Name: Spanish Potato Soup with Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 8 ounces Spanish chorizo sausage, sliced into rounds; 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 medium red bell pepper, diced; 1 1/2 pounds waxy potatoes, peeled and cut into 1/2-inch cubes; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1 teaspoon kosher salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 6 cups low-sodium chicken broth; 1 large bay leaf; 1/4 cup chopped fresh parsley; 1/2 cup chopped fresh kale or spinach

Spanish Potato Soup with Chorizo tastes smoky, hearty, and a little bit spicy, like a cozy hug in a bowl. It works perfectly for busy weeknights because it needs about 45 minutes from chopping board to table. I grew up in a potato-loving family, so this kind of soup feels like home with a little vacation to Spain.

Why Spanish Potato Soup with Chorizo Is Worth It

This soup delivers big flavor from simple ingredients, thanks to smoky Spanish chorizo, paprika, and tender potatoes. It feels rustic and comforting, yet still special enough for guests or a Sunday dinner.

You can stretch it to feed a crowd with a loaf of crusty bread and a simple salad. It also reheats beautifully, so you cook once and enjoy it for a couple of days.

“This Spanish Potato Soup with Chorizo tastes rich, cozy, and restaurant-level delicious, but comes together with weeknight effort. ★★★★★”

Ingredients You Need

Main ingredients

Spanish chorizo
- Use cured Spanish chorizo, not fresh Mexican chorizo.
- Choose a smoked, mildly spicy variety if you cook for mixed spice levels.
- Slice it into half moons or small cubes so it crisps nicely.
Olive oil
- Extra virgin tastes best, but any good-quality olive oil works.
- You might need less oil if your chorizo releases a lot of fat.
Yellow or white onion
- One medium onion, finely chopped.
- Pre-chopped frozen onion works if you want a shortcut.
Garlic
- Three to five cloves, minced.
- Jarred minced garlic works in a pinch, but fresh gives better flavor.
Potatoes
- Use Yukon Gold or other waxy potatoes for creamy texture that holds shape.
- Russets work too, but they break down more and thicken the soup.
- Peel them if you like a smoother spoonful, or leave skins on for rustic style.
Carrots
- Two medium carrots, sliced into coins or half moons.
- Baby carrots work if that is what you have in the fridge.
Celery
- Two ribs, chopped.
- Adds subtle flavor and a nice background sweetness.
Smoked paprika (pimentón)
- Key ingredient for that deep Spanish flavor.
- Use sweet smoked paprika, then adjust heat with chili flakes if needed.
Bay leaf
- One or two leaves add depth.
- Remove them before serving.
Chicken broth or stock
- Use low sodium so you control the salt.
- Vegetable broth works if you want a lighter flavor.
Water
- Add as needed to reach your preferred thickness.
Tomato paste
- Two tablespoons to add richness and color.
- Tube tomato paste works great because you store the rest easily.
Salt and black pepper
- Season in layers as you cook, not just at the end.
Red pepper flakes or hot smoked paprika (optional)
- Use if you want extra heat.

Finishing touches

Fresh parsley
- Chopped, for brightness and color.
- Cilantro works if you prefer that flavor.
Lemon wedge or sherry vinegar
- A small splash at the end wakes up all the flavors.
- Taste as you go so you do not overdo the acidity.
Optional creamy element
- A spoonful of sour cream, Greek yogurt, or a drizzle of heavy cream on top.
- Skip this if you want a lighter bowl.

Pantry shortcuts

Use frozen chopped onion and carrot mix to save prep time.
Use pre-peeled, diced potatoes from the refrigerated section if your store carries them.
Use jarred roasted red peppers, chopped, for extra sweetness and color.
Use bouillon paste with water if you do not have boxed broth.

Equipment list

Large heavy pot or Dutch oven
Cutting board and sharp knife
Wooden spoon or heatproof spatula
Ladle
Measuring cups and spoons
Optional: immersion blender for partial blending
Small bowl for holding chopped garnishes

Quick Tips & substitutions

Slice chorizo thin so it crisps quickly and flavors the oil.
Brown the chorizo first, then use that flavored oil to cook the onions and garlic.
Cut potatoes into even 1 inch chunks so they cook at the same rate.
Use Yukon Gold potatoes if you want creamy texture that still holds shape.
Choose low sodium broth so the chorizo does not push the salt level too high.
Add broth in stages and adjust with water if the soup looks too thick.
Taste the chorizo before adding extra salt, since some brands run very salty.
Stir occasionally while simmering so potatoes do not stick to the bottom.
Partially mash a few potatoes in the pot if you want a thicker, creamier soup.
Use turkey chorizo if you want a lighter version with less fat.
Swap Spanish chorizo with smoked sausage if you cannot find chorizo.
Use vegetable broth and smoked paprika if you want to cut back on meat and still keep smoky flavor.
Add a pinch of sugar if your tomato paste tastes too sharp.
Finish with lemon juice or sherry vinegar to brighten the flavors right before serving.
Cool leftovers completely before storing so the texture stays pleasant.

How to Make Spanish Potato Soup with Chorizo

Step 1: Prep the ingredients

Peel and chop the onion, carrots, and celery into small, even pieces. Mince the garlic. Peel the potatoes if you like, then cut them into 1 inch chunks. Slice the chorizo into half moons or small cubes.

Step 2: Brown the chorizo

Set a large heavy pot over medium heat and add a drizzle of olive oil. Add the sliced chorizo in a single layer and cook 4 to 6 minutes, stirring occasionally, until the edges crisp and the fat renders. Use a slotted spoon to transfer the chorizo to a plate, and leave the flavorful oil in the pot.

Step 3: Sauté the aromatics

Add the chopped onion, carrot, and celery to the pot with the chorizo oil. Sprinkle with a pinch of salt and cook 5 to 7 minutes, stirring often, until the onion turns translucent and the vegetables soften. Add the garlic and cook 30 to 60 seconds, just until it smells fragrant and toasty.

Step 4: Toast the spices and tomato paste

Stir in the tomato paste and smoked paprika. Cook 1 to 2 minutes, stirring, so the tomato paste darkens slightly and the paprika blooms in the hot oil. If the bottom of the pot looks too dry, add a small splash of olive oil or broth so nothing scorches.

Step 5: Add potatoes and liquid

Add the potatoes to the pot and toss them with the vegetables and tomato paste mixture. Pour in the chicken broth and enough water to cover the potatoes by about an inch. Add the bay leaf, a small pinch of salt, and some black pepper.

Step 6: Simmer until tender

Bring the pot to a gentle boil over medium high heat, then lower the heat so the soup simmers steadily. Cook 15 to 20 minutes, stirring occasionally, until the potatoes feel tender when you poke them with a fork. Taste the broth and adjust salt and pepper.

Step 7: Add chorizo back and adjust texture

Return the browned chorizo and any juices from the plate to the pot. Simmer another 5 to 10 minutes so the flavors mingle and the broth picks up more smokiness. If you want a creamier texture, lightly mash some of the potatoes against the side of the pot or use an immersion blender for just a few short pulses.

Step 8: Finish with brightness

Turn off the heat and remove the bay leaf. Stir in chopped parsley and a small splash of lemon juice or sherry vinegar. Taste again and adjust seasoning, adding more acid, salt, or pepper as needed.

Step 9: Serve

Ladle the Spanish Potato Soup with Chorizo into warm bowls. Top with extra parsley, a drizzle of olive oil, or a small spoonful of sour cream or Greek yogurt if you like. Serve hot with crusty bread or a simple green salad.

Recipe Variations

Gluten free
- Use gluten free chorizo and gluten free broth.
- Serve with gluten free bread or rice on the side.
Vegan style
- Skip the chorizo and use smoked paprika, a pinch of cumin, and a little soy sauce for depth.
- Add chickpeas or white beans for protein and texture.
Low carb twist
- Replace half or all of the potatoes with cauliflower florets or turnips.
- Cut the simmer time slightly so the vegetables do not turn mushy.
Extra veggie version
- Add chopped kale, spinach, or cabbage in the last 5 to 10 minutes of cooking.
- Stir in peas or green beans near the end for color and sweetness.
Creamy comfort version
- Stir in a splash of heavy cream or half and half at the end.
- Top each bowl with grated Manchego or Parmesan.
Smoky spicy version
- Use hot smoked paprika and a pinch of chili flakes.
- Add roasted red peppers for extra smoky sweetness.

Ways to Serve Spanish Potato Soup with Chorizo

With warm crusty bread or garlic bread for dunking.
Alongside a simple green salad with lemony dressing.
With grilled or roasted vegetables on the side.
With a bowl of olives and marinated artichokes for a tapas style spread.
Topped with a fried or poached egg for a hearty brunch.
With plain white rice or brown rice spooned into the bowl.

Storage Success

Let the Spanish Potato Soup with Chorizo cool to room temperature, then store it in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so leftovers often taste even better. Reheat gently on the stove over medium low heat, and add a splash of water or broth if it thickens too much. Freeze portions for up to 2 months, thaw in the fridge, then reheat and freshen the flavor with a squeeze of lemon and a sprinkle of parsley.