Print

Spanish Potato Soup with Chorizo

A Hearty Bowl of Spanish Potato Soup with Chorizo
Print Recipe

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.

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

  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, stirring occasionally, until chorizo is browned and releases its oils, about 5 minutes.
  3. 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.
  4. 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.
  5. Stir in parsley and season with salt and pepper to taste.
  6. 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.

Find it online: https://delilita.com/spanish-potato-soup-with-chorizo/