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.
Ingredients
Scale
- 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)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and sliced chorizo. Cook until the chorizo turns golden and releases its oils, about 5-7 minutes.
- 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.
- Stir in smoked paprika, salt, and pepper. Add kale or spinach during the last few minutes until wilted.
- 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.