Spanish Potato Soup with Chorizo
This hearty Spanish Potato Soup with Chorizo is a flavorful, rustic dish perfect for cozy evenings. The smoky chorizo and tender potatoes are cooked in a rich, paprika-infused broth, creating a comforting and satisfying meal that's easy to make. Ideal for a weeknight dinner or a special family meal
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.