If you’re looking for a hearty and comforting soup packed with bold Spanish flavors, this chorizo and potato soup is your perfect bowl of warmth. It’s rustic, simple to make, and delivers a spicy, smoky kick thanks to the star ingredient—Spanish chorizo.
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 6 oz Spanish chorizo, sliced or diced
- 3 medium potatoes, peeled and cubed
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 4 cups chicken broth
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions:
- Sauté the base: In a large pot, heat olive oil over medium heat. Add onions and cook until softened (about 4–5 minutes). Stir in garlic and cook for 1 more minute.
- Add chorizo: Toss in the diced chorizo and cook until it releases its oils and starts to brown slightly—this adds depth and a smoky aroma.
- Season and simmer: Stir in smoked paprika and cumin, then add potatoes and broth. Bring to a boil, reduce heat, and simmer uncovered for about 20–25 minutes, or until the potatoes are tender.
- Taste and adjust: Season with salt and pepper as needed. For a thicker texture, mash a few potatoes with a spoon and stir.
- Serve: Ladle into bowls and garnish with fresh parsley if desired.
Tips:
- Want it creamier? Add a splash of cream or blend half the soup for a richer texture.
- Spice it up: Use hot Spanish chorizo or add red pepper flakes for an extra kick.
- Storage: This soup stores well in the fridge for 3–4 days and tastes even better the next day.
This Spanish-inspired soup is the kind of cozy dish that brings people to the table. Serve it with crusty bread, and you’ve got comfort food done right.