Spanish Potato Soup Chorizo: A Flavorful & Easy Recipe

Spanish Potato Soup with Chorizo: Just the name conjures images of cozy evenings and the rich, smoky aromas of a simmering stew, doesn’t it? This isn’t just any soup; it’s a hearty, flavorful journey to the heart of Spanish cuisine, a culinary hug in a bowl that will warm you from the inside out. Have you ever craved a dish that’s both comforting and exciting, familiar yet intriguingly different? Then look no further!

Sopa de Patatas con Chorizo, as it’s known in Spain, is more than just a recipe; it’s a tradition passed down through generations. Rooted in the rustic kitchens of Spain, this soup reflects the country’s love for simple, wholesome ingredients transformed into something truly special. Potatoes, a staple in Spanish cooking, combine with the vibrant flavors of chorizo, paprika, and garlic to create a symphony of taste that dances on your palate.

People adore Spanish Potato Soup with Chorizo for its incredible depth of flavor and satisfying texture. The creamy potatoes, the spicy kick of the chorizo, and the subtle smokiness all blend together perfectly. It’s also incredibly easy to make, making it a perfect weeknight meal. Plus, it’s a fantastic way to use up leftover vegetables! Whether you’re a seasoned chef or a kitchen novice, this Spanish Potato Soup with Chorizo is guaranteed to become a new favorite. So, grab your apron, and let’s get cooking!

this Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 4 ounces Spanish chorizo, casing removed and sliced
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (optional, for heat)
• 6 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 ½ pounds Yukon Gold potatoes, peeled and cubed
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)
• Crusty bread, for serving (optional)
• A drizzle of olive oil (for garnish, optional)
• Lemon wedges (for serving, optional)
• Sour cream or Greek yogurt (for serving, optional)

Preparing the Base:

Okay, let’s get started! First, we need to build a flavorful base for our soup. This is where the magic happens, so don’t rush this step.

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add Garlic and Bell Pepper: Add the minced garlic and chopped red bell pepper to the pot. Cook for another 2-3 minutes, stirring frequently, until the garlic is fragrant and the bell pepper is slightly softened. Be careful not to burn the garlic, as it can become bitter.
3. Brown the Chorizo: Add the sliced Spanish chorizo to the pot. Cook, stirring occasionally, until the chorizo is browned and has released its flavorful oils, about 5-7 minutes. The chorizo will render some fat, which will add richness to the soup. If you find there’s excessive fat, you can drain some off, but I usually leave it in for maximum flavor.

Building the Soup:

Now that we have a delicious base, it’s time to build the soup itself. This is where the potatoes and broth come in, transforming our sautéed ingredients into a hearty and comforting meal.

1. Add Spices: Stir in the smoked paprika, dried oregano, and cayenne pepper (if using) into the pot. Cook for about 1 minute, stirring constantly, until the spices are fragrant. This step helps to bloom the spices and release their full flavor.
2. Add Liquids and Potatoes: Pour in the chicken broth (or vegetable broth) and add the cubed Yukon Gold potatoes, diced tomatoes (undrained), and bay leaf to the pot. Stir to combine all the ingredients.
3. Season and Simmer: Season the soup with salt and freshly ground black pepper to taste. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.

Thickening and Finishing:

At this point, the soup is almost ready! We just need to thicken it slightly and adjust the seasonings to perfection. This step will give the soup its signature creamy texture and ensure that the flavors are well-balanced.

1. Partially Mash the Potatoes: Use a potato masher or the back of a spoon to partially mash some of the potatoes in the pot. This will help to thicken the soup and create a creamy texture. You don’t want to mash all of the potatoes, just enough to thicken the broth. Alternatively, you can remove about 1-2 cups of the soup and blend it with an immersion blender or in a regular blender (be careful when blending hot liquids!), then return it to the pot.
2. Adjust Seasonings: Taste the soup and adjust the seasonings as needed. You may need to add more salt, pepper, or smoked paprika to achieve the desired flavor. Remember that the flavors will continue to develop as the soup sits, so it’s always best to start with a little less seasoning and add more as needed.
3. Remove Bay Leaf: Remove the bay leaf from the soup before serving.

Serving Suggestions:

Finally, it’s time to serve and enjoy our delicious Spanish Potato Soup with Chorizo! Here are some serving suggestions to elevate the experience:

1. Garnish: Ladle the soup into bowls and garnish with fresh chopped parsley. A drizzle of olive oil adds a touch of richness and visual appeal.
2. Optional Toppings: Offer a variety of toppings for your guests to customize their soup. Some popular options include a dollop of sour cream or Greek yogurt, a squeeze of lemon juice, or a sprinkle of extra smoked paprika.
3. Serve with Bread: Serve the soup with crusty bread for dipping. The bread is perfect for soaking up the flavorful broth and adding a satisfying texture to the meal.
4. Wine Pairing: If you’re serving wine with the soup, consider a dry Spanish white wine like Albariño or Verdejo. The crisp acidity of these wines will complement the richness of the soup and the spiciness of the chorizo. A light-bodied red wine like Rioja Crianza could also work well.

Tips and Variations:

Here are some additional tips and variations to customize the recipe to your liking:

• Spice Level: Adjust the amount of cayenne pepper to control the spice level of the soup. If you prefer a milder soup, omit the cayenne pepper altogether.
• Vegetarian Option: To make this soup vegetarian, substitute vegetable broth for chicken broth and omit the chorizo. You can add smoked paprika to mimic the smoky flavor of the chorizo. Consider adding other vegetables like carrots, celery, or zucchini for added flavor and nutrition.
• Potato Variety: While Yukon Gold potatoes are my preferred choice for this soup, you can also use other varieties like Russet or red potatoes. Keep in mind that different potato varieties will have different textures and cooking times.
• Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as the soup sits. Reheat gently on the stovetop before serving.
• Freezing: This soup can also be frozen for longer storage. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Adding Greens: For added nutrition and flavor, stir in some chopped spinach or kale during the last few minutes of cooking. The greens will wilt quickly and add a vibrant color to the soup.
• Using Different Chorizo: While Spanish chorizo is traditional, you can experiment with other types of chorizo, such as Mexican chorizo. Keep in mind that different types of chorizo will have different flavor profiles, so adjust the seasonings accordingly.
• Adding Beans: For a heartier soup, add a can of drained and rinsed cannellini beans or chickpeas. The beans will add protein and fiber to the soup, making it even more satisfying.

Enjoy!

I hope you enjoy this recipe for Spanish Potato Soup with Chorizo! It’s a comforting and flavorful dish that’s perfect for a chilly evening. Don’t be afraid to experiment with the ingredients and seasonings to create your own unique version. Happy cooking!

Conclusion:

Well, there you have it! This Spanish Potato Soup with Chorizo is more than just a recipe; it’s a warm hug in a bowl, a burst of Spanish sunshine on a cloudy day, and a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone looking to add a little zest and comfort to their culinary repertoire. The smoky chorizo, the creamy potatoes, and the vibrant paprika create a symphony of flavors that will have you coming back for seconds (and thirds!).

Why is it a must-try? Because it’s incredibly easy to make, uses readily available ingredients, and delivers restaurant-quality results without the restaurant price tag. Plus, it’s endlessly adaptable to your own tastes and preferences. I’ve made this soup countless times, and each time I tweak it slightly to suit my mood.

Speaking of adaptability, let’s talk serving suggestions and variations! For a truly authentic experience, serve this soup with a crusty loaf of bread for dipping. The bread soaks up all that delicious broth and adds a wonderful textural contrast. A dollop of sour cream or Greek yogurt on top adds a touch of tanginess that complements the richness of the chorizo.

If you’re feeling adventurous, try adding a splash of sherry vinegar or a squeeze of lemon juice just before serving to brighten the flavors even further. For a vegetarian version, simply omit the chorizo and add smoked paprika for a similar smoky flavor. You could also add other vegetables like bell peppers, carrots, or even spinach for extra nutrients and color.

Another fantastic variation is to use different types of potatoes. Yukon Gold potatoes will give you an extra creamy soup, while red potatoes will hold their shape a bit better. Feel free to experiment and find your favorite combination! You can also adjust the amount of chorizo to your liking. If you prefer a milder flavor, use less chorizo, or if you’re a chorizo fanatic like me, go ahead and add a little extra!

For a heartier meal, consider adding some cooked chickpeas or white beans to the soup. They’ll add protein and fiber, making it even more satisfying. And if you’re serving this soup to a crowd, you can easily double or triple the recipe. It’s perfect for potlucks, dinner parties, or even just a cozy night in with the family.

I’m confident that you’ll love this Spanish Potato Soup with Chorizo as much as I do. It’s a comforting, flavorful, and versatile dish that’s perfect for any occasion.

So, what are you waiting for? Grab your ingredients, put on some Spanish music, and get cooking! I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Please share your thoughts and photos in the comments below. I love seeing your creations and hearing your feedback. Your comments help other readers and inspire me to create even more delicious recipes. Happy cooking! I can’t wait to hear all about your Spanish Potato Soup with Chorizo adventures!