Pin it
Last weekend I discovered the most amazing comfort in a bowl Spanish potato soup with chorizo. The smoky chorizo and creamy potatoes create magic together. Every spoonful reminds me of the little tapas bar I visited in Barcelona where I first fell in love with Spanish cooking.
My Kitchen Love Story
This soup has become my go to recipe when friends drop by unexpectedly. It's incredibly simple using ingredients I always keep in my pantry yet tastes like I spent hours in the kitchen. The way the chorizo flavors melt into every bite makes everyone ask for seconds.
What You'll Need
- Olive Oil: I use my favorite Spanish olive oil it makes such a difference.
- Chorizo: Get the real Spanish kind from your local deli counter.
- Onion: One large yellow onion becomes so sweet when cooked slowly.
- Garlic: Fresh cloves make everything better.
- Veggies: I love adding carrots and bell peppers for color and sweetness.
- Potatoes: Waxy potatoes hold their shape beautifully in this soup.
- Seasonings: My special blend of cumin oregano and paprika brings everything together.
- Tomato Paste: Just a spoonful adds such richness.
- Flour: This helps create that perfect thickness.
- Chicken Broth: I make my own but store bought works great too.
- Heavy Cream: This makes everything silky smooth.
- Fresh Parsley: From my window herb garden.
Let's Cook Together
- Start with the Star
- Get your pot nice and warm add a swirl of olive oil then watch as the chorizo releases its beautiful red oils. My kitchen fills with the most incredible aroma.
- Build the Base
- In go your colorful bell peppers then garlic and onions. I love watching the vegetables soften and turn sweet.
- Season with Love
- Sprinkle in those warm spices letting them toast slightly. The fragrance reminds me of my grandmother's kitchen.
- Add the Potatoes
- Toss in your diced potatoes and a sprinkle of flour. Everything gets coated in those gorgeous seasonings.
- Let it Simmer
- Pour in your broth and tomato paste then let everything bubble gently. The anticipation builds as the flavors meld.
Creating Layers of Flavor
I've learned over years of making this soup that patience creates magic. Letting each ingredient have its moment in the pot builds such beautiful depth. My mother in law couldn't believe how much flavor came from such simple ingredients when I served this at our last Sunday dinner.
Pin it
The Heart of Spain
The chorizo really is the star here. Its smoky paprika flavors remind me of my travels through Spain. Sometimes I use the spicy version when my husband's had a long day he loves that extra kick of heat.
Making It Your Own
Don't have chorizo? I've made this with bacon when my local store was out. For my vegetarian daughter I skip the meat entirely and add extra smoked paprika. Some days I toss in handfuls of spinach or white beans whatever looks fresh at the market.
The Perfect Texture
That little bit of flour makes all the difference in getting that velvety texture we all love. Sometimes I add a touch more cream if I want it extra luxurious. Your spoon should glide through the soup like silk.
How to Serve It Up
I love setting out bowls of this soup with chunks of crusty bread for dipping. Sometimes I'll drizzle a little extra virgin olive oil on top or sprinkle some fresh parsley. My family fights over the last drops.
Saving Some for Later
This soup actually gets better after a day or two in the fridge. The flavors have time to really come together. I often make a double batch just so we can enjoy it throughout the week.
Pin it
Warming It Up Again
When you're ready for round two just warm it gently on the stove. Add a splash of broth if it's thickened up too much overnight. Sometimes I even pack it in my daughter's thermos for lunch.
Make Ahead Magic
Sunday meal prep becomes a breeze with this recipe. I portion it into containers and we've got comfort food ready whenever we need it. Perfect for those busy weeknights when cooking feels impossible.
Why This Soup Steals Hearts
There's something about the combination of smoky chorizo tender potatoes and that creamy broth that makes everyone come back for more. Even my picky nephew asks for seconds which never happens.
A Lighter Version
Sometimes I use whole milk instead of cream for a lighter soup. It's still wonderfully satisfying just a bit less rich. Perfect for those days when you want comfort food without the guilt.
Memories in a Bowl
Every time I make this Spanish potato soup I think about that little tapas bar in Barcelona where I first tasted something similar. Food has this amazing way of bringing back memories and creating new ones. I hope this recipe becomes part of your family's story too.
Pin it
Frequently Asked Questions
- → What type of potatoes work best in this soup?
- Waxy potatoes are best for this soup as they hold their shape when cooked. They stay firm and don't turn mushy in the broth.
- → Can I make this soup ahead of time?
- Yes, this soup tastes even better the next day. Store it in the fridge for up to 3 days and reheat gently on the stove.
- → What can I substitute for heavy cream?
- You can use half-and-half or whole milk for a lighter version. The soup won't be as rich but will still taste great.
- → Is Spanish chorizo different from Mexican chorizo?
- Yes, Spanish chorizo is cured and ready to eat, while Mexican chorizo is raw. Make sure to use Spanish chorizo for this recipe.
- → Can I freeze this soup?
- While you can freeze this soup, the texture might change slightly due to the cream and potatoes. It's best enjoyed fresh or within a few days from the fridge.
Conclusion
This Spanish potato soup brings together tender potatoes, smoky chorizo, and colorful vegetables in a creamy broth. Ready in just 40 minutes, it's perfect for a filling dinner with some crusty bread on the side.