Description
A warm and comforting Spanish Potato Soup enriched with smoky chorizo and aromatic spices.
Ingredients
Scale
- 4 medium Potatoes (Yukon Gold or Russet), diced
- 8 oz Chorizo (spicy or sweet), diced
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 2 medium Carrots, diced
- 1 Bell Pepper, diced
- 4 cups Chicken or Vegetable Broth
- 1 tsp Paprika
- 1 tsp Cumin
- 2 tbsp Olive Oil
- Fresh Herbs (Parsley or Thyme), for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions and minced garlic until golden and fragrant, about 4-5 minutes.
- Add diced chorizo to the pot, cook until crispy and browned, breaking it apart as it cooks.
- Stir in chopped potatoes, carrots, and bell peppers for an additional 3-4 minutes.
- Pour in the broth and bring to a gentle simmer. Maintain a soft simmer for about 20-25 minutes until potatoes are fork-tender.
- Use an immersion blender to puree part of the soup for creaminess, or blend in batches for a silkier texture.
- Season with paprika, cumin, salt, and pepper. Optionally add lemon juice or vinegar.
- Ladle into bowls and garnish with fresh herbs. Serve with crusty bread or a side salad.
Notes
Allow leftovers to sit overnight in the fridge for deeper flavor. Soup can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Spanish Potato Soup, Chorizo, Comfort Food, Hearty Soup, Traditional Recipes