Smoky Spanish Potato Soup with Chorizo
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.
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.