Spanish Potato Soup with Chorizo
A delightful and hearty dish that combines creamy potatoes with the irresistible spice of chorizo, perfect for chilly days or cozy gatherings.
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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Notes
Store any leftovers in airtight containers in the refrigerator for about 3 to 4 days, or freeze for up to three months. Consider adding diced vegetables or beans for variations.