Spanish Potato Soup (Printable Format)
A rich Spanish soup combining creamy potatoes, spicy chorizo, and fresh vegetables. Quick to make and perfect for cold days with crusty bread.
# What You'll Gather:
01 -
Olive oil, 1 tablespoon.
02 -
Spanish chorizo (spicy or mild), 9 ounces, sliced.
03 -
Green bell pepper, chopped.
04 -
Yellow onion, finely chopped.
05 -
Fresh garlic, 4 cloves minced.
06 -
Carrot, peeled and chopped.
07 -
Dried oregano, 1 teaspoon.
08 -
Ground cumin, 1 teaspoon.
09 -
Sweet paprika, 1 teaspoon.
10 -
Salt, 1 teaspoon.
11 -
Black pepper, 1 teaspoon.
12 -
Cayenne pepper, ¼ teaspoon.
13 -
Tomato paste, 2 tablespoons.
14 -
Flour, 2 tablespoons.
15 -
Waxy potatoes, 1.7 pounds.
16 -
Chicken broth, 6 cups.
17 -
Heavy cream, ¾ cup.
18 -
Fresh parsley, chopped, 2 tablespoons.
# Step-by-Step Instructions:
01 -
Cut potatoes into bite-sized chunks. Chop bell pepper, carrot, and onion. Mince garlic. Remove chorizo casing if needed and slice.
02 -
Heat olive oil in large pot. Brown chorizo 3 minutes. Add peppers, cook 2 minutes. Mix in onion and garlic for 2 more minutes.
03 -
Stir in carrot and all spices. Cook 2 minutes until fragrant.
04 -
Mix in tomato paste, then flour. Add potatoes and broth. Bring to boil, then simmer covered for 15 minutes until potatoes are tender.
05 -
Pour in cream, add parsley. Cook 3 minutes more. Check salt and serve hot with bread.
# Important Tips:
01 -
Choose waxy potatoes for best texture.
02 -
Use Spanish-style cured chorizo, not raw Mexican chorizo.