Irresistible Spanish Potato and Chorizo Soup Recipe

Imagine a bowl of Spanish Potato and Chorizo Soup, where the rich aroma of smoky chorizo dances with the earthy scent of potatoes. crispy zucchini chips with aioli Each spoonful bursts with flavors that warm your soul, bringing comfort like a cozy blanket on a chilly day. For more inspiration, check out this Easy Thai Coconut Curry Soup recipe.

This delightful soup is perfect for any occasion, whether it’s a casual family dinner or an impressive dish to bring to a potluck. Just one taste, and you’ll be transported to a sun-soaked Spanish kitchen, where laughter and joy fill the air as friends gather around the table.

I remember the first time I made this soup; my friends devoured it within minutes, asking for seconds and thirds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Chorizo Sausage: Opt for spicy or mild chorizo based on your heat preference; it’s the star of this recipe. spicy jalapeno popper fritters. For more inspiration, check out this Creamy Sausage Rigatoni recipe recipe.

• Potatoes: Use starchy potatoes like Russets for a creamy texture; peel them for best results. creamy cheesy scalloped potatoes.

• Onion: A medium onion adds sweetness; brown it well to deepen the flavor.

• Garlic: Fresh garlic cloves give an aromatic punch; smash them lightly before chopping.

• Vegetable Broth: Low-sodium broth allows you to control saltiness while adding depth.

• Paprika: Smoked paprika enhances flavor complexity; don’t skip this essential spice!

• Kale or Spinach: Adding greens at the end boosts nutrition; use fresh for best results.

• Olive Oil: Extra virgin olive oil provides richness and flavor; use it generously in sautéing.

• Sour Cream or Yogurt (optional): A dollop adds creaminess; it’s perfect for topping off your bowl!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sauté the Base Ingredients: Heat olive oil in a large pot over medium heat. Add chopped onions and cook until translucent, about 5 minutes. The sweet aroma will fill your kitchen.

Add Garlic and Chorizo: Toss in minced garlic and sliced chorizo, cooking until the chorizo releases its oils and turns golden, roughly 5-7 minutes. The smell at this point is simply irresistible.

Add Potatoes and Broth: Stir in diced potatoes followed by vegetable broth. Bring everything to a boil before reducing heat. Let it simmer until potatoes are tender, about 15-20 minutes.

Season with Paprika and Greens: Add smoked paprika along with salt and pepper to taste. Stir in kale or spinach during the last few minutes until wilted. This adds vibrant color and nutrition.

Serve with Toppings!: Ladle into bowls and top with sour cream or yogurt if desired. Garnish each bowl with fresh herbs or extra paprika for that wow factor.

Now you have a delicious Spanish Potato and Chorizo Soup that warms both heart and soul! Enjoy every spoonful, preferably while wearing your favorite cozy socks!

Perfecting the Cooking Process

Start by sautéing the chorizo until crispy, then add onions and garlic for aromatic goodness. Next, toss in potatoes and broth, letting everything simmer until tender for unbeatable flavor.

Add Your Touch

Feel free to swap out potatoes for sweet potatoes or add veggies like kale for extra nutrition. sweet potato and black bean burgers A splash of sherry can elevate the flavors even more!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove over low heat to maintain texture and taste.

Cooking this Spanish Potato and Chorizo Soup always reminds me of my grandma’s kitchen, where laughter mingled with delicious aromas. Her secret was love – oh, and maybe a bit of extra chorizo!

FAQ

Can I make Spanish Potato and Chorizo Soup vegetarian?

Absolutely! Just replace chorizo with smoky paprika and use vegetable broth.

How do I add more flavor to the soup?

Incorporate fresh herbs like parsley or thyme just before serving for a burst of freshness.

Can I freeze this soup?

Yes, this soup freezes well! Store in airtight containers for up to three months.

Print

Spanish Potato and Chorizo Soup

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• Author: Doorecipes
• Total Time: 35 minutes
• Yield: Serves 6

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Description

Warm up your chilly days with a comforting bowl of Spanish Potato and Chorizo Soup. This delightful dish brings together the smoky flavor of chorizo and the creamy texture of potatoes, creating a symphony of taste that’s perfect for family dinners or gatherings. Enjoy every spoonful as it transports you to a vibrant Spanish kitchen filled with laughter and joy.

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Ingredients

Scale 1x2x3x

• 8 oz chorizo sausage (sliced)
• 2 medium russet potatoes (peeled and diced)
• 1 medium onion (chopped)
• 4 cloves garlic (minced)
• 4 cups low-sodium vegetable broth
• 2 tsp smoked paprika
• 2 cups kale or spinach (fresh)
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste
• ½ cup sour cream or yogurt (for topping)

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Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
2. Stir in minced garlic and sliced chorizo. Cook until the chorizo turns golden and releases its oils, about 5-7 minutes.
3. Add diced potatoes followed by vegetable broth. Bring to a boil, then reduce heat and let simmer until potatoes are tender, approximately 15-20 minutes.
4. Stir in smoked paprika, salt, and pepper. Add kale or spinach during the last few minutes until wilted.
5. Ladle soup into bowls and top with sour cream or yogurt if desired. Garnish with fresh herbs for added flair.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Spanish

Nutrition

• Serving Size: 1 bowl (approximately 1.5 cups or 375g)
• Calories: 340
• Sugar: 3g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 30mg

Keywords: Feel free to swap out russet potatoes for sweet potatoes for a different flavor profile. For an extra kick, add a splash of sherry while simmering. Store leftovers in an airtight container in the fridge for up to four days.