Spanish Potato Soup with Chorizo is a delightful and hearty dish that embodies the vibrant flavors of Spanish cuisine. This comforting soup combines creamy potatoes with the irresistible spice of chorizo, creating a perfect meal for chilly days or cozy gatherings. The combination of rustic ingredients and bold spices ensures every spoonful is a warm, satisfying experience you won’t forget.
Why We Love This Spanish Potato Soup with Chorizo Recipe
This Spanish Potato Soup with Chorizo recipe is not only packed with flavor but also incredibly easy to make. The marriage of chorizo and creamy potatoes creates an orchestra of rich and savory notes that dance on your palate. Each ingredient plays an important role, enhancing the overall taste while providing a comforting satisfaction. It’s a versatile dish you can enjoy on its own or pair with crusty bread, making it an ideal choice for both casual and special occasions. Plus, it’s a wonderful recipe to share with family—everyone can gather around to enjoy a warm bowl and good conversation.
Ingredients about Spanish Potato Soup with Chorizo
- 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
- ¼ tsp cayenne pepper
- 2 tbsp double concentrated tomato paste
- 2 tbsp flour
- 1.7 pounds waxy potatoes (peeled, cut into bite-sized pieces)
- 6 cups chicken broth
- ¾ cup heavy cream
- 2 tbsp chopped parsley
How to Make Spanish Potato Soup with Chorizo Directions
To create your delicious Spanish Potato Soup with Chorizo, start by preparing the main ingredients. First, peel and chop your waxy potatoes into small, bite-sized pieces. This helps them cook more evenly and allows for the perfect texture in your soup. Next, take a sharp knife to dice the green bell pepper, chop the carrot and onion, and mince the garlic. Don’t forget to chop the parsley for a fresh finish!
Now, remove the casing from the chorizo and slice it into pieces. Heat your olive oil in a large pot over medium-high heat. Once the oil is shimmering, add the chorizo slices. Sauté them for about three minutes until they start browning and releasing their smoky aroma. It’s essential to cook the chorizo until nicely browned to ensure its rich flavors infuse the soup.
Next, add the chopped green bell pepper, followed by the onion and minced garlic after two minutes. These vegetables will sauté together, filling your kitchen with enticing scents. Cook them for another two minutes, stirring occasionally to ensure even cooking.
Now it’s time to add the chopped carrot along with your seasoning mix. Sprinkle in the salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Stir and let this mixture cook for another two minutes. Each spice adds depth, making the soup aromatic and delightful.
Afterward, incorporate the double concentrated tomato paste into the pot. This paste adds a wonderful richness to the soup, making it taste like it has been cooking for hours. Gradually sprinkle in the flour, stirring continuously until fully incorporated. This step helps thicken your soup, giving it the right texture.
Now, add the potatoes to the pot followed by 6 cups of chicken broth. Bring this mixture to a boil. Once boiling, cover the pot and reduce the heat to medium-low. Allow it to simmer for about 15 minutes, or until the potatoes become tender. Keep an eye on them; you want them soft enough to enjoy but not mushy.
After your potatoes reach the perfect doneness, stir in the heavy cream and chopped parsley. Let them cook for an additional three minutes, allowing all flavors to meld beautifully. Taste your soup and adjust the salt if needed. Serve your warm Spanish Potato Soup with Chorizo in bowls, optionally pairing it with crusty bread for an extra treat.
How to Serve Spanish Potato Soup with Chorizo
Serving your Spanish Potato Soup with Chorizo is simple yet delightful. Ladle the soup into warm bowls, making sure to include plenty of chorizo and tender potatoes in each serving. Sprinkle some extra chopped parsley on top for a touch of freshness. This not only adds color but also enhances the visual appeal of your dish.
For a complete meal, consider offering a side of crusty bread. Sourdough or a hearty baguette pairs exceptionally well, allowing you to savor every drop of the rich, creamy soup. If you want to add a little brightness, a handful of arugula dressed lightly with olive oil can provide a nice contrast to the richness of the soup.
Encourage your family or friends to garnish their own bowls with a pinch of additional ground paprika or pepper to customize the heat to their liking. This interactive aspect of serving creates a warm and friendly dining experience.
Expert Tips: Spanish Potato Soup with Chorizo
- Choosing the Right Potatoes: Using waxy potatoes is crucial for this recipe. They maintain their shape better during cooking, preventing the soup from becoming too starchy. You can choose varieties like Yukon Gold or red potatoes for optimal results.
- Adjusting the Spice: If you’re sensitive to spicy foods, consider using mild chorizo. You can also reduce the amount of cayenne pepper to suit your taste. This way, you can enjoy the depth of flavors without it being overwhelmingly spicy.
- Make It Vegetarian: To prepare a vegetarian version of this soup, simply swap out the chorizo for a plant-based alternative and use vegetable broth instead of chicken broth. You can also add more vegetables for added texture and flavor.
- Blend for Creaminess: If you prefer a creamier texture, consider blending a portion of the soup after cooking. Use an immersion blender directly in the pot, or transfer a few cups to a countertop blender. Once blended, return it to the pot for that smooth consistency.
- Fresh Herbs: Adding fresh herbs such as thyme or cilantro can elevate your soup’s flavor. Garnishing with a sprinkle of fresh herbs not only enhances the taste but also provides a burst of color.
How to Store Spanish Potato Soup with Chorizo
Storing your Spanish Potato Soup with Chorizo is quite straightforward. Once your soup has cooled to room temperature, transfer it to airtight containers. You can store it in the refrigerator for about 3 to 4 days. To reheat, simply place it on the stove over medium heat, stirring occasionally until it’s warmed through.
If you want to keep the soup for a more extended period, consider freezing it. Place the cooled soup in freezer-safe containers or bags, leaving space for expansion. It can be stored in the freezer for up to three months. When you’re ready to enjoy, thaw it in the refrigerator overnight, then reheat on the stove or in the microwave.
Variation of Spanish Potato Soup with Chorizo
Spanish Potato Soup with Chorizo is wonderfully versatile, allowing for numerous variations. You can enhance the soup’s flavor and texture by adding different vegetables. Consider including diced zucchini, corn, or green beans for a colorful and nutritious twist.
Another idea is to incorporate beans, such as white beans or chickpeas, for added protein and heartiness. This modification not only makes the soup more filling but also enhances its nutritional content.
For a citrusy note, drizzling a little lemon or lime juice before serving can brighten up the flavors significantly. Lastly, if you want a little crunch, topping the soup with toasted bread crumbs or croutons can provide a delightful contrast to the creamy texture.
FAQ
What is Spanish Potato Soup with Chorizo?
Spanish Potato Soup with Chorizo is a hearty and flavorful soup made with diced potatoes, spicy Spanish chorizo, and a variety of vegetables and seasonings.
Can I make Spanish Potato Soup with Chorizo in advance?
Yes, this soup is excellent for meal prep and can be made in advance. It will stay fresh in the refrigerator for 3 to 4 days or can be frozen for up to three months.
What type of potatoes work best for Spanish Potato Soup with Chorizo?
Waxy potatoes like Yukon Gold or red potatoes are ideal for this soup. They hold their shape well during cooking, providing the perfect texture.
Can I substitute anything in Spanish Potato Soup with Chorizo?
Certainly! You can use plant-based chorizo for a vegetarian version or swap chicken broth for vegetable broth.
How spicy is Spanish Potato Soup with Chorizo?
The soup’s spice level can vary depending on the type of chorizo used. Mild chorizo will yield a milder soup, while spicy chorizo will amplify the heat. Adjust the cayenne pepper to suit your taste.
Spanish Potato Soup with Chorizo
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 9 ounces Spanish chorizo (spicy or mild, sliced)
- 1 piece green bell pepper (deseeded and chopped)
- 1 piece yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 1 piece 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, cut into bite-sized pieces)
- 6 cups chicken broth
- ¾ cup heavy cream
- 2 tbsp chopped parsley
Instructions
Preparation
- Peel and chop your waxy potatoes into small, bite-sized pieces.
- Dice the green bell pepper, chop the carrot and onion, and mince the garlic. Chop the parsley for a fresh finish.
- Remove the casing from the chorizo and slice it into pieces.
Cooking
- Heat olive oil in a large pot over medium-high heat.
- Add chorizo slices and sauté for about three minutes until they start browning.
- Add chopped green bell pepper, followed by the onion and minced garlic after two minutes. Cook for another two minutes.
- Add chopped carrot and sprinkle in the salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Stir and let cook for another two minutes.
- Incorporate the double concentrated tomato paste and gradually sprinkle in the flour, stirring continuously.
- Add the potatoes followed by chicken broth and bring to a boil.
- Cover the pot and reduce heat to medium-low. Allow to simmer for about 15 minutes, until potatoes become tender.
- Stir in heavy cream and chopped parsley. Cook for an additional three minutes.
- Taste the soup and adjust salt if needed. Serve warm.
Serving
- Ladle the soup into warm bowls, ensuring plenty of chorizo and potatoes in each serving.
- Sprinkle extra chopped parsley on top before serving, optionally pairing with crusty bread.
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