Spanish Potato Soup with Chorizo
A hearty and satisfying soup made with tender potatoes, spicy chorizo, and a blend of aromatic spices, perfect for warming up on a cool evening.
Ingredients
For the Soup
- 1 tablespoon olive oil for a silky texture and flavor.
- 7 oz Spanish chorizo, sliced bringing a spicy, smoky richness.
- 1 large onion, finely chopped adding sweetness and aroma.
- 2 cloves garlic, minced a classic aromatic staple.
- 1 small carrot, diced for a hint of natural sweetness and a splash of color.
- 1 small red bell pepper, diced introducing a fresh crunch and vibrant hue.
- 1 teaspoon smoked paprika for a deep, earthy flavor.
- 1/2 teaspoon sweet paprika adding a touch of sweetness.
- 1/4 teaspoon cayenne pepper (optional) if you dare for a little kick.
- 1 1/2 pounds potatoes, peeled and cut into bite-sized chunks creamy and satisfying.
- 4 cups chicken broth to enrich the soup’s base.
- 1 can (14 oz) diced tomatoes for acidity and a burst of freshness.
- 1 leaf bay leaf adding aromatic notes during cooking.
- Salt and black pepper to taste for seasoning harmony.
- Fresh parsley, chopped (for garnish) to brighten the presentation.
Instructions
Cooking Instructions
- Begin by heating 1 tablespoon of olive oil in a large heavy-bottomed pot over medium heat.
- Add the sliced chorizo to the pot, allowing it to cook for 3–4 minutes.
- Remove half of the chorizo for garnish if desired.
- Stir in the finely chopped onion and allow it to soften over 3–4 minutes.
- Add the minced garlic, diced carrot, and red bell pepper. Cook for another 3 minutes.
- Sprinkle in the smoked paprika, sweet paprika, and cayenne (if using). Stir well to coat.
- Add the potato chunks, diced tomatoes, bay leaf, and chicken broth. Bring to a gentle boil.
- Once boiling, reduce the heat and let it simmer uncovered for 20–25 minutes.
- Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
- Serve hot, garnished with the reserved crispy chorizo slices and a sprinkle of fresh parsley.
Notes
Tip: Always taste as you go, and adjust spices according to your preferences. You can also use sweet potatoes or make a vegan version with plant-based chorizo.