Spanish Potato Soup with Chorizo

If you love rustic comfort food that warms your soul and excites your taste buds, this Spanish Potato Soup with Chorizo is about to become your new favorite recipe. Packed with bold flavors from smoky Spanish chorizo, creamy potatoes, and a fragrant paprika-spiced broth, it’s the kind of soup that turns a regular dinner into something special.

This recipe is simple, filling, and full of old-world charm — perfect for chilly evenings or anytime you want a satisfying one-pot meal.

???? Ingredients (Serves 4–6)

• 1 tablespoon olive oil
• 6 oz Spanish chorizo (semi-cured or fully cooked), sliced into half-moons
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1 celery stalk, diced
• 1 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 1/2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
• 4 cups chicken broth (low sodium)
• 1 cup water
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley (for garnish)
• Crusty bread, for serving (optional but highly recommended)

????‍???? Instructions

1. Sauté the Chorizo

• In a large soup pot or Dutch oven, heat the olive oil over medium heat.
• Add the sliced chorizo and cook for 3–4 minutes until it’s slightly crispy and has released its flavorful oils.
• Remove the chorizo with a slotted spoon and set aside, leaving the oil in the pot.

2. Cook the Aromatics

• Add the chopped onion, carrot, and celery to the pot. Cook for 5–6 minutes, stirring occasionally, until the vegetables are softened.
• Stir in the minced garlic, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.

3. Simmer the Soup

• Add the diced potatoes, chicken broth, and water. Bring to a boil.
• Reduce the heat, cover, and simmer for 15–20 minutes, or until the potatoes are fork-tender.

4. Blend (Optional)

• For a creamier texture, use an immersion blender to partially blend the soup — just a few pulses to thicken it while leaving chunks of potatoes and veggies intact.

5. Finish with Chorizo

• Stir the chorizo back into the soup and simmer for another 5 minutes. Taste and adjust seasoning with salt and pepper.

6. Serve

• Ladle into bowls, top with chopped parsley, and serve hot with crusty bread on the side.

???? Nutrition Info (Per Serving – Approximate)

Nutrition may vary depending on the type of chorizo and broth used.

???? Tips & Tricks

• Chorizo types: Use Spanish chorizo (which is smoked and firm), not Mexican chorizo (which is raw and crumbly).
• Make it vegetarian: Skip the chorizo and use smoked paprika + a pinch of cumin for a plant-based version.
• Spice it up: Add more red pepper flakes or a dash of hot sauce if you like a spicy kick.
• Storage: This soup stores well in the fridge for 3–4 days. It also freezes beautifully!

✨ From My Kitchen

This soup is a nod to traditional Spanish cooking — humble ingredients, deep flavors, and a strong emphasis on comfort. I love making it on Sunday evenings when I want a meal that feels slow-cooked but only takes about 40 minutes. The chorizo adds so much flavor, and the smoky paprika makes your kitchen smell incredible.

Sometimes I’ll toss in a handful of kale or spinach at the end for extra greens — and always serve it with warm, crusty bread to soak up that golden broth.