Introduction
Let’s be real. When your soul needs warming and your taste buds are begging for something bold, nothing hits quite like a steaming bowl of Spanish potato soup with chorizo. Rich, rustic, and unapologetically flavorful, this dish turns a handful of pantry ingredients into something that feels five-star. Smoky paprika, golden potatoes, and spicy chorizo come together like old friends at a cozy table. If you’ve never tried it, prepare for a new cold-weather favorite.
This is the kind of recipe that makes you slow down and savor. And guess what? It doesn’t take a culinary degree or hours in the kitchen. All you need is a single pot, a handful of fresh ingredients, and roughly 45 minutes of your time. Ready to channel the spirit of Spanish home cooking? Let’s dive in.
Table of Contents
What is this Recipe?
Spanish potato soup with chorizo is a hearty, traditional soup rooted in the rustic kitchens of Spain, particularly from regions like Castilla-La Mancha and La Rioja. It’s built on humble ingredients—potatoes, onions, garlic, smoked paprika, and chorizo—but the result is a bold and deeply satisfying dish. The chorizo infuses the broth with its spicy, smoky fat, while the potatoes add creaminess and body.
Unlike typical creamy soups, this Spanish variation is brothy, chunky, and unapologetically rich in flavor. It’s what you’d get if comfort food took a vacation to the Iberian Peninsula and never came back.
Essential Ingredients
Here’s what you’ll need to make this crowd-pleasing Spanish potato soup with chorizo:
• Olive oil – preferably Spanish extra virgin for authenticity
• Spanish chorizo – semi-cured or cured, sliced or diced
• Yellow onion – finely chopped
• Garlic cloves – minced
• Yukon gold or russet potatoes – peeled and chopped into bite-sized pieces
• Smoked Spanish paprika – Pimentón de la Vera is ideal
• Bay leaf – for earthy, herby aroma
• Chicken stock or vegetable stock – for your broth base
• Salt and black pepper – to taste
• Fresh parsley – optional, for garnish and color
Alternative Ingredients
Looking to switch things up? Here are some great alternatives for your Spanish potato soup with chorizo:
• No chorizo? Use andouille or smoked kielbasa for a different but delicious take
• Vegetarian? Swap in smoked tofu or chickpeas, and use vegetable stock
• No paprika? Use standard smoked paprika if you can’t find the Spanish variety
• Boost the greens – Add chopped kale, spinach, or cabbage in the last 10 minutes
• Craving heat? Add chili flakes or hot smoked paprika for extra punch
| Prep Time | Cook Time | Total Time | Servings | Yield |
|---|---|---|---|---|
| 10 mins | 35 mins | 45 mins | 4 people | 4 bowls |
Key Features
• One-pot simplicity with complex flavor
• Authentic Spanish ingredients and techniques
• Budget-friendly, pantry-staple based
• Customizable for meat lovers and vegetarians alike
• Ideal for batch cooking and meal prep
• Bold, smoky, and deeply satisfying
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 18 g |
| Carbohydrates | 32 g |
| Total Fat | 24 g |
| Saturated Fat | 7 g |
| Fiber | 4 g |
| Sodium | 980 mg |
Directions – Step-by-Step Guide to Making Spanish Potato Soup with Chorizo
Step 1: Start with the Flavor Base – Onions and Garlic
In a large heavy-bottomed pot or Dutch oven, pour in a couple of tablespoons of olive oil. Heat it gently over medium flame. You want it hot but not smoking. Add finely chopped yellow onion and minced garlic, stirring them in until they’re coated in the oil. Cook them down slowly, stirring occasionally. This is your base layer of flavor—don’t rush it. After about 5–7 minutes, your kitchen should start smelling like a cozy tapas bar in Granada. The onions should turn translucent and just begin to caramelize. This is when you know it’s time to bring in the star player.
Step 2: Sizzle the Chorizo
Add your sliced or diced Spanish chorizo to the pot. As soon as it hits the pan, you’ll hear that satisfying sizzle. This is the moment the dish wakes up. Let the chorizo cook for another 6–8 minutes. You want it to render its rich, smoky fat into the pot—this fat is liquid gold. It’s what transforms this simple soup into something with depth and body. Stir occasionally to prevent sticking, and enjoy how the fat turns a deep orange-red as it mingles with the garlic and onions.
Step 3: Build the Spice Base – Paprika and Bay Leaf
Now, sprinkle in your smoked paprika. Spanish paprika—especially Pimentón de la Vera—is essential here. It adds a warm, smoky flavor and a vibrant red color that defines this soup. Stir the paprika through the chorizo mixture for about 30 seconds. Do not walk away—paprika can burn fast and turn bitter. Toss in your bay leaf now too. It infuses a subtle herbal note that plays beautifully with the smokiness of the chorizo.
Step 4: Add the Potatoes
Peel and chop your potatoes into even, bite-sized chunks. Waxy types like Yukon Gold will hold their shape better, while starchy potatoes like Russet will break down and thicken the soup. Both work—it depends on your texture preference. Add them straight into the pot and give them a good stir, letting them absorb that glorious chorizo oil and paprika coating. Let them sit in the pot for 2–3 minutes to start soaking in the flavor.
Step 5: Pour in the Stock
Now it’s time to transform this from a sauté into a soup. Pour in enough chicken or vegetable stock to cover the potatoes by about an inch. Give everything a big stir and bring it to a rolling boil. Scrape the bottom of the pot as it comes up to heat—this will release any caramelized bits (also known as fond) that have stuck to the base. That’s where the magic is.
Step 6: Simmer and Soften
Reduce the heat to a gentle simmer. Let the soup bubble away for 20–25 minutes uncovered. This step is crucial. It gives the potatoes time to soften and start releasing starch into the broth, thickening it slightly. Stir occasionally and check the texture of the potatoes around the 20-minute mark. When you can poke a fork into them with no resistance and they start to break apart just slightly, you’re in business.
Step 7: Season and Balance
Now taste your soup. The chorizo should’ve seasoned the broth nicely, but this is your chance to adjust. Add salt and pepper to your liking. Need more smokiness? A little more paprika won’t hurt. Want a deeper kick? A pinch of chili flakes will do the trick. Don’t skip this step—seasoning is the difference between “okay” and “oh wow.”
Step 8: Rest and Serve
Turn off the heat and let the soup sit for 5–10 minutes before serving. This gives the ingredients time to blend beautifully while allowing the soup to naturally thicken. When you’re ready, ladle it into bowls, top with chopped fresh parsley if you like a pop of color, and serve with crusty bread. Spanish sourdough or a rustic baguette is perfect for mopping up the last drops.
Pro Tips for a Perfect Spanish Potato Soup with Chorizo
1. Choose the Right Chorizo
All chorizo is not created equal. For authentic Spanish potato soup with chorizo, always go for cured Spanish chorizo—the kind that’s firm, sliceable, and packed with paprika and garlic. Mexican chorizo is softer and raw, and while tasty, it changes the dish completely. Look for varieties labeled “picante” if you love heat or “dulce” for a milder bite.
2. Don’t Skimp on the Sauté
That first step—sautéing the onions, garlic, and chorizo—is the backbone of your flavor. Give the onions time to soften and the chorizo time to render its fat. This step builds complexity and transforms your soup from “nice” to “next-level.”
3. Go Low and Slow on the Simmer
Once you add the broth and potatoes, drop the heat and let it simmer gently. A rolling boil might seem quicker, but it will toughen the chorizo and make your potatoes mushy on the outside, undercooked on the inside. A gentle simmer gives the soup time to thicken naturally.
4. Let the Potatoes Speak
Waxy potatoes like Yukon Gold hold their shape and offer a creamy bite, while starchy ones like Russets break down more and thicken the broth. Want a richer mouthfeel? Mix both types for balance.
5. Make It a Day Ahead
This soup gets better with time. The flavors deepen overnight in the fridge, making it a great make-ahead dish. Just reheat slowly to preserve the texture.
6. Add Acid at the End
A splash of sherry vinegar or a squeeze of lemon right before serving brightens everything and balances the richness. It’s a little trick chefs love—and your guests will never guess what made the soup sing.
Why You’ll Love This Recipe
Let’s be honest. You want meals that don’t waste your time but still impress your palate. Spanish potato soup with chorizo does exactly that. It’s fast, flexible, and ridiculously flavorful. One bite in, and it feels like Spain is calling. Whether you’re curled up under a blanket or feeding a crowd, this soup delivers warmth and wow in equal measure.
What Makes This Recipe Unique?
This isn’t just another potato soup. Spanish potato soup with chorizo stands out because of its bold spice profile, simplicity, and deep cultural roots. The magic lies in the pairing of smoky paprika and fatty chorizo—two staples of Spanish cuisine that give the dish its unforgettable depth. It’s rustic, yes, but also refined in flavor. You won’t find this kind of complexity in a boxed soup mix, that’s for sure.
Frequently Asked Questions (FAQs)
Can I make Spanish potato soup with chorizo ahead of time?
Absolutely. The flavors improve overnight. Just reheat gently on the stove and add a splash of stock if it’s too thick.
What’s the best type of chorizo to use?
Go with cured Spanish chorizo. Avoid fresh Mexican chorizo, which is raw and seasoned differently.
Is this soup spicy?
Not overly. It’s smoky with a hint of warmth. Add chili flakes if you want a fiery kick.
Can I freeze this soup?
Yes. Cool it completely, store in airtight containers, and freeze for up to 2 months.
Is this soup gluten-free?
It is—just make sure your stock and chorizo are certified gluten-free.
You’ll Also Love
If this hearty soup warmed your soul, you might want to try:
• Creamy Spinach and Mushroom Orzo Recipe
• Easy Mediterranean Chicken Enchilada Casserole
• Rustic Lentil Soup with Caramelized Onions
• Traditional Tuna Noodle Casserole with a Creamy Base and Crispy Topping
• Eggs Wreath with Creamy Yolk Filling – A Stunning Brunch Centerpiece
Conclusion
So there you have it—Spanish potato soup with chorizo, a dish that brings warmth, flavor, and rustic charm in every spoonful. This recipe honors the traditions of Spanish cooking while making it accessible for your everyday kitchen. Whether you’re cooking for one or feeding a family, it’s a guaranteed hit.
Don’t forget to share your creations with #BeesRecipes on Instagram. We can’t wait to see your delicious take on this rustic Spanish classic!
Spanish Potato Soup with Chorizo
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 2 cups Spanish chorizo sliced or diced
- 1 tsp smoked paprika
- 2 bay leaves
- 4 medium potatoes peeled and cubed
- 4 cups chicken or vegetable broth
- Salt to taste
- Pepper to taste
- Fresh parsley optional, for garnish
Instructions
- Start with the flavor base: Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and minced garlic, cooking for 5-7 minutes until softened and fragrant.
- Cook the chorizo: Add the chorizo slices to the pot. Let it cook for 6-8 minutes, allowing the chorizo to render its fat and infuse the soup with its rich, smoky flavor.
- Spice it up: Sprinkle in the smoked paprika and add the bay leaves. Stir everything together and cook for 30 seconds to release the spices’ fragrance.
- Add the potatoes: Toss in the cubed potatoes and stir to coat with the chorizo mixture. Let it cook for 2-3 minutes.
- Add broth and simmer: Pour in the chicken or vegetable broth, ensuring the potatoes are covered. Bring to a boil, then reduce heat to a simmer. Let it cook for 25 minutes or until the potatoes are tender.
- Season and adjust: Taste the soup and adjust with salt and pepper as needed.
- Let it rest: Allow the soup to rest for 5-10 minutes before serving. This helps the flavors marry and enhances the overall taste.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.
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