SMOKY SPANISH POTATO SOUP CHORIZO AMAZING

Imagine the deep, smoky aroma filling your kitchen, mingling with the savory scent of chorizo and earthy potatoes – that’s exactly what you’ll get when you make this Smoky Spanish Potato Soup with Chorizo. This isn’t your average potato soup; it’s a flavor adventure that’s both comforting and exciting, and I promise, you’ll absolutely love it!

The Secret’s in the Ingredients (Gather ‘Round!)

Okay, friend, before we dive in, let’s make sure we have everything we need. Don’t worry if you’re missing something; substitutions are totally allowed! This is about *your* soup, after all.

Soup Essentials:

• 1 tbsp Olive Oil: For sautéing the veggies and adding richness.
• 1 cup Yellow Onion, diced: The base of our flavor!
• 2 cloves Garlic, minced: Because garlic makes everything better.
• 1 tsp Smoked Paprika: This is KEY for that smoky flavor. Don’t skimp!
• ½ tsp Sweet Paprika: Adds a touch of sweetness to balance the smoke.
• ¼ tsp Cayenne Pepper (optional): For a little kick!
• 4 cups Chicken Broth: You can also use vegetable broth for a vegetarian version.
• 1 lb Yukon Gold Potatoes, peeled and cubed: These hold their shape well and are wonderfully creamy.
• 4 oz Spanish Chorizo, diced: Look for the cured kind, not the fresh.
• 1 Bay Leaf: For subtle flavor complexity.
• Salt and Black Pepper to taste: Seasoning is everything!

Toppings (The Fun Part!):

• Fresh Parsley, chopped: For a pop of freshness and color.
• Crusty Bread: Essential for soaking up all that delicious broth.
• A drizzle of Olive Oil: Adds a touch of richness at the end.
• Sour Cream or Greek Yogurt (optional): For a creamy tang.

Step-by-Step: Let’s Make Some Magic!

Alright, are you ready to get cooking? Don’t be intimidated; this recipe is super straightforward. Just follow these steps, and you’ll have a pot of amazing soup in no time!

Getting Started:

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Sauté the Aromatics: Add the diced onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Building the Flavor:

3. Add the Spices: Stir in the smoked paprika, sweet paprika, and cayenne pepper (if using). Cook for about 30 seconds, stirring constantly, until fragrant. This blooms the spices and releases their full flavor.
4. Incorporate the Chorizo: Add the diced chorizo and cook until it releases its flavorful oils, about 3-5 minutes. The chorizo should be slightly browned.

The Soup’s On!

5. Add the Broth and Potatoes: Pour in the chicken broth (or vegetable broth) and add the cubed potatoes and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
6. Season to Perfection: Remove the bay leaf. Season with salt and black pepper to taste. Remember to taste as you go and adjust the seasoning accordingly!

Finishing Touches:

7. Blend (Optional): For a creamier soup, you can use an immersion blender to partially blend the soup. Be careful not to over-blend; you still want some chunks of potato. Alternatively, you can transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot.
8. Serve and Enjoy!: Ladle the soup into bowls and garnish with fresh parsley, a drizzle of olive oil, and a dollop of sour cream or Greek yogurt (if desired). Serve with crusty bread for dipping.

Troubleshooting Tips (We’ve All Been There!)

Let’s be real, cooking isn’t always perfect. Here are a few common issues you might encounter and how to fix them:

• Soup is too thick: Add more broth until you reach your desired consistency.
• Soup is too thin: Simmer for a longer period of time to allow some of the liquid to evaporate. You can also mash some of the potatoes to thicken it.
• Not smoky enough: Add a pinch more smoked paprika. Be careful not to overdo it!
• Too spicy: Add a dollop of sour cream or Greek yogurt to each bowl to cool it down. You can also add a touch of honey or maple syrup to the whole pot to balance the spice.
• Saltiness: If your soup is too salty, add a squeeze of lemon juice or a small amount of sugar to help balance the flavors.

Variations to Make It Your Own!

The best part about cooking is making a recipe your own. Feel free to experiment and try some of these variations:

• Add Vegetables: Throw in some diced bell peppers, carrots, or celery along with the onions for extra flavor and nutrients.
• Make it Vegetarian: Use vegetable broth instead of chicken broth.
• Spice it Up: Add a pinch of red pepper flakes or a diced jalapeño for extra heat.
• Different Chorizo: Experiment with different types of Spanish chorizo, such as spicy or sweet chorizo.
• Beans: Add some canned cannellini beans or chickpeas for extra protein and fiber.

Serving Suggestions (Beyond the Bowl)

This Smoky Spanish Potato Soup with Chorizo is delicious on its own, but here are a few ways to make it a complete meal:

• Serve with a Salad: A simple green salad with a vinaigrette dressing is a great way to balance the richness of the soup.
• Pair with a Sandwich: A grilled cheese sandwich or a ham and cheese panini would be a perfect accompaniment.
• Make it a Soup and Salad Combo: Offer a variety of toppings for the soup, such as croutons, shredded cheese, and chopped herbs, and serve it alongside a hearty salad bar.

Other Soups You Might Adore

If you’re a soup lover like me, you’ll definitely want to check out these other delicious recipes:

• Craving something cozy and comforting? Try this Italian Penicillin Soup.
• For a hearty and flavorful meal, you can’t go wrong with Italian Sausage White Bean Soup.
• If you want a stick-to-your-ribs kind of soup, this Beef Potato Soup is calling your name.

Or, for an easy, set-it-and-forget-it option, give this Creamy Crockpot Potato Soup a try. And for a truly indulgent experience, go for the Loaded Baked Potato Soup. You can also keep it simple and delicious with Creamy Potato Soup!

Storing and Reheating (Soup’s On… Later!)

This soup is even better the next day! Here’s how to store and reheat it:

• Storing: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe bowl.
• Freezing: For longer storage, you can freeze the soup. Let it cool completely, then transfer it to freezer-safe containers or freezer bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating. Note that the texture of the potatoes may change slightly after freezing.

Ready to Enjoy Some Smoky Deliciousness?

There you have it, my friend! A simple, flavorful, and utterly satisfying Smoky Spanish Potato Soup with Chorizo. So, go ahead, get in the kitchen and make some soup! I know you’re going to love it, and I can’t wait to hear what you think. Bon appétit!

Smoky Spanish Potato Soup with Chorizo

Amelia Chen-Morrison

This smoky Spanish potato soup is a comforting and flavorful dish featuring chorizo, potatoes, and a blend of smoky and sweet paprika. It’s easy to make and perfect for a hearty meal, especially when served with crusty bread and your favorite toppings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Spanish

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Immersion blender (optional)
• Regular blender (optional)
• Ladle
• Bowls

Ingredients

  

• 1 tbsp Olive Oil
• 1 cup Yellow Onion, diced
• 2 cloves Garlic, minced
• 1 tsp Smoked Paprika
• ½ tsp Sweet Paprika
• ¼ tsp Cayenne Pepper optional
• 4 cups Chicken Broth
• 1 lb Yukon Gold Potatoes, peeled and cubed
• 4 oz Spanish Chorizo, diced
• 1 Bay Leaf
• Salt to taste
• Black Pepper to taste
• Fresh Parsley, chopped for topping
• Crusty Bread for serving
• A drizzle of Olive Oil for topping
• Sour Cream or Greek Yogurt optional, for topping

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the diced onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
• Stir in the smoked paprika, sweet paprika, and cayenne pepper (if using). Cook for about 30 seconds, stirring constantly, until fragrant.
• Add the diced chorizo and cook until it releases its flavorful oils, about 3-5 minutes. The chorizo should be slightly browned.
• Pour in the chicken broth and add the cubed potatoes and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
• Remove the bay leaf. Season with salt and black pepper to taste.
• For a creamier soup, use an immersion blender to partially blend the soup. Be careful not to over-blend; you still want some chunks of potato. Alternatively, transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot.
• Ladle the soup into bowls and garnish with fresh parsley, a drizzle of olive oil, and a dollop of sour cream or Greek yogurt (if desired). Serve with crusty bread for dipping.

Notes

Soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat on the stovetop or in the microwave. Add more broth if soup is too thick. If not smoky enough, add a pinch more smoked paprika. If too spicy, add sour cream or Greek yogurt. Variations include adding diced bell peppers, carrots, or celery; using vegetable broth; adding red pepper flakes or a diced jalapeño; experimenting with different types of chorizo; and adding canned cannellini beans or chickpeas.