When you’re craving something bold, hearty, and deeply satisfying, this Spanish Potato Soup with Chorizo delivers on all fronts. With its rich tomato base, smoky Spanish chorizo, tender potatoes, and aromatic spices, it’s a rustic, soul-warming soup that wraps you in comfort—no matter the season.
Inspired by traditional Spanish flavors, this soup offers a little heat, a lot of flavor, and just the right touch of creaminess. Whether served on a chilly evening or as part of a casual summer dinner with crusty bread, it hits the spot with every bite.
Why You’ll Love This Spanish Potato Soup with Chorizo
- Full of flavor: Smoky chorizo, paprika, garlic, and cumin make each bite rich and exciting.
- Perfectly creamy: A splash of cream balances the bold spices without overpowering them.
- Comforting but not heavy: The broth is hearty, yet light enough for year-round enjoyment.
- One-pot meal: Simple prep, minimal cleanup, maximum flavor.
Ingredients (Serves 4)
- 1 tbsp olive oil
- 9 oz 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 all-purpose flour
- 1.7 lbs waxy potatoes, peeled and 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
Step 1: Prep the Ingredients
Start by chopping all your vegetables and slicing the chorizo. If your chorizo has a casing, remove it before slicing. Having everything prepped makes the cooking process smoother.
Step 2: Sauté the Chorizo and Veggies
In a large soup pot, heat olive oil over medium-high heat. Add the chorizo and cook for about 3 minutes until it starts to brown and release its flavorful oils. Then add the green bell pepper and cook for 2 minutes.
Add the onion and garlic, sauté for 2 more minutes, then stir in the carrot, salt, black pepper, cumin, oregano, paprika, and cayenne. Let everything cook together for another 2 minutes to intensify the flavors.
Step 3: Build the Base
Stir in the tomato paste and cook until it blends well with the other ingredients. Then add the flour and stir until everything is well-coated. This helps thicken the soup slightly as it simmers.
Step 4: Simmer the Soup
Add the diced potatoes and pour in the chicken broth. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 15 minutes, or until the potatoes are tender and the flavors have melded.
Step 5: Finish with Cream and Herbs
Stir in the heavy cream and chopped parsley. Let it cook for another 3 minutes to warm through and finish the soup. Taste and adjust the salt or spice level to your liking.
Step 6: Serve and Enjoy
Serve hot, preferably with thick slices of crusty bread or a rustic baguette for dipping. Garnish with extra parsley if desired.
Ingredient Notes & Variations
- Chorizo: Use Spanish chorizo, which is cured and firm. It delivers the signature smoky, spiced flavor that makes this dish stand out.
- Paprika: Sweet paprika balances the heat and enhances the smokiness. You can also try smoked paprika for deeper intensity.
- Vegetables: Add chopped kale or spinach at the end for an extra green boost.
- Make it dairy-free: Skip the cream or use full-fat coconut milk for a different take on richness.
What to Serve with Spanish Potato Soup
This soup is a meal in itself, but these sides make it even more special:
- Crusty sourdough or baguette for soaking up every last drop
- Simple tomato salad with olive oil and herbs
- Spanish olives or marinated peppers as a light appetizer
- Glass of red wine—a Rioja or Tempranillo pairs beautifully
Make-Ahead & Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Let cool completely and store in freezer-safe containers.
- Reheat: Warm on the stove over low heat. Add a splash of broth or cream if the soup thickens too much.
This soup actually tastes even better the next day as the flavors continue to develop.
From My Kitchen to Yours
This Spanish Potato Soup with Chorizo brings rustic comfort to your table with just the right mix of spice, creaminess, and heartiness. It’s a celebration of bold Spanish flavors with a simplicity that invites you to slow down and savor every spoonful.
Make it once, and you’ll see why it’s destined to become a new favorite—warming, flavorful, and irresistibly satisfying.
Spanish Potato Soup with Chorizo
Ingredients
- 1 tbsp olive oil
- 9 oz 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 all-purpose flour
- 1.7 lbs waxy potatoes peeled and cut into bite-sized pieces
- 6 cups chicken broth
- ¾ cup heavy cream
- 2 tbsp chopped parsley
Instructions
Step 1: Prep the Ingredients
- Start by chopping all your vegetables and slicing the chorizo. If your chorizo has a casing, remove it before slicing. Having everything prepped makes the cooking process smoother.
Step 2: Sauté the Chorizo and Veggies
- In a large soup pot, heat olive oil over medium-high heat. Add the chorizo and cook for about 3 minutes until it starts to brown and release its flavorful oils. Then add the green bell pepper and cook for 2 minutes.
- Add the onion and garlic, sauté for 2 more minutes, then stir in the carrot, salt, black pepper, cumin, oregano, paprika, and cayenne. Let everything cook together for another 2 minutes to intensify the flavors.
Step 3: Build the Base
- Stir in the tomato paste and cook until it blends well with the other ingredients. Then add the flour and stir until everything is well-coated. This helps thicken the soup slightly as it simmers.
Step 4: Simmer the Soup
- Add the diced potatoes and pour in the chicken broth. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 15 minutes, or until the potatoes are tender and the flavors have melded.
Step 5: Finish with Cream and Herbs
- Stir in the heavy cream and chopped parsley. Let it cook for another 3 minutes to warm through and finish the soup. Taste and adjust the salt or spice level to your liking.
Step 6: Serve and Enjoy
- Serve hot, preferably with thick slices of crusty bread or a rustic baguette for dipping. Garnish with extra parsley if desired.
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