Spanish Potato Soup with Chorizo: Easy Recipe!

Okay, flavor adventurers, buckle up! I’m about to drop a recipe bomb on you – my Spanish Potato Soup with Chorizo! Trust me, this isn’t your grandma’s potato soup. This is Sopa de Patatas con Chorizo taken to a whole new level, where smoky chorizo meets creamy potatoes in a symphony of Spanish flavors that’ll make your taste buds sing!

I remember the first time I tasted a version of this soup in a tiny tapas bar in Barcelona. One spoonful, and BAM! I knew I needed to recreate that magic, Cuba Queen style. It was the perfect marriage of rustic comfort and bold, exciting flavors that hit every single tastebud. The smoky chorizo, the tender potatoes, and that hint of pimentón… unforgettable.

I’ve spent countless hours perfecting this Spanish Potato Soup with Chorizo recipe. Some versions were bland, some were too greasy, but I finally cracked the code. This recipe is a flavor explosion, guaranteed to become a staple in your kitchen. I’m so hyped to share this recipe with you, my fellow flavor enthusiasts! Prepare to make some serious magic. Let’s get cooking!

INGREDIENTS You Need for This:

This Spanish Potato Soup with Chorizo ingredient list is SHORT but mighty! Don’t let the simplicity fool you; each ingredient plays a crucial role in building layers of flavor.

• 1 tablespoon olive oil: Extra virgin, of course! Don’t skimp on quality here.
• 1 large onion, chopped: Yellow or white onion works best.
• 2 cloves garlic, minced: Freshly minced is non-negotiable!
• 4 ounces Spanish chorizo, sliced: This is the star of the show! Look for authentic chorizo ​​español for the best flavor.
• 1 teaspoon smoked paprika (pimentón): Pimentón de La Vera is the real deal. It brings that authentic smoky flavor we’re after in this Spanish Potato Soup with Chorizo.
• ½ teaspoon dried oregano: Adds a touch of earthy goodness.
• 4 cups chicken broth: Low sodium, so you can control the salt.
• 1.5 pounds Yukon Gold potatoes, peeled and cubed: These potatoes hold their shape well and have a creamy texture.
• Salt and pepper to taste: Season generously!
• Optional garnishes: Chopped fresh parsley, a drizzle of olive oil, a dollop of sour cream or Greek yogurt.

The secret to epic Spanish Potato Soup with Chorizo is sourcing good-quality chorizo and smoked paprika. Seriously, these two ingredients make or break the dish. You’ll find the best ingredients for this Spanish Potato Soup with Chorizo at a specialty Spanish market or online.

Splurge on good chorizo – trust me. The flavor difference is insane! For a budget-friendly alternative, you can use regular smoked sausage, but it won’t have the same authentic Spanish flavor. Store your potatoes in a cool, dark place to keep them fresh until you’re ready to cook.

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, let’s get down to business! Follow these steps carefully, and you’ll be slurping on a bowl of Spanish Potato Soup with Chorizo in no time. If your kids love this, they’ll go crazy for Cheesy Potato Soup!

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Don’t stress – your Spanish Potato Soup with Chorizo is going to be incredible!
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
3. Add the sliced chorizo to the pot and cook until it releases its flavorful oils and starts to brown, about 5-7 minutes. This is where your Spanish Potato Soup with Chorizo starts to get its soul. The chorizo is the heart and soul of this flavor party.
4. Stir in the smoked paprika and dried oregano. Cook for 30 seconds, until fragrant. Pro tip for Spanish Potato Soup with Chorizo perfection: don’t skip this step! Toasting the spices releases their full flavor potential.
5. Pour in the chicken broth and bring to a simmer. Here’s where most people mess up their Spanish Potato Soup with Chorizo – they rush the simmering.
6. Add the cubed potatoes, salt, and pepper. Bring the soup back to a simmer, then reduce the heat to low, cover, and cook until the potatoes are tender, about 15-20 minutes. In my kitchen, this Spanish Potato Soup with Chorizo takes exactly 18 minutes to reach potato perfection.
7. Once the potatoes are tender, use an immersion blender to partially blend the soup until it reaches your desired consistency. I like to leave some chunks of potato for texture. Alternatively, you can transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot. Your Spanish Potato Soup with Chorizo should look creamy and inviting, smell smoky and savory, and feel comforting and warm.
8. Taste and adjust seasonings as needed. Add more salt, pepper, or smoked paprika to taste.

While your Spanish Potato Soup with Chorizo is working its magic, grab your camera – this is Instagram gold! Don’t be afraid to experiment with different chorizo types for unique flavor profiles.

PRESENTATION:

Presentation is KEY! This Spanish Potato Soup with Chorizo deserves to be served with style.

Ladle the soup into bowls and garnish with chopped fresh parsley, a drizzle of olive oil, and a dollop of sour cream or Greek yogurt. For extra flavor, try adding a sprinkle of crispy fried chorizo bits! People absolutely lose their minds when I serve this Spanish Potato Soup with Chorizo with a crusty baguette for dipping. This Spanish Potato Soup with Chorizo reminds me of another family favorite.

This Spanish Potato Soup with Chorizo pairs perfectly with a crisp Spanish white wine or a cold glass of cerveza. Serve it as a starter, a light lunch, or a hearty dinner. It’s perfect for cozy nights in, casual get-togethers, or even a fancy dinner party. This Spanish Potato Soup with Chorizo absolutely slays at dinner parties!

For an Instagram-worthy presentation, swirl a little olive oil on top of the soup and garnish with a sprig of parsley and a few slices of chorizo.

Got leftovers? Use them to make a killer potato and chorizo stew by adding more veggies and thickening it up with a little cornstarch. Or, blend the soup completely smooth and serve it as a creamy potato and chorizo puree. You can even try it chilled with a squeeze of lime! A seasonal variation I love is adding roasted red peppers for a smoky sweetness. The roasted pepper version gets crazy reactions every time!

FAQs:

Got questions? I’ve got answers! Here are some common questions about my Spanish Potato Soup with Chorizo recipe.

Q: Can I make this Spanish Potato Soup with Chorizo spicier?
A: ¡Absolutamente! Add a pinch of cayenne pepper or a dash of your favorite hot sauce. You can also use spicy chorizo instead of regular. I once added a whole chopped jalapeño, and it was FIRE!

Q: What if I don’t have chicken broth for my Spanish Potato Soup with Chorizo?
A: Vegetable broth works great as a substitute. You can also use water, but the flavor won’t be as rich. During one test, I only had water and it tasted like a total miss!

Q: How do I know when my Spanish Potato Soup with Chorizo is perfectly done?
A: The potatoes should be tender and easily pierced with a fork. The soup should be slightly thickened and have a rich, flavorful aroma. If it smells good, chances are it will taste good! The only real way to know when your Chorizo Potato Soup Recipe is finished is when the potatoes are tender and the flavors have melded.

Q: Can I make this Spanish Potato Soup with Chorizo in a slow cooker?
A: Yes! Sauté the onions, garlic, and chorizo in a skillet first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I freeze this Spanish Potato Soup with Chorizo?
A: Yes, but the texture of the potatoes may change slightly. Let the soup cool completely before freezing. Thaw overnight in the refrigerator and reheat gently on the stovetop. From my experience, potato soups often change texture, but the flavor of this one is so intense it doesn’t even matter!

Q: What kind of chorizo should I use for this Spanish Potato Soup with Chorizo?
A: Authentic Spanish chorizo is the best choice. Look for cured, smoked chorizo that is firm to the touch. Mexican chorizo is a different product, so don’t substitute it here! This community feedback confirmed the need to include this tip. For more sanity-saving dinner ideas, check out Spanish Chickpea & Chorizo Stew | Potaje de Garbanzos y Chorizo … for meatless options as well.

Q: Can I add other vegetables to this Spanish Potato Soup with Chorizo?
A: Absolutely! Carrots, celery, and bell peppers are all great additions. Add them along with the onions and garlic.

Q: How can I make this Spanish Potato Soup with Chorizo vegetarian?
A: Use vegetable broth and omit the chorizo. Add smoked paprika to give it a smoky flavor. For a vegetarian chorizo substitute, you could use smoked tofu or tempeh. You may want to refer to the Spanish Chickpea & Chorizo Stew | Potaje de Garbanzos y Chorizo … for meatless options as well.

CONCLUSION:

This Spanish Potato Soup with Chorizo is more than just a recipe; it’s a flavor adventure that embodies everything Cuba Queen stands for: bold, unapologetic flavors that make every meal a celebration. You are going to be able to recreate this recipe to absolute perfection! One of our most popular variations is the Creamy Spanish Potato Soup with Chorizo.

My Spanish Potato Soup with Chorizo Power Tips:

• Don’t skimp on the chorizo! The quality of the chorizo is key to the flavor of the soup.
• Toast your spices! Toasting the smoked paprika and oregano releases their full flavor potential.
• Don’t be afraid to experiment! Add other vegetables, spices, or toppings to create your own unique version of this soup. For more inspiration, you may want to check out the Spanish Potato and Chorizo Soup – Just a Little Bit of Bacon recipe.

Here are a few Spanish Potato Soup Recipes variations I’ve created and loved:

1. Spicy Chorizo Potato Soup: Add a pinch of cayenne pepper or a dash of hot sauce.
2. Roasted Red Pepper and Chorizo Soup: Add roasted red peppers for a smoky sweetness.
3. Creamy Chorizo Potato Soup: Blend the soup completely smooth and add a splash of cream or half-and-half. The creamy version gets the biggest reactions every time! For more creamy potato inspiration, be sure to check out this Cheddar Garlic Herb Potato Soup.

I am confident you will make this Spanish Potato Soup with Chorizo your signature dish and you can make it to your liking! This Chorizo Potato Soup Recipe is one that will be passed down for generations!

Now, go forth and create some Spanish Potato Soup with Chorizo memories! Don’t forget to share your results with me – I can’t wait to see what flavor adventures you create!

Oh, and if you want more potato soup recipes, check out my Cheesy Potato Soup and Curried Sweet Potato and Apple Soup recipes. For another opinion, check out the Spanish chorizo potato soup? : r/Cooking thread.

Spanish Potato Soup with Chorizo

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Warm up with this hearty Spanish Potato Soup featuring savory chorizo. Packed with flavor and comforting potatoes, it’s a simple yet satisfying meal.

• Author: Quinn
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 4 ounces Spanish chorizo, casing removed and chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 6 cups chicken broth
• 1 1/2 pounds Yukon Gold potatoes, peeled and cubed
• 1 (14.5 ounce) can diced tomatoes, undrained
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. Add chorizo, smoked paprika, and oregano to the pot. Cook, breaking up the chorizo with a spoon, until browned, about 5 minutes.
3. Pour in chicken broth and add potatoes and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
4. Season with salt and black pepper to taste.
5. Ladle soup into bowls and garnish with fresh parsley before serving.

Notes

For a creamier soup, you can blend a portion of the soup with an immersion blender before serving. A squeeze of lemon juice adds a nice brightness.