Spanish Potato Soup with Chorizo (Printable)

Hearty soup with tender potatoes, smoky chorizo, and vegetables in a flavorful broth.

# Ingredient List:

→ Meats

01 - 7 oz Spanish chorizo sausage, sliced

→ Vegetables

02 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and diced
03 - 1 large onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 large carrot, diced
06 - 1 red bell pepper, diced
07 - 1 stalk celery, diced

→ Liquids

08 - 5 cups chicken or vegetable stock
09 - 2 tbsp olive oil

→ Seasonings

10 - 1 tsp smoked paprika (pimentón)
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp fresh parsley, chopped (for garnish)

# Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add chorizo slices and cook 3–4 minutes until they release oils and slightly crisp. Remove half the chorizo and set aside for garnish.
02 - Add onion, garlic, carrot, celery, and red bell pepper to the pot. Sauté 5–6 minutes until vegetables are softened and fragrant.
03 - Stir in smoked paprika, then add potatoes and bay leaf. Mix thoroughly to coat potatoes in the rendered oils and spices.
04 - Pour in chicken or vegetable stock. Bring to a boil, then reduce heat and simmer uncovered 20–25 minutes until potatoes are tender.
05 - Remove bay leaf. Lightly mash some potatoes against the pot side with a spoon for a creamier consistency.
06 - Season with salt and pepper to taste. Ladle into bowls, top with reserved chorizo slices, and sprinkle with fresh parsley.

# Expert Tips:

01 -
  • The smoky chorizo infuses the entire soup with incredible depth without needing extra effort
  • It comes together in under an hour but tastes like it simmered all day
  • The combination of tender potatoes and crisp chorizo toppings gives you perfect texture in every spoonful
02 -
  • Reserving half the chorizo for the topping is not optional — that crispy texture contrast is what elevates this from good to unforgettable
  • Letting the vegetables cook in the chorizo oil instead of removing it is where all the flavor develops, so do not be tempted to wipe out the pot
  • The soup thickens as it sits, so if you are making it ahead, thin it with a splash of stock or water when reheating
03 -
  • If you cannot find Spanish chorizo, Portuguese chourço works well too, or use Andouille for a spicier Cajun twist
  • The longer you let the vegetables sauté in step two, the deeper the flavor — do not rush this part

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