Spanish Potato Soup with Chorizo (Print Version)
Hearty soup featuring tender potatoes, smoky Spanish chorizo, and aromatic vegetables in a rich, flavorful broth.
# What You 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)
# Preparation Steps:
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 Advice:
01 -
- The smoked paprika and chorizo create this incredible depth that tastes like it simmered all day even though it comes together in under an hour
- Its one of those humble soups that somehow feels fancy enough for dinner guests but cozy enough for a Tuesday night with sweatpants
02 -
- I learned the hard way that if you use fresh chorizo instead of cured Spanish chorizo you end up with a greasier soup that just does not have the same intense flavor
- The trick of removing half the chorizo for garnish was something I discovered by accident but it makes such a difference having those crispy slices on top
03 -
- Do not skip the step of lightly mashing some potatoes because that is what gives the soup its body without having to add cream
- If you can find Spanish chorizo that comes in a rope rather than links it usually has better flavor and texture for this recipe