Spanish Potato Soup with Chorizo
Warm up with this hearty Spanish Potato Soup with Chorizo! Packed with smoky chorizo, tender potatoes, and flavorful broth, it’s a comforting and satisfying meal perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Spanish
Ingredients
Scale
- 1 tablespoon olive oil
- 4 ounces Spanish chorizo, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 4 cups chicken broth
- 1.5 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
- Optional: Crusty bread for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chorizo and cook until browned, about 5-7 minutes. Remove chorizo from the pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic, smoked paprika, and cumin and cook for 1 minute more, until fragrant.
- Pour in chicken broth and bring to a boil. Add potatoes and cook until tender, about 15-20 minutes.
- Return chorizo to the pot. Season with salt and pepper to taste.
- Stir in fresh parsley. Serve hot with crusty bread, if desired.
Notes
For a creamier soup, you can blend a portion of the soup before adding the chorizo back in. Top with a dollop of sour cream or a sprinkle of paprika for extra flavor.