Spanish Potato Soup Chorizo: A Flavorful & Easy Recipe

Spanish Potato Soup with Chorizo: Imagine a bowl brimming with smoky, savory goodness, a symphony of flavors that dances on your tongue with every spoonful. This isn’t just any soup; it’s a culinary journey to the heart of Spain, a comforting embrace in a bowl, and a dish that has warmed families for generations.

Sopa de Patatas con Chorizo, as it’s known in Spanish, is more than just a recipe; it’s a tradition. Rooted in the rustic kitchens of Spain, this hearty soup reflects the country’s rich culinary heritage, where simple, readily available ingredients are transformed into something truly extraordinary. Potatoes, a staple in Spanish cuisine since their introduction from the Americas, form the creamy base, while the star of the show, chorizo, infuses the broth with its distinctive smoky paprika flavor.

What makes Spanish Potato Soup with Chorizo so irresistible? It’s the perfect balance of textures – the creamy potatoes, the slightly chewy chorizo, and the subtle bite of onions and garlic. The taste is a delightful explosion of savory, smoky, and slightly spicy notes that will leave you craving more. Beyond its incredible flavor, this soup is also incredibly convenient. It’s a one-pot wonder that’s easy to prepare, making it a perfect weeknight meal. Plus, it’s incredibly satisfying and filling, guaranteed to warm you from the inside out. So, grab your ingredients, and let’s embark on a delicious adventure to create this classic Spanish comfort food!

this RECIPE

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 4 ounces Spanish chorizo, casing removed and sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 6 cups chicken broth (or vegetable broth for a vegetarian option)
• 1.5 pounds Yukon Gold potatoes, peeled and cubed
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)
• Crusty bread, for serving (optional)
• A drizzle of olive oil (for garnish, optional)
• Lemon wedges (for serving, optional)

Preparing the Base: Sautéing Aromatics and Chorizo

Okay, let’s get started! The foundation of this soup is all about building flavor, and that starts with sautéing our aromatics and chorizo. This step is crucial, so don’t rush it!

1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. You want the oil to shimmer, but not smoke.
2. Sauté the Onion: Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. We want the onion to release its sweetness and become fragrant.
3. Add the Garlic and Bell Pepper: Stir in the minced garlic and chopped red bell pepper. Cook for another 2-3 minutes, until the garlic is fragrant and the bell pepper is slightly softened. Be careful not to burn the garlic, as it can become bitter.
4. Brown the Chorizo: Add the sliced Spanish chorizo to the pot. Cook, stirring occasionally, until the chorizo is browned and has released its flavorful oils, about 5-7 minutes. The chorizo will render some fat, which will add richness to the soup. If you find that there’s excessive fat, you can drain some off, but I usually leave it in for maximum flavor.
5. Bloom the Spices: Stir in the smoked paprika, dried oregano, and cayenne pepper (if using). Cook for about 1 minute, stirring constantly, until the spices are fragrant. This process, called “blooming” the spices, helps to release their essential oils and enhance their flavor.

Building the Soup: Simmering for Flavor

Now that we’ve built a flavorful base, it’s time to add the remaining ingredients and let the soup simmer. This is where the magic happens, as the flavors meld together and the potatoes become tender.

1. Add the Broth: Pour in the chicken broth (or vegetable broth). Make sure to scrape the bottom of the pot to loosen any browned bits (fond) that may have stuck. These browned bits are packed with flavor and will add depth to the soup.
2. Add the Potatoes and Tomatoes: Add the cubed Yukon Gold potatoes and the can of diced tomatoes (undrained) to the pot. The Yukon Gold potatoes are my favorite for this soup because they hold their shape well and have a creamy texture.
3. Add the Bay Leaf: Add the bay leaf. This will add a subtle but important layer of flavor to the soup.
4. Season and Simmer: Season the soup with salt and freshly ground black pepper to taste. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender. The potatoes should be easily pierced with a fork.
5. Remove the Bay Leaf: Once the potatoes are tender, remove the bay leaf from the soup and discard it.

Adjusting the Consistency (Optional)

At this point, you can adjust the consistency of the soup to your liking. Some people prefer a chunkier soup, while others prefer a smoother soup. Here are a couple of options:

• For a Chunkier Soup: Leave the soup as is.
• For a Slightly Smoother Soup: Use an immersion blender to partially blend the soup. Be careful not to over-blend, as you still want some chunks of potatoes and chorizo.
• For a Completely Smooth Soup: Use a regular blender to blend the soup in batches. Be very careful when blending hot liquids, as they can splatter. Make sure to vent the blender lid to allow steam to escape.

Serving and Garnishing: The Finishing Touches

Finally, it’s time to serve and garnish the soup! This is where you can really make it your own and add some personal touches.

1. Taste and Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You may need to add more salt, pepper, or even a squeeze of lemon juice to brighten the flavors.
2. Ladle into Bowls: Ladle the soup into bowls.
3. Garnish: Garnish with fresh chopped parsley, a drizzle of olive oil (optional), and a lemon wedge (optional). The parsley adds a pop of freshness, the olive oil adds richness, and the lemon wedge adds a touch of acidity.
4. Serve: Serve the soup hot with crusty bread for dipping (optional). The crusty bread is perfect for soaking up all the delicious broth.

Tips and Variations:

Here are a few tips and variations to help you customize this recipe to your liking:

• Spice Level: Adjust the amount of cayenne pepper to control the spice level. If you’re sensitive to heat, you can omit it altogether.
• Chorizo: Use either sweet or spicy Spanish chorizo, depending on your preference. You can also use Mexican chorizo, but keep in mind that it has a different flavor profile.
• Vegetarian Option: To make this soup vegetarian, use vegetable broth instead of chicken broth and omit the chorizo. You can add smoked paprika to mimic the smoky flavor of the chorizo. You could also add some smoked tofu or tempeh for protein.
• Add Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or kale. Add them along with the potatoes.
• Make it Creamy: For a creamier soup, stir in a dollop of sour cream or Greek yogurt before serving.
• Leftovers: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup freezes well. Let it cool completely before transferring it to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Enjoy!

I hope you enjoy this Spanish Potato Soup with Chorizo as much as I do! It’s a hearty, flavorful, and comforting soup that’s perfect for a cold day. Don’t be afraid to experiment with the ingredients and make it your own. Happy cooking!

Conclusion:

Well, there you have it! This Spanish Potato Soup with Chorizo isn’t just another soup recipe; it’s a warm, comforting hug in a bowl, bursting with smoky, savory flavors that will transport you straight to a sunny Spanish plaza. The combination of creamy potatoes, spicy chorizo, and fragrant paprika creates a symphony of tastes that’s both satisfying and incredibly easy to make. I truly believe this is a must-try recipe for anyone looking to add a little zest and excitement to their weeknight dinners.

Why is it a must-try, you ask? Because it’s more than just a soup; it’s an experience. It’s the kind of dish that brings people together, sparking conversation and creating memories around the table. The richness of the broth, the tender potatoes, and the delightful kick from the chorizo make every spoonful a moment to savor. Plus, it’s incredibly versatile!

Looking for serving suggestions? I love to serve this soup with a dollop of sour cream or Greek yogurt for added creaminess and a sprinkle of fresh parsley or cilantro for a pop of freshness. A crusty loaf of bread is essential for soaking up all that delicious broth, and a simple green salad on the side makes it a complete and balanced meal.

But the fun doesn’t stop there! Feel free to experiment with variations to make this recipe your own. If you’re not a fan of chorizo, you can substitute it with smoked sausage or even bacon for a similar smoky flavor. For a vegetarian option, simply omit the chorizo and add some smoked paprika for that signature Spanish taste. You could also add other vegetables like bell peppers, carrots, or even some spinach for extra nutrients and flavor. A squeeze of fresh lemon juice at the end can also brighten up the flavors beautifully.

Another fantastic variation is to add a can of diced tomatoes for a richer, more tomato-based soup. This will add a touch of sweetness and acidity that complements the other flavors perfectly. If you’re feeling adventurous, try adding a pinch of saffron for a truly authentic Spanish touch. Saffron is a bit pricey, but a little goes a long way and it adds a beautiful color and subtle flavor to the soup.

Don’t be afraid to play around with the spices too! If you like a little more heat, add a pinch of cayenne pepper or a dash of hot sauce. If you prefer a milder flavor, reduce the amount of smoked paprika. The beauty of this recipe is that it’s so adaptable to your own personal preferences.

I’m confident that once you try this Spanish Potato Soup with Chorizo, it will become a staple in your recipe rotation. It’s the perfect comfort food for a chilly evening, a satisfying lunch on a busy day, or even a crowd-pleasing appetizer for a dinner party.

So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise you won’t be disappointed. And most importantly, I want to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy cooking! Let me know if you have any questions, and I’m always happy to help. Enjoy this delicious and authentic taste of Spain!