I love how this soup balances rich, smoky, and savory flavors with just a few wholesome ingredients. The chorizo gives the broth depth and spice, while the potatoes soak up all the goodness. It’s incredibly easy to prepare and doesn’t require any fancy equipment. I can make it ahead of time, and it tastes even better the next day. Whether I’m cooking for myself or feeding a crowd, this recipe always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Chorizo (Spanish, cured or semi-cured), sliced or diced
Potatoes, peeled and chopped into chunks
Onion, finely chopped
Garlic cloves, minced
Olive oil
Smoked paprika
Crushed tomatoes (optional, for a tomato-based version)
Chicken or vegetable broth
Bay leaf
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions
I start by heating olive oil in a large pot over medium heat. I add the chopped chorizo and cook it until it releases its oils and begins to brown slightly.
I add the onions and garlic to the pot, sautéing them in the chorizo oil until they’re soft and fragrant.
If I’m using crushed tomatoes, I stir them in now and cook for a couple of minutes to blend the flavors.
I add the potatoes, smoked paprika, bay leaf, salt, and pepper. Then I pour in the broth, making sure the potatoes are fully submerged.
I bring the soup to a boil, then reduce the heat and let it simmer gently for about 25–30 minutes, until the potatoes are tender.
Once done, I adjust the seasoning and remove the bay leaf. I serve it hot, garnished with fresh parsley if I have some on hand.
Servings and timing
This recipe serves 4 to 6 people. The total time to prepare and cook the soup is about 45 minutes: 10–15 minutes for prep and 30 minutes for cooking.
Variations
I sometimes add kale or spinach at the end for a touch of greens.
For a creamier texture, I partially mash the potatoes or blend a portion of the soup before serving.
If I want a spicier version, I choose hot chorizo or add a pinch of red pepper flakes.
When I want a vegetarian version, I skip the chorizo and add smoked paprika with chickpeas for protein and flavor.
I also enjoy adding a splash of dry sherry or white wine after sautéing the onions for extra depth.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pour the soup into a pot and warm it over medium heat until steaming. If it thickens too much in the fridge, I just add a splash of water or broth to loosen it up. This soup also freezes well—I let it cool completely before transferring it to freezer-safe containers, where it can stay for up to 2 months.
FAQs
How spicy is Spanish Potato Soup with Chorizo?
It depends on the type of chorizo I use. Spanish chorizo comes in both mild and spicy varieties. If I prefer less heat, I go for the mild version.
Can I make this soup ahead of time?
Yes, and I actually think it tastes better the next day. The flavors continue to develop overnight, making it a great make-ahead meal.
What kind of potatoes work best?
I usually go for waxy potatoes like Yukon Golds because they hold their shape well. But russets work too if I want a softer, more broken-down texture.
Is it necessary to peel the potatoes?
I prefer peeling them for a smoother texture, but if I’m using thin-skinned potatoes, I sometimes leave the skins on for a more rustic feel.
Can I use raw chorizo instead of cured?
Yes, but I make sure to cook it thoroughly at the beginning. Raw (fresh) chorizo will render more fat and create a richer base, but it takes a few extra minutes to brown properly.
Conclusion
Spanish Potato Soup with Chorizo is a deeply satisfying dish that’s both humble and flavorful. I love how simple ingredients come together to create something that feels special and comforting. Whether I’m looking for a quick weeknight dinner or a dish to warm up a chilly evening, this soup always delivers. It’s one of those recipes I find myself coming back to again and again.
A hearty and rustic soup packed with tender potatoes, smoky chorizo, and bold Spanish flavors. This easy comfort food is perfect for chilly nights or make-ahead meals.
Author:Sarah
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Soup, Dinner, Main Course
Method:Stovetop, Simmering
Cuisine:Spanish
Ingredients
Chorizo (Spanish, cured or semi-cured), sliced or diced
Potatoes, peeled and chopped into chunks
Onion, finely chopped
Garlic cloves, minced
Olive oil
Smoked paprika
Crushed tomatoes (optional)
Chicken or vegetable broth
Bay leaf
Salt and pepper, to taste
Fresh parsley, for garnish (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add chorizo and cook until it starts to brown and release its oils.
Add chopped onion and garlic, sauté until soft and fragrant.
(Optional) Stir in crushed tomatoes and cook for 2–3 minutes.
Add potatoes, smoked paprika, bay leaf, salt, and pepper. Pour in enough broth to fully cover the potatoes.
Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until potatoes are tender.
Adjust seasoning, remove bay leaf, and serve hot. Garnish with fresh parsley if desired.
Notes
Use hot chorizo or red pepper flakes for extra spice.
Add kale or spinach near the end for extra greens.
For a creamier texture, partially mash the potatoes or blend some of the soup.
To make it vegetarian, skip the chorizo and use chickpeas and smoked paprika.
A splash of dry sherry or white wine after sautéing the onion adds extra depth.
