Spanish Potato Soup with Chorizo (Printable)

Hearty soup with tender potatoes, smoky chorizo, and vegetables in a rich 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)

# How To Make It:

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

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like it simmered all day
  • The smoky chorizo infuses every spoonful with incredible depth
  • Leftovers actually taste better the next day if they last that long
02 -
  • Reserving half the chorizo for garnish creates a wonderful texture contrast between soft and crispy
  • Mashing just some potatoes not all gives you body while still keeping chunks for substance
  • The soup thickens as it sits so add a splash of water or stock when reheating leftovers
03 -
  • Let the chorizo get properly crispy before removing it for topping
  • Taste your stock first as salty stock means less salt needed later

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