Spanish Potato Soup with Chorizo

Spanish potato soup with chorizo is a warm and hearty meal that combines tender, creamy potatoes with smoky Spanish sausage for the ultimate comfort food. I discovered this recipe during a chilly fall evening when I wanted something that felt like a warm hug in a bowl. The combination of paprika-infused chorizo and buttery potatoes creates a depth of flavor that’s both simple and incredibly satisfying.

This soup has become my go-to when I need comfort food that doesn’t require hours in the kitchen. The smoky chorizo releases its flavorful oils first, creating a base that makes every spoonful rich and delicious. With mostly pantry staples and straightforward steps, this Spanish potato soup with chorizo delivers restaurant-quality results at home. The creamy texture paired with soft bell peppers makes it perfect for cozy dinners or meal prep for the week ahead.

What You’ll Need to Make This Spanish Potato Soup

I always recommend using Spanish chorizo for this recipe rather than Mexican chorizo, as it has the perfect firm texture and smoky paprika flavor. Pro tip: look for it in the deli section near other cured meats. Here’s what you’ll need:

• 1 tbsp olive oil
• 9 ounces Spanish chorizo (spicy or mild), sliced
• 1 green bell pepper, deseeded and chopped
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 carrot, peeled and chopped
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp salt
• 1 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp double concentrated tomato paste
• 2 tbsp flour
• 1.7 pounds waxy potatoes, peeled and cut into bite-sized pieces (I prefer Yukon Gold)
• 6 cups chicken broth
• 3/4 cup heavy cream
• 2 tbsp chopped parsley

How to Make Spanish Potato Soup with Chorizo

I recommend doing all your prep work before you start cooking, as this soup comes together quickly once you begin. This approach helps you layer flavors properly for the best results.

Step 1: Get your prep done before cooking. Peel and cut potatoes into bite-sized pieces. Deseed, cut into strips, and chop the bell pepper. Peel and chop the carrot. Finely chop the onion. Mince garlic cloves and chop parsley. Remove casing from chorizo if needed, cut lengthwise in half, and slice.

Step 2: Heat oil over medium-high heat in a large pot. Add chorizo and cook for 3 minutes until it starts to brown and release its smoky oils. This is crucial for building flavor in your Spanish potato soup with chorizo. You’ll notice the oil turning a beautiful reddish color from the paprika.

Step 3: Add bell pepper and cook for 2 minutes until it begins to soften. Then add onion and garlic, cooking for 2 minutes more until fragrant. The key here is not to rush. Each addition builds another layer of flavor.

Step 4: Stir in carrot, salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Cook another 2 minutes, stirring frequently to prevent spices from burning. You should smell an amazing aroma at this point.

Step 5: Add tomato paste and stir until combined with all the vegetables. Then add flour and stir until incorporated. The flour will help thicken your soup to that perfect creamy consistency. Common mistake to avoid: don’t skip stirring the flour thoroughly or you’ll end up with lumps.

Step 6: Add potatoes and pour in broth. Bring to a boil, cover, reduce heat to medium-low, and simmer for 15 minutes or until potatoes are fork-tender. Pro tip: check potatoes at 12 minutes, as cooking time can vary based on how small you cut them.

Step 7: When ready, add cream and parsley. Cook for 3 minutes to heat through. Taste and adjust salt as needed. The soup should be creamy and rich with visible pieces of chorizo and vegetables throughout.

Best Ways to Serve This Hearty Soup

This soup pairs wonderfully with sides that complement its smoky, creamy flavors.

Warm Crusty Bread: A fresh baguette or sourdough is perfect for soaking up every last drop of the flavorful broth. The crispy exterior and soft interior provide excellent textural contrast.

Simple Green Salad: A light salad with lemon vinaigrette cuts through the richness of the Spanish potato soup with chorizo and adds freshness to your meal.

Garlic Bread: Toast thick slices with butter, garlic, and parsley for an extra indulgent pairing that everyone will love.

Lime Wedges: A squeeze of fresh lime brightens the entire bowl and adds a zesty kick that balances the smoky chorizo beautifully.

Extra Cheese: Sprinkle shredded manchego or parmesan on top for added richness and authentic Spanish flair.

More Bold and Satisfying Soups to Warm Your Table

This smoky Spanish potato soup with chorizo pairs wonderfully with other hearty soups that celebrate bold, international flavors. For Italian-inspired comfort with similar richness, try the One Pot Creamy Italian Ground Chicken Soup featuring ground chicken, pasta, and Italian herbs in a luscious cream sauce. Those seeking slow-cooked Mexican flavors will love the Creamy Vegetarian Tortilla Soup loaded with beans, lentils, and smoky paprika.

For lighter alternatives that still deliver satisfying flavors, explore the protein-packed Turkey Vegetable Soup Weight Loss or the comforting Vegetarian Gnocchi Soup with pillowy dumplings in Parmesan broth. Both complement the smoky, savory notes of chorizo while offering different cultural flavor profiles for your weekly menu.

Storing and Reheating Your Soup

This Spanish potato soup with chorizo actually tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 3 days. I recommend letting it cool completely before sealing to prevent condensation.

For reheating, warm the soup on the stove over medium-low heat, stirring occasionally. Add a splash of water or broth if it has thickened too much during storage. Avoid using high heat, as this can cause the cream to separate.

Pro tip: This soup freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating. If you plan to freeze it, consider leaving out the cream and adding it fresh when reheating for the best texture.

Common Questions About This Recipe

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