Spanish Potato with Chorizo (Printable version)
Hearty soup with tender potatoes, smoky chorizo, and vegetables in a savory broth.
# What You’ll Need:
→ Meats
01 - 7 oz Spanish chorizo sausage, sliced
→ Vegetables
02 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and diced
03 - 1 large onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 large carrot, diced
06 - 1 red bell pepper, diced
07 - 1 stalk celery, diced
→ Liquids
08 - 5 cups chicken or vegetable stock
09 - 2 tbsp olive oil
→ Seasonings
10 - 1 tsp smoked paprika (pimentón)
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp fresh parsley, chopped (for garnish)
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add the chorizo slices and cook for 3–4 minutes until they start to release their oils and slightly crisp. Remove half of the chorizo and set aside for garnish.
02 - Add the onion, garlic, carrot, celery, and red bell pepper to the pot. Sauté for 5–6 minutes until vegetables are softened.
03 - Stir in the smoked paprika, then add the potatoes and bay leaf. Mix well to coat the potatoes in the oils and spices.
04 - Pour in the chicken or vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until potatoes are tender.
05 - Remove the bay leaf. For a creamier texture, lightly mash some of the potatoes in the pot with a spoon.
06 - Season with salt and pepper to taste. Ladle the soup into bowls. Top with the reserved chorizo slices and sprinkle with fresh parsley.
# Expert tips:
01 -
- The chorizo oils infuse the whole soup with deep smoky flavor without needing extra effort
- Its one of those rare soups that tastes even better the next day as flavors meld
02 -
- Reserving half the chorizo is crucial those crisp slices on top provide texture contrast against the tender soup
- Mashing just some potatoes creates natural thickness without needing cream
03 -
- Slice chorizo about a quarter inch thick thick enough to not disappear, thin enough to crisp
- Taste your chorizo first some are saltier than others, so adjust seasoning accordingly