The Ultimate Spanish Potato Soup With Chorizo Recipe for Cozy Nights

Spanish potato soup with chorizo represents a hearty culinary treasure from the vibrant Iberian kitchen.

Rustic and rich, this soul-warming dish captures the essence of comfort food with its robust flavors and satisfying textures.

Potatoes mingle beautifully with spicy chorizo, creating a symphony of taste that dances across your palate.

Mediterranean ingredients blend seamlessly in this traditional recipe, offering a glimpse into Spanish regional cooking.

Smoky sausage infuses the creamy soup with depth and character, reimagineing simple ingredients into something extraordinary.

Home cooks appreciate how quickly this one-pot wonder comes together, making it perfect for chilly evenings or casual gatherings.

Each spoonful promises a delightful journey through Spain’s culinary landscape.

Why Spanish Potato Soup with Chorizo Is Big on Flavor

• Savor Spicy Flavor Explosion: Chorizo and a blend of bold spices like cumin, paprika, and cayenne pepper create an incredible depth of flavor that dances on your taste buds, delivering a warmth that hugs you from the inside out.
• Enjoy Hearty One-Pot Comfort: This Spanish potato soup comes together in a single pot with minimal prep, making it perfect for busy weeknights or cozy weekend meals when you want maximum taste with minimal kitchen effort.
• Embrace Textural Delight: Tender potatoes, crispy chorizo bits, and smooth cream combine to create a satisfying mix of textures that keeps every spoonful interesting and delicious, transforming a simple soup into a memorable meal experience.

What You Need for Spanish Potato Soup with Chorizo

• Chorizo: Spicy Spanish sausage that brings deep, rich flavor to the soup.
• Chicken Broth: Provides liquid base and adds savory depth to the soup.

• Potatoes: Hearty base ingredient that creates a creamy texture and filling element.
• Bell Pepper, Carrot, Onion: Classic vegetables that build a robust flavor foundation.
• Garlic: Aromatic ingredient that adds intense, pungent flavor to the soup.
• Parsley: Fresh herb that provides bright, green finish and subtle freshness.

• Salt, Black Pepper: Basic seasoning that enhances overall taste.
• Cumin, Oregano, Paprika, Cayenne Pepper: Warm spices that create complex, Spanish-inspired flavor profile.
• Tomato Paste: Concentrated ingredient that adds deep, tangy richness.
• Flour: Thickening agent that helps create smooth soup consistency.

• Olive Oil: Cooking fat that helps sauté ingredients and develop flavor.
• Heavy Cream: Adds luxurious, creamy texture to the final soup.

How to Create Spanish Potato Soup with Bold Taste

Step 1: Prepare Ingredients

• Bell pepper
• Carrot
• Onion

Mince garlic cloves. Chop parsley. Remove chorizo casing and slice lengthwise, then cut into smaller pieces.

Step 2: Sauté Chorizo

Heat olive oil in a large pot over medium-high heat. Add chorizo and cook for 3 minutes until it starts browning.

Step 3: Add Vegetables

Toss in chopped bell pepper and cook for 2 minutes. Add onion and garlic, cooking for another 2 minutes while stirring frequently.

Step 4: Season the Mixture

• Chopped carrot
• Salt
• Black pepper
• Cumin
• Oregano
• Paprika
• Cayenne pepper

Cook for 2 minutes to blend flavors.

Step 5: Incorporate Tomato Base

Add tomato paste and stir until well mixed. Sprinkle flour and combine thoroughly.

Step 6: Cook Soup

Add potatoes and chicken broth. Bring to a boil, then cover. Reduce heat to medium-low and simmer for 15 minutes until potatoes become tender.

Step 7: Finish and Garnish

Pour in heavy cream and chopped parsley. Cook for 3 more minutes. Taste and adjust salt as needed.

Step 8: Serve

Ladle hot soup into bowls. Serve with crusty bread on the side.

Tips to Balance Spice in Spanish Potato Soup

• Sizzle Chorizo Perfectly: Brown chorizo slowly to release maximum flavor and create a rich base for the soup.
• Spice Balance Mastery: Adjust cayenne and paprika according to your heat preference, tasting as you go for the ideal spice level.
• Potato Texture Trick: Cut potatoes into uniform chunks to ensure even cooking and consistent tenderness throughout the soup.
• Cream Incorporation Secret: Add heavy cream at the end and avoid boiling to prevent separation and maintain a smooth, silky texture.
• Flavor Layering Technique: Allow each ingredient to cook briefly before adding the next, building depth and complexity in every spoonful.

How to Keep Spanish Potato Soup with Chorizo Delicious Later

• Refrigerate the soup in an airtight container within two hours of cooking. Store for up to 3-4 days in the refrigerator, keeping the flavors fresh and vibrant. Avoid freezing this soup, as the cream and potatoes may separate and lose their creamy texture when thawed.
• Reheat gently in a saucepan over medium-low heat, stirring occasionally to prevent scorching. Add a splash of chicken broth or water to restore the original consistency if the soup has thickened during storage. Warm until the soup reaches 165°F, ensuring it's heated thoroughly and safely.
• Serve the reheated soup immediately, garnishing with fresh parsley if desired. Pair with a slice of crusty bread to revive the soup's delicious warmth and comfort.

Great Pairings for Spanish Potato Soup with Chorizo

• Spice Up with Spanish Red Wine: Pair this hearty Spanish potato soup with a robust Tempranillo from Rioja, which complements the chorizo's spicy flavors and matches the soup's rich, warm profile.
• Crusty Bread Companion: Select a rustic sourdough or traditional Spanish pan con tomate to soak up the creamy broth, adding delightful texture and enhancing the soup's robust seasoning.
• Cool Contrast with Citrus Salad: Serve a light, zesty orange and fennel salad alongside the soup to cut through the richness and provide a refreshing palate cleanser between spoonfuls.
• Fresh Herb Garnish Boost: Top the soup with extra chopped parsley or a dollop of herbed crème fraîche to add brightness and a creamy, tangy layer that elevates the overall taste experience.

Delicious Twists on Spanish Potato Soup with Chorizo

• Vegetarian Spud Sensation: Replace chorizo with plant-based sausage or smoked tofu, keeping the same spice profile and cooking technique for a protein-packed meat-free version.
• Seafood Spanish Splash: Swap chorizo with fresh shrimp or white fish chunks, adding a marine twist while maintaining the soup's rich Mediterranean character.
• Roasted Veggie Remix: Roast bell peppers, carrots, and potatoes before adding them to the soup, intensifying the vegetable flavors and creating a deeper caramelized essence.
• Green Herb Boost: Incorporate additional fresh herbs like cilantro or thyme, and garnish with crispy herb-infused breadcrumbs for extra texture and aromatic complexity.

Spanish Potato Soup With Chorizo Recipe

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4.8 from 38 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Papas a la Riojana brings hearty Spanish comfort straight from La Rioja’s rustic kitchens. Spicy chorizo sings through creamy potatoes, creating a rich melody of robust flavors that warmly embrace Mediterranean culinary traditions you’ll savor to the last spoonful.

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Ingredients

Scale 1x2x3x

Main Protein and Sausage:

• 9 ounces (255 grams) Spanish chorizo, spicy or mild, sliced

Vegetables and Aromatics:

• 1 green bell pepper, deseeded and chopped
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 carrot, peeled and chopped
• 1.7 pounds (770 grams) waxy potatoes, peeled and cut into bite-sized pieces

Spices, Herbs, and Other Ingredients:

• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 2 tablespoons double concentrated tomato paste
• 2 tablespoons flour
• 6 cups chicken broth
• ¾ cup heavy cream
• 2 tablespoons chopped fresh parsley

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Instructions

1. Meticulously prepare all ingredients: peel potatoes into uniform bite-sized cubes, dice bell pepper and carrot into small pieces, mince onion and garlic cloves, and finely chop fresh parsley. Remove chorizo casing and slice sausage into thin half-moons.
2. Warm olive oil (30 milliliters / ) in a large heavy-bottomed pot over medium-high temperature. Sauté chorizo slices until edges turn golden and crisp, approximately 3 minutes.
3. Introduce bell pepper to the pot and cook for 2 minutes, then add onion and garlic. Sauté until vegetables become translucent and fragrant, stirring continuously.
4. Incorporate diced carrots and seasonings: salt, freshly ground black pepper, ground cumin, dried oregano, smoked paprika, and cayenne pepper. Allow spices to bloom and release their aromatic oils for 2 minutes.
5. Stir in tomato paste until completely integrated, then sprinkle all-purpose flour and mix thoroughly to create a smooth base.
6. Add potato cubes and pour in chicken broth (480 milliliters / ). Increase heat to bring liquid to a robust boil, then reduce temperature, cover, and simmer for 15-18 minutes until potatoes become perfectly tender.
7. Once potatoes reach desired softness, gently stir in heavy cream (120 milliliters / ) and freshly chopped parsley. Simmer an additional 3 minutes to meld flavors.
8. Taste and adjust seasoning as needed. Ladle into warm bowls and serve immediately alongside crusty artisan bread for a complete Spanish-inspired meal.

Notes

• Chorizo adds a smoky, spicy kick that transforms this simple potato soup into a flavor-packed Spanish-inspired dish.
• Toasting spices before adding liquid helps release their essential oils, creating a deeper, more complex flavor profile.
• Cutting vegetables into uniform sizes ensures even cooking and consistent texture throughout the soup.
• The combination of paprika, cumin, and cayenne delivers an authentic Spanish taste that warms you from the inside out.
• Heavy cream creates a luxurious, velvety texture that balances the bold, spicy notes of the chorizo and seasonings.
• Letting the soup simmer allows the potatoes to absorb all the rich, layered flavors of the ingredients.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Simmering
• Cuisine: Spanish

Nutrition

• Serving Size: 6
• Calories: 405 kcal
• Sugar: 3 g
• Sodium: 980 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 18 g
• Cholesterol: 85 mg