Spanish Potato Soup Chorizo: A Flavorful & Easy Recipe

Spanish Potato Soup with Chorizo: Imagine a bowl brimming with smoky, savory goodness, a comforting hug on a chilly evening. This isn’t just any soup; it’s a culinary journey to the heart of Spain, a vibrant tapestry of flavors that will tantalize your taste buds and warm you from the inside out.

Sopa de Patatas con Chorizo, as it’s known in Spanish, is more than just a recipe; it’s a tradition passed down through generations. Rooted in the rustic kitchens of Spain, this hearty soup reflects the country’s rich agricultural heritage and resourceful cooking. Potatoes, a staple ingredient, are elevated to new heights with the addition of smoky chorizo, a cured pork sausage that infuses the broth with its distinctive flavor.

What makes Spanish Potato Soup with Chorizo so irresistible? It’s the perfect balance of textures – the creamy smoothness of the potatoes, the satisfying chew of the chorizo, and the subtle bite of the onions and garlic. The smoky paprika adds a depth of flavor that’s both comforting and exciting. People adore this dish because it’s incredibly flavorful, relatively easy to make, and deeply satisfying. It’s a one-pot wonder that’s perfect for a weeknight meal or a cozy weekend gathering. So, grab your ingredients, and let’s embark on a culinary adventure to create this authentic and delicious Spanish classic!

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 4 ounces Spanish chorizo, casing removed and sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 6 cups chicken broth (or vegetable broth for a vegetarian option)
• 1.5 pounds Yukon Gold potatoes, peeled and cubed
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/4 cup chopped fresh parsley, for garnish
• Salt and freshly ground black pepper to taste
• Optional toppings: sour cream, a drizzle of olive oil, extra chorizo

Preparing the Base: Sautéing Aromatics and Chorizo

Okay, let’s get started! The foundation of this soup is all about building flavor, so we’ll start by sautéing our aromatics and chorizo. This step is crucial because it releases all those delicious oils and flavors that will permeate the entire soup.

1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. You want the oil to shimmer, but not smoke. This usually takes about a minute or two.
2. Sauté the Onion: Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. We’re looking for a nice, even cook here, so don’t rush it.
3. Add the Garlic and Bell Pepper: Once the onion is softened, add the minced garlic and chopped red bell pepper. Cook for another 2-3 minutes, stirring frequently, until the garlic is fragrant and the bell pepper is slightly softened. Be careful not to burn the garlic, as it can become bitter.
4. Brown the Chorizo: Now for the star of the show! Add the sliced Spanish chorizo to the pot. Cook, stirring occasionally, until the chorizo is browned and has released its flavorful oils, about 5-7 minutes. The chorizo will render some fat, which will add even more richness to the soup. If you find that there’s an excessive amount of fat, you can drain some off, but I usually leave it in for maximum flavor.

Building the Soup: Simmering and Flavor Infusion

With our base established, it’s time to build the soup itself. This involves adding the spices, broth, potatoes, and tomatoes, and then letting everything simmer together until the potatoes are tender and the flavors have melded beautifully.

1. Add the Spices: Stir in the smoked paprika, dried oregano, and cayenne pepper (if using). Cook for about 1 minute, stirring constantly, until fragrant. This step is important because it blooms the spices, releasing their full flavor potential.
2. Pour in the Broth: Pour in the chicken broth (or vegetable broth). Make sure to scrape the bottom of the pot to loosen any browned bits (fond) that may have stuck. These browned bits are packed with flavor and will add depth to the soup.
3. Add the Potatoes and Tomatoes: Add the cubed Yukon Gold potatoes and the can of diced tomatoes (undrained) to the pot. Stir to combine all the ingredients.
4. Bring to a Boil, Then Simmer: Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender. You should be able to easily pierce the potatoes with a fork.

Finishing Touches: Seasoning and Garnishing

Almost there! Now it’s time to season the soup to perfection and add those final touches that will elevate it to the next level. This is where you can really customize the soup to your liking.

1. Season to Taste: Season the soup with salt and freshly ground black pepper to taste. Be sure to taste the soup before adding salt, as the chorizo and broth may already be quite salty. Start with a small amount of salt and pepper, and then add more as needed.
2. Adjust Consistency (Optional): If you prefer a thicker soup, you can use an immersion blender to partially blend the soup. Be careful not to over-blend, as you still want some chunks of potatoes and chorizo. Alternatively, you can remove about 1-2 cups of the soup and blend it in a regular blender, then return it to the pot.
3. Garnish and Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. You can also add a dollop of sour cream, a drizzle of olive oil, or some extra chorizo for added flavor and visual appeal.

Tips and Variations: Making it Your Own

This recipe is a great starting point, but feel free to experiment and make it your own! Here are a few ideas to get you started:

• Spice Level: If you like a spicier soup, add more cayenne pepper or a pinch of red pepper flakes. You can also use a spicier chorizo.
• Vegetarian Option: To make this soup vegetarian, use vegetable broth instead of chicken broth and omit the chorizo. You can add smoked paprika to give it a smoky flavor. Consider adding some chickpeas or white beans for added protein and texture.
• Potato Variety: While Yukon Gold potatoes are my favorite for this soup, you can also use other types of potatoes, such as red potatoes or russet potatoes. Keep in mind that different types of potatoes will have different textures and cooking times.
• Add Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or kale. Add them along with the potatoes and tomatoes.
• Smoked Paprika: Don’t skip the smoked paprika! It adds a wonderful smoky flavor that is essential to this soup. If you can find Spanish smoked paprika (pimentón de la Vera), that’s even better!
• Make it Ahead: This soup is even better the next day, as the flavors have had time to meld together. You can make it ahead of time and store it in the refrigerator for up to 3 days.
• Freezing: This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions: What to Serve with Your Soup

This Spanish Potato Soup with Chorizo is delicious on its own, but it’s even better when served with some crusty bread for dipping. Here are a few other serving suggestions:

• Crusty Bread: A simple loaf of crusty bread is perfect for soaking up all the delicious broth.
• Garlic Bread: Take it up a notch with some homemade garlic bread.
• Salad: A simple green salad with a vinaigrette dressing is a refreshing contrast to the rich soup.
• Grilled Cheese Sandwich: A classic pairing! A grilled cheese sandwich is always a welcome addition to a bowl of soup.
• Spanish Tapas: Serve the soup as part of a Spanish tapas spread, along with other dishes like patatas bravas, gambas al ajillo, and manchego cheese.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 350-450 per serving
• Fat: 20-30 grams
• Saturated Fat: 8-12 grams
• Cholesterol: 50-70 mg
• Sodium: 800-1000 mg
• Carbohydrates: 30-40 grams
• Fiber: 5-7 grams
• Sugar: 5-7 grams
• Protein: 15-20 grams

Enjoy your delicious and hearty Spanish Potato Soup with Chorizo! I hope you love it as much as I do!

Conclusion:

This Spanish Potato Soup with Chorizo isn’t just another soup recipe; it’s a flavorful journey to Spain in a bowl! The smoky chorizo, tender potatoes, and vibrant paprika create a symphony of tastes that will warm you from the inside out. I truly believe this is a must-try recipe because it’s incredibly satisfying, relatively easy to make, and packed with authentic Spanish flavors. It’s the kind of dish that makes you feel good, and that’s something we all need more of.

But the best part? It’s incredibly versatile!

Serving Suggestions and Variations

For a truly authentic experience, I love to serve this soup with a crusty loaf of bread for dipping. The bread soaks up all the delicious broth, leaving you wanting more. A dollop of sour cream or Greek yogurt adds a lovely tanginess and creaminess that complements the richness of the chorizo. A sprinkle of fresh parsley or cilantro brightens up the flavors and adds a pop of color.

If you’re feeling adventurous, consider adding a splash of sherry vinegar or a squeeze of lemon juice at the end for a touch of acidity. This will really make the flavors sing!

Want to make it a heartier meal? Add some chickpeas or white beans for extra protein and fiber. You could also throw in some chopped kale or spinach for added nutrients.

For a vegetarian version, simply omit the chorizo and use vegetable broth instead of chicken broth. You can add smoked paprika to mimic the smoky flavor of the chorizo. Consider adding some smoked tofu or tempeh for a protein boost.

If you’re looking for a spicier kick, add a pinch of cayenne pepper or a finely chopped chili pepper to the soup while it’s simmering. Be careful not to add too much, as the chorizo already has a bit of spice.

This Spanish Potato Soup Chorizo is also fantastic as a make-ahead meal. The flavors actually deepen and meld together even more after a day or two in the refrigerator. It’s perfect for meal prepping or for those busy weeknights when you don’t have a lot of time to cook.

I’ve made this soup countless times, and I’m always amazed at how simple ingredients can come together to create such a complex and satisfying dish. It’s a crowd-pleaser, a comfort food, and a taste of Spain all rolled into one.

I truly hope you give this recipe a try. I’m confident that you’ll love it as much as I do. It’s a fantastic way to experience the vibrant flavors of Spanish cuisine without having to leave your kitchen.

Don’t be afraid to experiment with the ingredients and make it your own. Cooking should be fun and creative!

Once you’ve made this delicious soup, I would absolutely love to hear about your experience. Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and comments with me – I’m always eager to see how others are enjoying my recipes. Your feedback helps me create even better recipes in the future. So, go ahead, grab your ingredients, and get cooking! You won’t regret it. Happy cooking!

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