Right, let me tell you about this Spanish Potato Soup with Chorizo. It’s not just a recipe; it’s practically a hug in a bowl, especially on those days when the weather is just… blah. I remember the first time I tried to make it. I’d seen a version of it on a trip to Spain – the aroma of smoky paprika and chorizo hung in the air of this tiny little tapas bar. I was determined to recreate that magic at home. Let’s just say my first attempt was… less than stellar. The potatoes were mushy, the chorizo was bland, and the whole thing tasted like sadness. I almost gave up!
But, being me, I’m stubborn. I tweaked, I tested, and I finally cracked the code. The secret, I discovered, was using good quality chorizo and not overcooking the potatoes. A total “aha” moment! Now, my family practically begs for this Spanish Potato Soup with Chorizo every other week. It’s a staple in our house, and honestly, it’s perfect because it’s hearty, flavorful, and relatively quick to whip up – which is essential when you’re juggling school runs, work, and everything else life throws at you.
This Spanish Potato Soup with Chorizo recipe has evolved over the years, influenced by family preferences and those little kitchen mistakes we all make. I’ve added my own touches, like a little splash of sherry vinegar at the end to brighten things up. I truly believe that cooking should be joyful and nourishing, and this soup embodies that perfectly. For more tips on simple meals, visit Spanish Potato and Chorizo Soup – Just a Little Bit of Bacon to see other examples. If you’re looking for a hearty soup, check out my broccoli cheddar soup with shells recipe.
So, come on, let’s get started! I promise, even if you’ve had a kitchen disaster or two, this Spanish Potato Soup with Chorizo is totally achievable. You’ve got this!
What You’ll Need for This Hearty Spanish Potato Soup with Chorizo
Okay, let’s gather our ingredients. Nothing too fancy, I promise!
- 1 tablespoon olive oil – I always use extra virgin olive oil for its flavor. You can find good quality olive oil at most grocery stores or specialty shops. When making Spanish Potato Soup with Chorizo, splurge a little – it makes a difference!
- 1 medium onion, chopped – Yellow or white onion works great.
- 2 cloves garlic, minced – Freshly minced is best, but you can use jarred in a pinch. Here’s a Spanish Potato Soup with Chorizo trick I learned: smash the garlic with the side of your knife before mincing – it releases more flavor.
- 4 ounces Spanish chorizo, diced – I always use the spicy kind because my family likes a little kick, but sweet chorizo is great too. When making Spanish Potato Soup with Chorizo, you can usually find Spanish chorizo at well-stocked grocery stores or Latin markets.
- 1 teaspoon smoked paprika – This is key for that authentic Spanish flavor! Don’t skimp on this or your Spanish Potato Soup with Chorizo will lack depth.
- ½ teaspoon dried oregano – Adds a little earthy flavor.
- 4 cups chicken broth – You can use vegetable broth if you prefer. I make my own sometimes, but store-bought is perfectly fine for this Spanish Potato Soup with Chorizo.
- 1 ½ pounds Yukon gold potatoes, peeled and diced – I prefer Yukon gold because they get creamy but don’t fall apart.
- 1 teaspoon salt – Adjust to taste.
- ½ teaspoon black pepper – Freshly ground is always best.
- 1 tablespoon sherry vinegar – This is optional, but it adds a lovely tang at the end. I always keep a bottle around, its great for marinades too.
- Fresh parsley, chopped (for garnish) – Adds a pop of freshness.
For cost-saving, buy chorizo in bulk and freeze it in smaller portions, perfect for when the Spanish Potato Soup with Chorizo craving hits. For leftover onions and garlic, store them in airtight containers in the fridge.
Let’s Make This Spicy Potato Soup with Chorizo Together
Alright, are you ready to dive in and make some Spanish Potato Soup with Chorizo? Don’t worry, I’ll walk you through it step-by-step, just like we’re cooking together in my kitchen!
- Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Your kitchen should smell amazing already! Don’t worry if your onion starts to brown slightly – that’s just caramelization, and it adds flavor to the Spanish Potato Soup with Chorizo.
- Brown the chorizo: Add the diced chorizo to the pot and cook until it’s browned and has released its flavorful oils, about 5-7 minutes. This is where that beautiful smoky aroma really starts to fill your kitchen. I learned the hard way with Spanish Potato Soup with Chorizo that browning the chorizo is crucial for getting that rich, deep flavor. If you are looking for another recipe with chorizo check out the recipe on Spanish Chickpea & Chorizo Stew | Potaje de Garbanzos y Chorizo
- Add the spices: Stir in the smoked paprika and oregano, cooking for about 30 seconds until fragrant. This helps bloom the spices and release their flavors. I’ve accidentally added too much smoked paprika before, so be careful! It can make the Spanish Potato Soup with Chorizo a little bitter if you overdo it.
- Add the broth and potatoes: Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender. In my kitchen, this Potato and Chorizo Soup Recipe usually takes about 18 minutes for the potatoes to cook perfectly. I sometimes test them with a fork to make sure they’re just right.
- Season and simmer: Season with salt and pepper. Taste and adjust the seasoning as needed. Continue to simmer for another 5 minutes to allow the flavors to meld together. While the Spanish Potato Soup with Chorizo is cooking, I usually tidy up the kitchen or start prepping a side salad.
- Finish with sherry vinegar (optional): Stir in the sherry vinegar for a touch of acidity that brightens up the whole dish. Your Spanish Potato Soup with Chorizo should smell like smoky paprika, savory chorizo, and a hint of warmth.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. You can also add a dollop of sour cream or a swirl of olive oil if you’re feeling fancy.
That’s it! You’ve just made a delicious and comforting bowl of Spanish Potato Soup with Chorizo. See? It wasn’t so scary after all!
How I Love to Serve This Creamy Spanish Potato Soup with Chorizo
Now that you’ve got this gorgeous Spanish Potato Soup with Chorizo bubbling away, let’s talk about serving it up!
My family loves this Spanish Potato Soup with Chorizo when I serve it with a crusty loaf of bread for dipping. There’s just something so satisfying about soaking up all that flavorful broth. I also like to make a simple green salad on the side to balance out the richness of the soup. This Spanish Potato Soup with Chorizo is perfect for a chilly weeknight dinner or a cozy weekend lunch. It’s also great for meal prepping – it tastes even better the next day!
This soup makes a fantastic starter before you eat a hearty meal. It is versatile in nature and can make a meal great.
When presenting this dish, I like to add a sprinkle of extra smoked paprika and a drizzle of olive oil for a little extra visual appeal. A few sprigs of fresh parsley always add a nice touch too. If you have extra Spanish Potato Soup with Chorizo, it’s fantastic for lunch the next day. Just reheat it gently on the stovetop or in the microwave. Friends always ask for this Spanish Potato Soup with Chorizo recipe after they’ve tried it! It’s a real crowd-pleaser.
Sometimes, I like to get a little creative and add different toppings. A dollop of Greek yogurt, some crispy croutons, or even a sprinkle of crumbled bacon would be delicious. For a seasonal Spanish Chorizo Stew variation, I sometimes add roasted red peppers in the fall. If you like a spicy soup with chorizo, give this a try.
I’ve also considered serving this Spanish Potato Soup with Chorizo in small bowls as an appetizer at a party. It’s always a hit! If you are a spice fan, try adding some red pepper flakes to give the Potato and Chorizo Soup Recipe a boost! This Spanish Potato Soup with Chorizo reminds me of another family favorite, my Roasted Garlic Potato Soup.
Your Spanish Potato Soup with Chorizo Questions Answered
Okay, let’s tackle some of those burning questions you might have about making Spanish Potato Soup with Chorizo. I’ve been there, done that, and learned from my mistakes, so hopefully, I can help you avoid some common pitfalls!
Q: Can I make this Smoked Paprika Potato Soup vegetarian?
A: Absolutely! Just skip the chorizo and use vegetable broth. To add some of that smoky flavor, you can add a teaspoon of liquid smoke or some smoked tofu. My family sometimes prefers it this way, especially my vegetarian daughter.
Q: What kind of chorizo should I use for the Sopa de Patatas con Chorizo?
A: I prefer using Spanish chorizo, which is a cured, smoked sausage. You can use either the sweet or spicy variety, depending on your preference. Mexican chorizo is different – it’s usually fresh and uncooked, so it won’t work as well in this recipe. You know what I do when my Spanish Potato Soup with Chorizo needs that extra kick? I add a pinch of cayenne pepper!
Q: My potatoes are mushy! What did I do wrong making the Spanish Potato Soup with Chorizo?
A: Overcooked potatoes are the bane of my existence! Be sure to dice the potatoes into even sizes so they cook evenly. Also, don’t overcook them – they should be tender but still hold their shape. I check them frequently with a fork while they’re simmering. I learned this lesson the hard way!
Q: Can I freeze this Potato and Chorizo Soup Recipe?
A: Yes, you can! Let the soup cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. When reheating, thaw it overnight in the refrigerator and then heat it gently on the stovetop. Friends love my soup so much, I often make a double batch just so I can freeze some for later.
Q: Can I use different vegetables in this Spicy Potato Soup with Chorizo?
A: Of course! Feel free to add other vegetables like carrots, celery, or bell peppers. Just add them along with the onions at the beginning of the recipe. My husband loves it when I add a can of diced tomatoes – it gives the soup a little extra depth of flavor.
Q: The Spanish Chorizo Stew is too thick! How can I thin it out?
A: Simply add more broth until you reach your desired consistency. You can also add a splash of water if you don’t have any more broth on hand. I’ve had to do this more than once!
Q: What can I serve with this Smoked Paprika Potato Soup?
A: Crusty bread is a must for dipping! A simple green salad or a grilled cheese sandwich also makes a great accompaniment. One time I added some croutons to my Spanish Potato Soup with Chorizo.
Q: I can’t find Sherry Vinegar! What is a good substitute for the Spanish Potato Soup with Chorizo recipe?
A: A great substitute for the Spanish Potato Soup with Chorizo recipe is apple cider vinegar!
My Final Thoughts on This Spanish Potato Soup with Chorizo
This Spanish Potato Soup with Chorizo isn’t just a recipe to me; it’s a little piece of my heart on a plate. It reminds me of that cozy tapas bar in Spain, of family dinners around the table, and of the joy of creating something delicious with my own two hands. I hope it brings you as much joy as it brings me. If your kids love this, they’ll go crazy for my Sausage Sweet Potato Kale Soup.
Here are my Spanish Potato Soup with Chorizo Pro Tips:
- Don’t skimp on the smoked paprika! It’s what gives this soup its signature flavor.
- Brown the chorizo properly. This is key for developing a rich, deep flavor.
- Taste and adjust the seasoning as you go. Don’t be afraid to add more salt, pepper, or sherry vinegar to your liking.
And here are some fun Spanish Potato Soup with Chorizo variations we’ve tried with my family:
- Creamy version: Add a splash of heavy cream or half-and-half at the end for a richer, creamier soup.
- Spicy version: Add a pinch of cayenne pepper or a few dashes of hot sauce for extra heat.
- Vegetable-packed version: Add extra vegetables like carrots, celery, or bell peppers.
My daughter loves the creamy version, while my husband prefers the spicy version. I usually make a big batch and let everyone customize their own bowls.
I truly hope you give this Spanish Potato Soup with Chorizo a try. It’s a comforting, flavorful, and relatively easy dish to make, even if you’re not a seasoned cook. Don’t be afraid to experiment and make it your own. Add your favorite vegetables, adjust the seasoning to your liking, and most importantly, have fun! I hope your Spanish Potato Soup with Chorizo cooking experience is filled with joy, delicious aromas, and happy memories. This Sopa de Patatas con Chorizo reminds me of a similar discussion on Spanish chorizo potato soup? : r/Cooking. For more sanity-saving dinner ideas, check out this Broccoli Cheddar Soup recipe!
Happy cooking!
Spanish Potato Soup with Chorizo
This hearty Spanish Potato Soup with Chorizo is packed with smoky flavors and comforting textures. It’s a simple yet satisfying meal perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Spanish
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 ounces Spanish chorizo, casing removed and chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 1 1/2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- 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.
- Add chorizo, smoked paprika, and oregano to the pot. Cook, stirring occasionally, until chorizo is browned and releases its oils, about 5 minutes.
- Pour in chicken broth and add potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Use an immersion blender to partially blend the soup, leaving some chunks of potatoes for texture. Alternatively, carefully transfer a portion of the soup to a regular blender and blend until smooth, then return it to the pot.
- Stir in parsley and season with salt and pepper to taste.
- Serve hot, garnished with extra parsley or a dollop of sour cream (optional).
Notes
For a spicier soup, use spicy chorizo. Serve with crusty bread for dipping.