Spanish Potato Soup with Chorizo

A bold, rustic soup packed with smoky flavor, tender potatoes, and the magic of Spanish chorizo.

When the weather calls for comfort, but your tastebuds crave bold flavor, this Spanish Potato Soup with Chorizo delivers on both fronts. A rustic, one-pot wonder, this dish hails from the heart of traditional Spanish cuisine—rich with paprika, garlic, olive oil, and of course, chorizo. It’s hearty, filling, and brimming with layers of flavor that build as it simmers.

With humble ingredients like potatoes, onions, and broth, this soup becomes something extraordinary thanks to the bold, smoky richness of cured chorizo. Every spoonful warms you from the inside out, and it’s perfect for cozy family dinners, casual gatherings, or batch-cooking to reheat all week.

???? Ingredients (Serves 4)

Main Ingredients:

• 300g Spanish chorizo, sliced into coins
• 600g waxy potatoes, peeled and cubed
• 1 large onion (about 200g), diced
• 4 cloves garlic (about 12g), minced
• 1 medium carrot (about 100g), chopped
• 1 red bell pepper (150g), chopped
• 750ml chicken stock (low sodium preferred)
• 1 tbsp tomato paste (20g)
• 1 tsp sweet smoked paprika
• ½ tsp chili flakes (optional for heat)
• 2 tbsp olive oil (30ml)
• Salt and black pepper, to taste
• Fresh parsley or cilantro, for garnish

???? Instructions

Step 1: Sauté the Chorizo

1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
2. Add the chorizo slices and cook for 3–4 minutes until browned and the oil is released.
3. Remove chorizo with a slotted spoon and set aside, leaving the flavorful oil in the pot.

Step 2: Build the Base

1. Add another tablespoon of olive oil if needed, then add the onion, carrot, and red pepper. Sauté for 5 minutes until softened.
2. Stir in the garlic, tomato paste, and paprika. Cook for 1 minute until aromatic.

Step 3: Add the Potatoes & Broth

1. Stir in the potatoes and return the cooked chorizo to the pot.
2. Pour in the chicken stock, season with salt, pepper, and chili flakes if using.
3. Bring to a boil, then reduce heat and let it simmer uncovered for 25–30 minutes, or until potatoes are fork-tender.

Step 4: Optional Blend for Texture

• For a creamier texture, use an immersion blender to blend a small portion of the soup, or remove 1 cup and mash, then stir it back in.

Step 5: Serve & Garnish

• Ladle into bowls, garnish with fresh parsley or cilantro, and a drizzle of olive oil if desired.
• Serve hot with crusty bread for dipping.

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

• Calories: 390 kcal
• Protein: 16g
• Fat: 22g
• Carbohydrates: 28g
• Fiber: 4g
• Sugar: 5g
• Sodium: 950mg

Tip: To reduce sodium and fat, use turkey chorizo and low-sodium broth.

???????? Tips & Tricks

• Spanish vs. Mexican chorizo: Use dry-cured Spanish chorizo for this recipe—it slices like sausage and infuses the broth with deep smoky flavor.
• Choose the right potatoes: Waxy potatoes like Yukon Gold or red potatoes hold their shape well without disintegrating.
• Add greens: Stir in some chopped kale or spinach at the end for a nutritional boost.
• Smoky depth: A dash of sherry vinegar before serving brightens the flavor beautifully.
• Make it vegan: Swap the chorizo for smoked paprika chickpeas and use veggie broth!

???? A Little Something From the Heart

This soup is one of those dishes that speaks a universal language. You don’t have to be in the mountains of Galicia or the villages of Andalusia to understand why this recipe has stood the test of time. It’s warm, nourishing, and full of flavor passed down through generations.

I love that this dish can feed a crowd and still feel intimate. It’s rustic enough for a weeknight meal, but bold and vibrant enough to serve at a casual dinner party. Spanish Potato Soup with Chorizo brings comfort to the table—and that, at its heart, is what good food is all about.