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–+ servings
Spanish Potato Soup

Irresistible Spanish Potato Soup with Chorizo Comfort Twist

Experience the comforting embrace of Spanish Potato Soup, enriched with smoky chorizo and hearty potatoes, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: DINNER
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil or vegetable oil/butter
  • 8 ounces Spanish Chorizo spicy or mild
  • 1 large Yellow Onion or shallots for milder taste
  • 4 cloves Garlic freshly minced
For the Vegetables
  • 1 large Green Bell Pepper or red bell pepper
  • 1 large Carrot or celery
  • 2 pounds Waxy Potatoes Yukon Gold or Red
For Seasoning
  • 1 teaspoon Ground Cumin or coriander for a twist
  • 1 teaspoon Dried Oregano or Italian seasoning
  • 1 tablespoon Sweet Paprika or smoked paprika
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste
  • 1/4 teaspoon Cayenne Pepper optional
For Thickening and Flavor
  • 2 tablespoons Double Concentrated Tomato Paste or omit
  • 2 tablespoons Flour or cornstarch for gluten-free
For the Broth
  • 4 cups Chicken Broth or vegetable broth
For Creaminess
  • 1 cup Heavy Cream or half-and-half
For Garnish
  • 1/4 cup Chopped Parsley or chives

Equipment

  • large pot

Method
 

Steps
  1. 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.
  2. 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.
  3. Add the chopped bell pepper and sauté for 2 minutes. Then, add the onions and garlic, cooking for another 2 minutes until fragrant.
  4. Stir in the chopped carrots, salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Cook together for 2 minutes.
  5. Add the double concentrated tomato paste and flour. Stir well until fully combined.
  6. Pour in the chopped potatoes and chicken broth. Bring to a boil, cover, reduce heat, and let simmer for 15 minutes.
  7. Gently stir in the heavy cream and chopped parsley. Cook for an additional 3 minutes. Adjust salt to taste before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For leftovers, serve with crusty bread for a complete meal.

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