Spanish Potato Soup with Chorizo (Printable Version)

Hearty Spanish-style soup featuring tender Yukon Gold potatoes, smoky chorizo sausage, and vegetables in a flavorful broth.

# What You’ll Need:

→ Meats

01 - 7 oz Spanish chorizo sausage, sliced

→ Vegetables

02 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and diced
03 - 1 large onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 large carrot, diced
06 - 1 red bell pepper, diced
07 - 1 stalk celery, diced

→ Liquids

08 - 5 cups chicken or vegetable stock
09 - 2 tbsp olive oil

→ Seasonings

10 - 1 tsp smoked paprika (pimentón)
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp fresh parsley, chopped (for garnish)

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add the chorizo slices and cook for 3–4 minutes until they start to release their oils and slightly crisp. Remove half of the chorizo and set aside for garnish.
02 - Add the onion, garlic, carrot, celery, and red bell pepper to the pot. Sauté for 5–6 minutes until vegetables are softened.
03 - Stir in the smoked paprika, then add the potatoes and bay leaf. Mix well to coat the potatoes in the oils and spices.
04 - Pour in the chicken or vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until potatoes are tender.
05 - Remove the bay leaf. For a creamier texture, lightly mash some of the potatoes in the pot with a spoon. Season with salt and pepper to taste.
06 - Ladle the soup into bowls. Top with the reserved chorizo slices and sprinkle with fresh parsley.

# Top Tips:

01 -
  • The smoky chorizo creates this incredible depth that keeps you coming back for just one more spoonful
  • It is the kind of soup that tastes like it simmered all day but comes together in under an hour
  • The texture is perfect somewhere between chunky and slightly creamy without any heavy cream
02 -
  • Removing half the chorizo before adding the vegetables prevents it from becoming too soft and gives you that nice contrast of crispy topping
  • Letting the soup simmer uncovered helps it reduce slightly and concentrate the flavors
03 -
  • Cut your potatoes into uniform dice so they cook evenly and finish at the same time
  • If you want a vegetarian version, add extra smoked paprika and perhaps some smoked salt to compensate for the chorizo depth

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