There’s something truly comforting about a warm bowl of Spanish Potato Soup, especially on a chilly evening. As I ladled up the first scoop, the rich aroma of smoky chorizo blended effortlessly with creamy potatoes, whisking me away to bustling tapas bars in Spain. This recipe, brimming with pantry staples, is not just incredibly easy to make, but it’s also a crowd-pleaser that invites everyone to the table.
Whether you’re looking to switch up your weeknight routine or need a soul-soothing dish for a cozy gathering, this hearty soup offers a delightful balance of flavor and texture. And if you’re aiming for a lighter touch, don’t fret—I’ve included options to make it vegetarian or gluten-free. So grab your apron and let’s create a comforting masterpiece that warms both the heart and soul!
Why is Spanish Potato Soup a must-try?
Comforting Warmth: This Spanish Potato Soup envelops you in a soothing embrace, making it perfect for chilly nights.
Rich, Smoky Flavor: The chorizo infuses the soup with a depth that elevates it to a new level of deliciousness.
Versatile Options: With suggested adaptations for vegetarian and gluten-free diets, everyone can enjoy a bowl.
Easy to Prepare: Made with pantry staples, you can whip this up with minimal effort.
Crowd Favorite: Whether at family dinners or gatherings, this soup never fails to impress.
And don’t forget, for leftovers, try serving them with crusty bread for a complete meal!
Spanish Potato Soup Ingredients
• Perfect for your cozy gatherings!
For the Soup Base
- Olive Oil – Essential for sautéing the chorizo and vegetables; you can use vegetable oil or butter if desired.
- Spanish Chorizo – The heart of the dish, providing that smoky depth; choose between spicy or mild varieties based on your preference.
- Yellow Onion – Adds a sweet base flavor that enriches the soup; shallots can replace it for a milder taste.
- Garlic – Freshly minced enhances the aroma and flavor; feel free to use more than the suggested 4 cloves!
For the Vegetables
- Green Bell Pepper – Brings sweetness and a nice texture; swap in red bell pepper for a sweeter touch.
- Carrot – A source of sweetness and nutrients; celery is a good alternative if you’re looking for a different flavor.
- Waxy Potatoes – Maintain their shape beautifully in the soup, but Yukon Gold or Red potatoes work well too.
For Seasoning
- Ground Cumin – Adds warmth and depth; coriander can be used for an interesting twist.
- Dried Oregano – A classic herb for an extra flavor boost; Italian seasoning is a nice substitute.
- Sweet Paprika – Key for that essential smoky flavor; use smoked paprika for even more depth.
- Salt and Black Pepper – Basic seasonings that enhance overall flavor; adjust to your personal taste.
- Cayenne Pepper – Optional for adding heat; tailor according to your spice tolerance.
For Thickening and Flavor
- Double Concentrated Tomato Paste – Enhances umami and depth; fresh tomatoes can be a substitute or omit for a tomato-free version.
- Flour – Thickens the soup perfectly; for a gluten-free option, use cornstarch mixed with cold water.
For the Broth
- Chicken Broth – A flavorful base for the soup; switch to low-sodium or vegetable broth for a lighter option.
For Creaminess
- Heavy Cream – Adds richness and a velvety texture; for a lighter version, use half-and-half or simply omit.
For Garnish
- Chopped Parsley – Freshens up the dish and adds a pop of color; chives can be a delightful alternative.
How to Make Spanish Potato Soup
-
Prep Ingredients: Start by peeling and chopping the waxy potatoes, carrot, and green bell pepper into bite-sized pieces. Mince the garlic and chop the yellow onion and parsley. Ensure everything is ready to go for smooth cooking!
-
Sauté Chorizo: In a large pot, heat a splash of olive oil over medium heat. Add the Spanish chorizo and cook until browned and sizzling, about 3 minutes. This will release all its smoky goodness into the oil.
-
Add Vegetables: Toss in the chopped bell pepper and sauté for 2 minutes until slightly softened. Then, add the onions and garlic, cooking for another 2 minutes until fragrant and the onions become translucent.
-
Season: Stir in the chopped carrots, salt, black pepper, cumin, oregano, paprika, and a pinch of cayenne pepper. Let everything cook together for an additional 2 minutes to really develop the flavors.
-
Incorporate Tomato Paste and Flour: Add the double concentrated tomato paste along with the flour. Stir well until everything is fully combined, creating a lovely thickness to your soup base.
-
Simmer Soup: Pour in the chopped potatoes and the chicken broth. Bring the mixture to a boil, then cover it, reduce the heat, and let it simmer for 15 minutes. You’ll know it’s ready when the potatoes are tender and can be easily pierced with a fork.
-
Finish Soup: Gently stir in the heavy cream and the chopped parsley. Let it cook for an additional 3 minutes. Taste and adjust the salt if needed before serving in warm bowls.
Optional: Serve with a sprinkle of extra parsley or a swirl of cream for a beautiful presentation.
Exact quantities are listed in the recipe card below.
Spanish Potato Soup Variations
There’s a world of possibilities when it comes to customizing your Spanish Potato Soup! Let your taste buds explore and create the perfect comforting bowl for you and your loved ones.
-
Vegetarian: Omit chorizo, add smoked paprika for flavor, and use vegetable broth for depth.
-
Gluten-Free: Substitute flour with cornstarch mixed with cold water for thickening without gluten.
-
Extra Veggies: Toss in zucchini, spinach, or green peas for a burst of color and nutrition. They’ll elevate the soup and add delightful textures!
-
Creamy Vegan: Replace heavy cream with coconut milk for a rich vegan option that still feels indulgent.
-
Heat Lover’s Delight: Amp up the cayenne pepper or sprinkle in some chili flakes to satisfy your spicy cravings. Feel the warmth!
-
Herb Boost: Experiment with fresh thyme or rosemary instead of parsley to add a fragrant twist to the garnish.
-
Savory Enhancements: Stir in a splash of sherry or a squeeze of lemon juice just before serving to brighten the flavors beautifully.
-
Savory Sausage Swap: Try using a different sausage, like Andouille or Italian sausage, for a new flavor profile that still packs a punch.
Get creative in your kitchen and make this soup your own!
Make Ahead Options
These Spanish Potato Soup preparations are perfect for meal prep enthusiasts! You can chop vegetables, sauté the chorizo, and combine your seasonings up to 24 hours in advance, storing everything separately in the fridge to maintain freshness and flavor. Doing this not only saves you time on busy weeknights but also ensures that your soup is just as delicious and hearty when it’s time to finish cooking. When you’re ready to serve, simply add the prepared ingredients to the pot, incorporate the broth and potatoes, and let simmer. This way, you can enjoy a comforting homemade meal with minimal effort!
What to Serve with Spanish Potato Soup?
To complement the warm, creamy depths of your soup, consider these delightful pairings that enhance your dining experience.
- Crusty Bread: Perfect for dipping and soaking up the delicious broth, it adds a comforting, rustic touch to your meal.
- Fresh Green Salad: A light, zesty salad featuring mixed greens and vinaigrette offers a refreshing contrast to the hearty soup.
- Garlic Bread: Crispy and fragrant, garlic bread is an irresistible side that carries the warmth and cozy vibes of your Spanish Potato Soup.
- Roasted Vegetables: Brightly colored veggies like zucchini and bell peppers bring extra nutrition and a slight sweetness to balance the flavors.
- Spanish Red Wine: A glass of fruity red wine brings a cultured touch to your meal, enhancing the smoky notes of the chorizo beautifully.
- Cheese Platter: A modest cheese board featuring tangy cheeses adds an exciting dimension to your dining table, inviting exploration of flavors.
- Pickled Vegetables: The tangy crunch of pickles or olives can elevate the overall taste, providing a vibrant contrast to the soup’s creaminess.
- Chocolate Flan: For dessert, indulge in a rich, silky flan that rounds out the meal with a luxurious touch, perfect for the sweet lovers.
- Crispy Tortilla Chips: These delightful chips are great for adding a crunchy texture, best enjoyed with a dollop of guacamole or salsa on the side.
How to Store and Freeze Spanish Potato Soup
- Fridge: Store leftovers in an airtight container for up to 3 days. This keeps the creamy texture intact while the flavors meld beautifully.
- Freezer: Freeze portions of Spanish Potato Soup in freezer-safe containers for up to 3 months. Ensure the soup cools completely before sealing to prevent ice crystals.
- Reheating: Reheat on the stove over low heat, stirring occasionally. If the soup thickens, add a splash of water or broth to reach your desired consistency.
- Make-Ahead: Perfect for meal prep! You can make the soup ahead of time and follow the storage tips for an easy, hearty meal ready to enjoy any day.
Expert Tips for Spanish Potato Soup
- Ingredient Layering: Elevate flavors by sautéing each ingredient individually before combining them, ensuring every bite of Spanish Potato Soup is rich and delicious.
- Potato Selection: Use only waxy potatoes, such as Yukon Gold or Red, to maintain their shape and texture in the soup, avoiding overly starchy varieties like Russets.
- Chorizo Choices: Opt for smoky Spanish chorizo for the best flavor, but don’t hesitate to use spicy or mild varieties depending on your preference for heat.
- Vegetarian Version: If you’re going meat-free, simply omit the chorizo and add a good dose of smoked paprika to keep that delicious depth of flavor in your Spanish Potato Soup.
- Storage Strategy: Make-ahead meals are a breeze! Store leftovers in an airtight container for up to 3 days, perfect for quick meals throughout the week.
Spanish Potato Soup Recipe FAQs
How do I select the right potatoes for this soup?
Absolutely! For the best texture in your Spanish Potato Soup, choose waxy potatoes like Yukon Gold or Red potatoes. These varieties hold their shape well during cooking and provide a creamy consistency in the final product. Avoid starchy potatoes, such as Russets, as they may disintegrate and create a mushy texture.
Advertisement
How should I store leftover Spanish Potato Soup?
Very! You can store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the soup is completely cooled before storing to help preserve its texture and flavor. This soup makes a great quick meal for busy days!
Can Spanish Potato Soup be frozen?
Definitely! To freeze Spanish Potato Soup, allow it to cool completely, then transfer it into freezer-safe containers. The soup will keep well for up to 3 months. When you’re ready to enjoy it, reheat on the stove over low heat, adding a splash of water or broth to adjust the consistency if necessary.
What should I do if my soup is too thick?
No problem! If your soup turns out too thick, just add a little bit of broth or water while gently stirring on low heat until you reach your desired consistency. This way, you can maintain the creamy richness without compromising the flavor. Adjust the seasoning as necessary after adding liquid to keep the taste balanced.
Is this Spanish Potato Soup suitable for vegetarian diets?
Yes! For a vegetarian version, simply omit the chorizo and instead add a generous dash of smoked paprika to recreate that smoky depth. You can also use vegetable broth as a base for the soup instead of chicken broth, making it deliciously hearty for everyone.
Irresistible Spanish Potato Soup with Chorizo Comfort Twist
Ingredients
Equipment
Method
- Peel and chop the waxy potatoes, carrot, and green bell pepper into bite-sized pieces. Mince the garlic and chop the yellow onion and parsley.
- In a large pot, heat a splash of olive oil over medium heat. Add the Spanish chorizo and cook until browned and sizzling, about 3 minutes.
- Add the chopped bell pepper and sauté for 2 minutes. Then, add the onions and garlic, cooking for another 2 minutes until fragrant.
- Stir in the chopped carrots, salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Cook together for 2 minutes.
- Add the double concentrated tomato paste and flour. Stir well until fully combined.
- Pour in the chopped potatoes and chicken broth. Bring to a boil, cover, reduce heat, and let simmer for 15 minutes.
- Gently stir in the heavy cream and chopped parsley. Cook for an additional 3 minutes. Adjust salt to taste before serving.