Hey fellow food lovers! Nyla here, ready to share one of my all-time favorite comfort food creations that’s guaranteed to turn any meal into a flavor-packed celebration. Today, we’re diving headfirst into the delicious world of Spanish Potato Soup with Chorizo!
I’ve always been obsessed with comfort food. But I need it to be bold, you know? That’s what makes this Spanish Potato Soup with Chorizo so special. It started during a late-night kitchen experiment. I was craving something hearty, something spicy, and something totally satisfying. After a bit of digging in the fridge and spice rack, the magic began!
The result? A flavor explosion that I couldn’t wait to share. This Spanish Potato Soup with Chorizo is more than just a soup; it’s an experience. It’s the kind of dish that warms you from the inside out, leaving you craving more with every spoonful.
The incredible aroma, the rich texture, and the satisfying kick of chorizo all come together to create a truly unforgettable culinary experience. Get ready to transform your dinner table with this easy, flavorful Spanish Potato Soup with Chorizo. Let’s get cooking!
INGREDIENTS You Need
This Spanish Potato Soup with Chorizo ingredient list is all about bold flavors that actually work together! You can grab almost everything during your normal shopping trip.
Here’s what you’ll need:
- Olive Oil: 2 tablespoons
- Spanish Chorizo: 8 ounces, casing removed and sliced. I snag this during my normal shopping trip.
- Yellow Onion: 1 medium, chopped
- Garlic: 4 cloves, minced
- Smoked Paprika: 2 teaspoons. This Spanish Potato Soup with Chorizo gets its amazing taste from this spice!
- Chicken Broth: 6 cups
- Yukon Gold Potatoes: 2 pounds, peeled and cubed.
- Bay Leaf: 1
- Salt: 1 teaspoon, plus more to taste
- Black Pepper: 1/2 teaspoon, plus more to taste
- Fresh Parsley: 1/4 cup, chopped, for garnish
- Crusty Bread: For serving
No worries if you don’t have Yukon Gold potatoes. I use Russets all the time in my Spanish Potato Soup with Chorizo. It works just as great!
Here’s my Spanish Potato Soup with Chorizo secret that takes it from good to incredible: a touch of smoked paprika. Don’t skip it! You can store the extra smoked paprika in an airtight container in a cool, dark place. It stays fresh for months!
I love adding extra garlic to my Spanish Potato Soup with Chorizo for that extra kick. Sometimes I’ll even roast a whole head of garlic and squeeze it in!
Let’s Make Some!
Alright, fellow food lovers, let’s make some delicious magic! Follow these simple steps, and you’ll have a pot of incredible Spanish Potato Soup with Chorizo simmering in no time.
- Sauté the Chorizo: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced Spanish chorizo and cook until it’s browned and has released its flavorful oils, about 5-7 minutes. Remove the chorizo from the pot and set aside. We want all that yummy flavor to stay!
- Sauté Aromatics: Add the chopped yellow onion to the pot and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. This is where the magic starts happening! The kitchen will smell AMAZING!
- Add Spices: Stir in the smoked paprika and cook for 30 seconds, until fragrant. This step really wakes up the spices and adds depth to the Spanish Potato Soup with Chorizo.
- Simmer the Soup: Pour in the chicken broth, then add the cubed Yukon Gold potatoes and bay leaf. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender. In my kitchen, this Spanish Potato Soup with Chorizo usually takes closer to 20 minutes for the potatoes to get that perfect creamy texture.
- Return Chorizo: Return the cooked chorizo to the pot and simmer for another 5 minutes to allow the flavors to meld together. This is my favorite part of making Spanish Potato Soup with Chorizo – watch the magic happen!
- Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper as needed. Don’t be shy!
- Serve: Remove the bay leaf. Ladle the Spanish Potato Soup with Chorizo into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping.
While your Spanish Potato Soup with Chorizo is doing its thing, get ready for some amazing aromas! This Chorizo Potato Soup Recipe is a flavor explosion! Don’t worry if your Spanish Potato Soup with Chorizo looks a little thick. That’s the potatoes breaking down and creating that creamy texture we all love!
How to Serve Up This!
People literally do happy dances when this Spanish Potato Soup with Chorizo hits the table! The key to making it extra special is all in the serving.
I love to enjoy this Spanish Potato Soup with Chorizo with a dollop of sour cream or Greek yogurt on top. The tanginess balances the richness of the soup perfectly. A sprinkle of extra smoked paprika also adds a pop of color and flavor.
This Spanish Potato Soup with Chorizo is perfect for those weeknight dinners that need to be special! It’s also a fantastic option for game nights, potlucks, or any cozy gathering. Imagine serving this Spanish Potato and Chorizo Soup on a chilly evening – pure comfort food bliss!
For a complete meal, pair this Spanish Potato Soup with Chorizo with a simple green salad and some crusty bread for dipping. The crusty bread is essential for soaking up all that delicious broth!
Got leftovers? No problem! This Spanish Potato Soup with Chorizo tastes even better the next day. You can also transform it into a hearty stew by adding some cooked chickpeas or vegetables. I found a recipe for Spanish Chickpea & Chorizo Stew | Potaje de Garbanzos y Chorizo … that looks amazing! I’m definitely trying that next!
I’ve even experimented with a fusion twist by adding a swirl of pesto to the soup before serving. It adds a burst of freshness and a unique flavor dimension. Give it a try! This soup reminds me of another bold flavor favorite, cheddar garlic herb potato soup.
FAQs:
I get tons of questions about this Spanish Potato Soup with Chorizo. Here are some of the most common ones, plus my tried-and-true answers!
Will kitchen newbies succeed with this Spanish Potato Soup with Chorizo?
Absolutely! This recipe is super straightforward. If you can chop veggies and stir a pot, you’ve got this! Seriously, it’s almost foolproof!
What if I mess up my Spanish Potato Soup with Chorizo? (Spoiler: it’ll still taste incredible!)
Honestly, it’s hard to mess this up! But even if you accidentally add too much spice or salt, you can always adjust it with a little extra broth or a squeeze of lemon juice. The base is so flavorful that it’s pretty forgiving.
How can I prep this Spanish Potato Soup with Chorizo for busy weeknights?
You can chop all the veggies ahead of time and store them in the fridge. You can even brown the chorizo and keep it ready to go. Then, when you’re ready to cook, just toss everything into the pot and let it simmer.
Can I freeze this Spanish Potato Soup with Chorizo?
Yes! Let the soup cool completely, then transfer it to freezer-safe containers. It’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove.
What kind of chorizo should I use?
I prefer Spanish chorizo, which is a cured, dry sausage. But if you can’t find it, you can use Mexican chorizo as a substitute. Just be aware that Mexican chorizo is usually raw, so you’ll need to cook it thoroughly before adding it to the soup.
Can I make this Spanish Potato Soup with Chorizo vegetarian?
You can definitely make a vegetarian version! Just skip the chorizo and use vegetable broth instead of chicken broth. You can also add some smoked paprika to give it that smoky flavor. You can find some additional variations, like the Smoked Paprika Potato Soup, that would be fun to try.
How can I make this soup spicier?
If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the soup. You can also use spicy chorizo instead of regular chorizo. I found this post on Reddit Spanish chorizo potato soup? : r/Cooking where they discuss the spice levels.
CONCLUSION:
This Spanish Potato Soup with Chorizo is more than just a recipe to me; it’s a warm hug in a bowl. It’s the taste of comfort, the joy of sharing good food, and the thrill of creating something truly delicious.
Here are My Spanish Potato Soup with Chorizo Flavor Secrets:
- Don’t skimp on the smoked paprika! It’s what gives the soup its signature flavor.
- Use good-quality chorizo. It makes a huge difference in the overall taste.
- Taste and adjust the seasoning as you go. Every kitchen is different, so don’t be afraid to experiment.
Here are a few delicious variations I’ve tested:
- Creamy Spanish Potato Soup with Chorizo: Add a splash of heavy cream or half-and-half at the end for a richer, creamier texture.
- Spicy Spanish Potato Soup with Chorizo: Use spicy chorizo and add a pinch of cayenne pepper for an extra kick.
- Hearty Spanish Potato Soup with Chorizo: Add some cooked chickpeas or lentils for a more substantial meal.
The Creamy Spanish Potato Soup with Chorizo is perfect for special occasions, while the Spicy version is great for those nights when you need a little extra warmth. The Hearty version is ideal for a filling and satisfying weeknight dinner.
Trust your taste buds, get creative in the kitchen, and don’t be afraid to experiment! Cooking should be fun, and this Spanish Potato Soup with Chorizo is the perfect recipe to unleash your inner chef.
I’m so excited for you to try this Spanish Potato Soup with Chorizo. I just know you’re going to love it! If you’re loving this comfort food twist, you’ll go crazy for cheesy potato soup! Get ready for a flavor adventure that will leave you craving more. Happy cooking! You can also try this Spanish Potato and Chorizo Soup – Just a Little Bit of Bacon. If you are interested in other potato recipes, here is another potato soup recipe you might enjoy.
Spanish Potato Soup with Chorizo
This Spanish Potato Soup with Chorizo is a hearty and flavorful soup perfect for a chilly evening. The smoky chorizo and tender potatoes create a comforting and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Spanish
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 ounces Spanish chorizo, sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 4 cups chicken broth
- 1 pound Yukon Gold potatoes, peeled and cubed
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
- Optional: crusty bread for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the chorizo to the pot and cook until browned and slightly crisp, about 5 minutes.
- Stir in the smoked paprika and cumin and cook for 30 seconds more.
- Pour in the chicken broth and add the potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Stir in the parsley and season with salt and pepper to taste.
- Serve hot with crusty bread, if desired.
Notes
For a richer flavor, use homemade chicken broth. You can also add a squeeze of lemon juice before serving for a bright, tangy flavor.