3 minutes.
- Taste and adjust seasoning if necessary before serving.