Hearty Spanish Potato Soup with Chorizo Recipe

There’s something incredibly satisfying about a warm bowl of Spanish potato soup with chorizo. It’s comfort food with a spicy twist, perfect for warming up on a cool evening or impressing guests with bold, authentic flavors. This recipe blends tender potatoes with smoky, spicy chorizo and fragrant paprika to create a hearty dish you’ll want to make again and again.

this Recipe

Whether you’re new to Spanish cuisine or a longtime fan, this soup delivers a delicious experience with simple ingredients and straightforward steps. You’ll love how it comes together on the stovetop in under an hour and fills your kitchen with inviting aromas.

Why You’ll Love This Recipe

• Rich, smoky flavor from authentic Spanish chorizo and smoked paprika.
• Hearty and filling with tender potatoes and savory broth.
• Simple stovetop preparation perfect for weeknights.
• Versatile – easy to customize with your favorite herbs or vegetables.
• Makes excellent leftovers and freezes well.

Ingredients

Gather these fresh, flavorful ingredients to make a classic Spanish potato soup with chorizo that bursts with warmth and spice.

• 1 pound Spanish chorizo, sliced into ¼-inch pieces
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 4 cups chicken broth or vegetable broth
• 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped, for garnish
• Optional: ½ teaspoon crushed red pepper flakes for extra heat

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6
• Calories: Approximately 320 per serving

How to Make Spanish Potato Soup with Chorizo

1. Heat the olive oil in a large pot over medium heat. Add the sliced chorizo and cook for about 5 minutes until it starts to brown and release its smoky oils.
2. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Sprinkle in the smoked paprika and red pepper flakes (if using), stirring well to coat the chorizo and onion mixture with the spices.
4. Pour in the chicken broth and add the diced potatoes and bay leaf. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 30-35 minutes, or until the potatoes are tender.
5. Remove the bay leaf. For a creamier texture, mash some of the potatoes gently against the side of the pot or use an immersion blender for a few seconds, then stir to combine.
6. Season the soup generously with salt and freshly ground black pepper to taste. Let it simmer for an additional 5 minutes to meld the flavors together.
7. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread for dipping.

Tips for the Best Results

• Use authentic Spanish chorizo for the best smoky, spicy flavor.
• Don’t overcook the potatoes; they should be tender but not falling apart unless you want a thicker soup.
• Adjust the paprika and red pepper flakes to control the spice level to your preference.
• For a vegetarian version, omit the chorizo and use smoked paprika along with sautéed mushrooms for a similar depth of flavor.
• Let the soup rest for a few minutes before serving to let the flavors fully develop.

Storage and Reheating

Store any leftover Spanish potato soup with chorizo in an airtight container in the refrigerator for up to 4 days. The flavors will continue to deepen as it sits.

For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop over medium heat until warmed through, stirring occasionally.

Frequently Asked Questions

Can I use pork sausage instead of Spanish chorizo?

Yes, you can substitute pork sausage, but keep in mind it won’t have the same smoky paprika flavor that chorizo provides. You can add extra smoked paprika and a pinch of cayenne to mimic the taste.

Is this soup spicy?

The spice level depends on the chorizo and whether you add red pepper flakes. Spanish chorizo tends to have moderate heat, but you can adjust spiciness up or down to suit your taste.

Can I make this soup vegan?

To make it vegan, use vegetable broth and omit the chorizo. You can add smoked paprika and sautéed mushrooms or smoked tofu for depth of flavor and texture.

What sides go well with this soup?

This soup pairs beautifully with crusty bread, a simple green salad, or roasted vegetables for a complete and satisfying meal.