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–+ servings
Spanish Potato Soup with Chorizo

Warm Up with Spanish Potato Soup with Chorizo Delight

This Spanish Potato Soup with Chorizo is a comforting dish that warms the soul, combining creamy potatoes and smoky chorizo.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Spanish
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Substitute with canola or grapeseed oil if desired.
  • 6 ounces Spanish Chorizo Smoked bacon can be used as an alternative.
  • 1 medium Green Bell Pepper Substitute with red bell pepper for milder flavor.
  • 1 medium Yellow Onion Shallots can be used as a substitute.
  • 3–6 cloves Garlic Adjust based on taste.
  • 1 medium Carrot Parsnip can be used as a substitute.
  • 1 teaspoon Dried Oregano Use fresh oregano for a stronger flavor.
  • 1 teaspoon Ground Cumin Coriander can be used as a substitute.
  • 1 teaspoon Sweet Paprika Smoked paprika can enhance the smoky flavor.
  • to taste Salt & Black Pepper Adjust to taste.
  • to taste Cayenne Pepper Omit for milder soup.
  • 2 tablespoons Double Concentrated Tomato Paste Regular tomato paste can be used.
  • 2 tablespoons Flour Cornstarch is a gluten-free option.
  • 2–3 medium Waxy Potatoes Russet or Yukon Gold can be used.
  • 4 cups Chicken Broth Use vegetable broth for a vegetarian version.
  • 1 cup Heavy Cream Coconut cream can be used for dairy-free option.
  • to garnish Chopped Parsley Cilantro can be used for a different flavor.

Equipment

  • large pot
  • Cutting board
  • Knife
  • Wooden spoon

Method
 

Step‑by‑Step Instructions
  1. Start by peeling and chopping the potatoes into bite-sized cubes. Prepare the green bell pepper, carrot, onion, and garlic.
  2. Heat olive oil in a large pot over medium-high heat and sauté the chorizo until browned.
  3. Add the chopped bell pepper, onion, and garlic and cook until fragrant.
  4. Incorporate the carrot, oregano, cumin, paprika, and season with salt, pepper, and cayenne.
  5. Stir in the tomato paste and flour until combined.
  6. Fold in potatoes and broth, bring to a boil, then simmer until potatoes are fork-tender.
  7. Add heavy cream and parsley, cook for an additional three minutes.
  8. Serve immediately in bowls, optionally with crusty bread.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 10gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Use fresh spices for the best flavor. Avoid overcooking the potatoes. Adjust thickness with broth or cream as needed. Taste and adjust seasoning before serving.

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