Smoky, spicy, and soul-warming — a rustic Spanish-inspired soup that’s anything but ordinary.
???????? Description
This Spanish Potato Soup with Chorizo is the kind of comfort food that makes your entire kitchen smell incredible. It’s bold, rich, and loaded with layers of flavor — from smoky Spanish chorizo to soft, tender potatoes swimming in a savory paprika-spiced broth.
With rustic ingredients and Mediterranean warmth, this soup captures the soul of Spanish cooking in a single pot. It’s perfect for chilly evenings, meal prepping, or impressing guests with something just a little different. It’s easy to make, but the depth of flavor makes it taste like it simmered all day.
???? Ingredients (Serves 6)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 6 oz Spanish chorizo, sliced into coins or half-moons (use cured or fresh depending on preference)
- 1 1/2 pounds (about 4 medium) Yukon Gold potatoes, peeled and diced
- 1 teaspoon smoked paprika (Spanish pimentón)
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 4 cups low-sodium chicken broth
- 1 cup water
- 1/2 cup chopped fresh parsley or cilantro
- Optional garnish: crusty bread, olive oil drizzle, or a fried egg on top
???? Instructions
1. Sauté aromatics and chorizo
Heat olive oil in a large soup pot over medium heat. Add onion and red bell pepper, and sauté until softened (about 5 minutes). Stir in garlic and cook for 1 more minute.
Add sliced chorizo and cook until it starts to brown slightly and release its flavorful oils — about 4–5 minutes.
2. Add potatoes and spices
Stir in the diced potatoes, smoked paprika, cayenne (if using), salt, and pepper. Cook for 2–3 minutes to coat the potatoes in the chorizo oil and spices.
3. Simmer
Pour in the chicken broth and water. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until potatoes are fork-tender and slightly breaking down.
4. Blend (optional)
For a creamier texture, use an immersion blender to lightly blend a portion of the soup, or mash a few potatoes with the back of a spoon. This will thicken the soup while still leaving plenty of texture.
5. Finish and serve
Stir in fresh parsley or cilantro. Taste and adjust seasoning. Serve hot with crusty bread or top with a fried egg for a traditional Spanish twist.
???? Nutrition (Per serving, approx.)
- Calories: 320
- Fat: 18g
- Carbs: 25g
- Protein: 14g
- Fiber: 3g
- Sodium: 780mg
???? Tips & Tricks
- Use Spanish chorizo for the most authentic flavor — it’s smoked, cured, and deeply savory. If using raw chorizo, cook it thoroughly before adding the broth.
- For a spicier kick, add more cayenne or even a diced fresh chili.
- Want it dairy-free and gluten-free? This soup already is — just serve with gluten-free bread if needed.
- Add greens like kale or spinach in the last 5 minutes of cooking for a nutrition boost.
- Batch friendly – This soup tastes even better the next day and freezes beautifully.
✨ Something Extra from Me
To elevate this soup into a dinner-party-worthy dish, serve it with garlic-rubbed toasted bread slices, a drizzle of smoked olive oil, and a sprinkle of crumbled Manchego cheese.
For a heartier meal, stir in cooked white beans or chickpeas in the last 5 minutes. And if you love a little tang, a splash of sherry vinegar or lemon juice brightens up the flavors perfectly just before serving.
Looking for a vegetarian version? Use plant-based chorizo and vegetable broth — the flavor stays rich and satisfying.
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