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Delicious bowl of Spanish Potato Soup with Chorizo, garnished with fresh herbs

Spanish Potato Soup with Chorizo

A comforting, slightly spicy soup that brings warmth on cold nights, full of hearty potatoes and flavorful chorizo.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Spanish
Calories: 450
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 tbsp olive oil
  • 9 ounces Spanish-style chorizo (beef or chicken-based, sliced)
  • 1 medium green bell pepper (deseeded and chopped)
  • 1 medium yellow onion (finely chopped)
  • 4 cloves garlic (minced)
  • 1 medium carrot (peeled and chopped)
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper
  • 2 tbsp double concentrated tomato paste
  • 2 tbsp flour
  • 1.7 pounds waxy potatoes (peeled and cut into bite-sized pieces)
  • 6 cups chicken broth
  • ¾ cup heavy cream
  • 2 tbsp chopped parsley

Method
 

Preparation
  1. Peel and cut the potatoes into bite-sized pieces.
  2. Deseed, cut into strips and chop the bell pepper.
  3. Peel and chop the carrot.
  4. Finely chop the onion.
  5. Mince the garlic cloves and chop the parsley.
  6. Remove the casing from the chorizo if needed, cut lengthwise in half and slice.
Cooking
  1. Heat oil over medium high in a large pot.
  2. Add chorizo and cook for 3 minutes until it starts to brown.
  3. Add bell pepper and cook for 2 minutes.
  4. Then add onion and garlic, cook for 2 minutes more.
  5. Stir in carrot, salt, black pepper, cumin, oregano, paprika and cayenne pepper. Cook for another 2 minutes.
  6. Add tomato paste, stir until combined.
  7. Add flour, stir until incorporated.
  8. Add potatoes and pour in broth. Bring to a boil, cover, reduce heat to medium low and simmer for 15 minutes or until the potatoes are tender.
  9. When ready, add cream and parsley. Cook for 3 minutes.
  10. Taste and adjust salt. Serve with some crusty bread.

Notes

It's essential not to skimp on the paprika, as it adds depth to the soup. This dish pairs wonderfully with crusty bread or a simple green salad.