Spanish Potato Soup with Chorizo (Print Version)
A rich, warming soup featuring tender potatoes, smoky chorizo, and vegetables in a savory broth.
# What You'll 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)
# How to Cook:
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 -
- Its one of those soups that actually tastes better the next day when all the smoky flavors have had time to really settle in and make themselves at home
- The texture transformation from chunks to something creamy without any actual cream is honestly kind of magical
02 -
- The soup will continue thickening as it sits so do not worry if it seems slightly thin when you first finish cooking
- Removing half the chorizo early prevents it from becoming rubbery while still infusing all that smoky flavor into the broth
03 -
- Always taste your chorizo before adding salt at the end since some brands are much saltier than others
- If you want more heat without changing the flavor profile add a pinch of cayenne instead of hot chorizo