Delicious Spanish Potato Soup with Chorizo: Easy Recipe!

It feels like just yesterday I was staring into the fridge, wondering what in the world I was going to pull together for dinner. The kids were running circles around me, my husband was on a late call, and all I craved was something warm, comforting, and filling. That’s when I remembered my abuela’s Spanish Potato Soup with Chorizo. Now, hers was a little more involved, let’s say, but I needed a sanity-saving version! So, I simplified, tweaked, and crossed my fingers.

The first time I made my version of Spanish Potato Soup with Chorizo, the family went wild! Even my pickiest eater asked for seconds. The smoky, spicy broth, the tender potatoes, and the savory chorizo were a hit. It became a dinnertime staple because it’s incredibly satisfying and doesn’t take all day to make. It’s the kind of meal that makes you feel good from the inside out.

What surprised me most was how such simple ingredients could create such a flavorful and comforting dish. It’s a perfect example of how a little effort can go a long way, especially when you’re feeding a hungry family. Spanish Potato Soup with Chorizo is more than just a recipe; it’s a warm hug in a bowl.

To all my fellow busy moms out there, if you’re looking for a simple, comforting, and delicious meal, you’ve come to the right place. Let’s make some Spanish Potato Soup with Chorizo together!

INGREDIENTS You’ll Need:

Here’s what you’ll need to whip up this comforting bowl of goodness:

• 1 tablespoon olive oil – For sautéing and adding a touch of richness.
• 1 onion, chopped – Adds a foundational savory flavor.
• 2 cloves garlic, minced – Because everything is better with garlic, right?
• 4 ounces Spanish chorizo, diced – This is the star! It brings smoky, spicy flavor.
• 4 cups chicken broth – Feel free to use vegetable broth for a lighter version.
• 1 (14.5 ounce) can diced tomatoes, undrained – Adds acidity and depth.
• 1 teaspoon smoked paprika – This gives the soup that authentic Spanish flavor. Don’t skip it!
• 1/2 teaspoon cumin – For an earthy warmth.
• 1 pound Yukon gold potatoes, peeled and cubed – They hold their shape well and have a creamy texture.
• 1/2 teaspoon salt – Adjust to taste.
• 1/4 teaspoon black pepper – Freshly ground is best!
• Optional garnishes: Fresh parsley, a drizzle of olive oil, a dollop of sour cream or Greek yogurt

Trust me, this Spanish Potato Soup with Chorizo ingredient list is simple because busy moms need comfort without complexity! You can find these simple ingredients at your regular grocery store. A Kielbasa Potato Soup proves delicious doesn’t mean expensive.

No worries if you don’t have Yukon gold potatoes. I use russet potatoes for extra comfort in my Spanish Potato Soup with Chorizo. My family gets extra comfort when I add a pinch of red pepper flakes. It gives it a nice little kick!

Here’s a Spanish Potato Soup with Chorizo comfort hack that changed our family’s dinnertime: pre-chop your veggies on Sunday! It saves so much time during the week.

Let’s Make it Happen!

Alright, let’s get cooking! I promise, this Spanish Potato Soup with Chorizo is easier than it looks. Follow these simple steps, and you’ll have a delicious and comforting meal on the table in no time.

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
2. Add the diced chorizo to the pot and cook until it’s lightly browned and has released some of its flavorful oils, about 5-7 minutes. That Spanish Chorizo Potato Soup Recipe is beginning to take shape!
3. Pour in the chicken broth and diced tomatoes (undrained). Stir in the smoked paprika and cumin. Bring to a simmer. Your Spanish Potato Soup with Chorizo should smell amazing by now!
4. Add the cubed potatoes to the pot. Season with salt and pepper. Bring the soup back to a simmer, then reduce the heat to low, cover, and cook until the potatoes are tender, about 15-20 minutes.
5. Once the potatoes are tender, use an immersion blender to partially blend the soup. I like to leave some chunks for texture, but you can blend it until it’s completely smooth if you prefer. Don’t worry if your Spanish Potato Soup with Chorizo looks a little thick – that’s a good thing!
6. Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or smoked paprika to your liking. Remember, you can always add more, but you can’t take it away!
7. Ladle the Spanish Potato Soup with Chorizo into bowls and garnish with fresh parsley, a drizzle of olive oil, or a dollop of sour cream or Greek yogurt, if desired. Serve hot and enjoy!

In my busy kitchen, this comforting Spanish Potato Soup with Chorizo usually takes about 35-40 minutes from start to finish. While your Spanish Potato Soup with Chorizo is cooking, take a moment to appreciate creating comfort for your family! This is the perfect time to prep tomorrow’s lunch!

Here’s where I used to struggle with my Spanish Potato Soup with Chorizo – I would overcook the potatoes! Learn from my experience: keep an eye on them and test them with a fork to make sure they’re tender but not mushy.

How We Love to Eat This!

This Spanish Potato Soup with Chorizo is a real crowd-pleaser in our house. It’s one of those meals that everyone looks forward to, especially on chilly evenings.

The kids devour this comforting Spanish Potato Soup with Chorizo when I serve it with crusty bread for dipping. A simple side salad also works wonders to balance the richness of the soup. We also love to serve it with a side of grilled cheese sandwiches. It’s a kid-approved combination that never fails.

This Spanish Potato Soup with Chorizo is perfect for those busy weeknights when we need comfort food fast! I often make a big batch on Sunday and then we can enjoy it throughout the week. It’s also great for lunch. I love packing it in a thermos for the kids.

For a fun twist, try topping the soup with a sprinkle of crumbled tortilla chips for added crunch. Another idea is to add a squeeze of lime juice for a bright, zesty flavor. I have even added some cooked rice to the soup for a heartier meal.

Leftovers are fantastic! They taste even better the next day after the flavors have had a chance to meld together. I often use leftover Spanish Potato Soup with Chorizo as a base for a stew by adding more vegetables and protein.

My friends always ask for the recipe when I make this for them. They love how flavorful and comforting it is! This Sopa de Patatas con Chorizo is simple yet satisfying. My other simple recipe is an Italian Sausage and Potato Soup recipe!

FAQs: Your Questions Answered

Here are some common questions I get about my Spanish Potato Soup with Chorizo. I hope these answers help you create a delicious and comforting meal for your family!

• Is this Spanish Potato Soup with Chorizo really filling enough for growing kids? Absolutely! The potatoes and chorizo make it a hearty and satisfying meal. Plus, you can add extra veggies or protein to make it even more filling. I sometimes add cannellini beans for extra fiber and protein.
• What if my picky eater won’t try this Spanish Potato Soup with Chorizo? Ah, the picky eater challenge! Try serving it with a small amount of something they already love, like cheese or crackers. You can also blend the soup completely smooth to hide the texture of the potatoes. Another option is to let them add their own toppings, like croutons or shredded cheese.
• Can I meal prep this Spanish Potato Soup with Chorizo for busy weeks ahead? Yes! This soup is perfect for meal prepping. It stores well in the refrigerator for up to 4 days and can also be frozen for longer storage. Just make sure to let it cool completely before storing it.
• Can I use a different type of chorizo? While Spanish chorizo is the most authentic choice, you can use other types of chorizo if you prefer. Mexican chorizo will add a different flavor profile, but it can still be delicious. Just be aware that some chorizo can be quite spicy, so adjust the amount accordingly.
• Can I make this soup vegetarian? Yes, you can easily make this soup vegetarian by omitting the chorizo and using vegetable broth. You can also add smoked paprika to give it a smoky flavor. Another option is to add some cooked chickpeas for added protein and texture. This Authentic Spanish Potato Soup can easily be adapted.
• Is this soup spicy? The spice level of this soup depends on the chorizo you use. Spanish chorizo typically has a mild to medium spice level. If you’re sensitive to spice, start with a small amount of chorizo and taste as you go. You can also add a pinch of red pepper flakes for extra heat. This Spicy Potato Chorizo Soup can be adjusted.
• Can I add other vegetables to this soup? Absolutely! Feel free to add other vegetables like carrots, celery, or bell peppers. Just add them along with the onions and garlic at the beginning of the recipe.
• Can I make this in a slow cooker? Yes, this soup can be made in a slow cooker. Just add all of the ingredients to the slow cooker, except for the potatoes. Cook on low for 6-8 hours, then add the potatoes and cook for another 1-2 hours, or until the potatoes are tender.

I hope these answers help you feel confident in making this delicious and comforting Spanish Potato Soup with Chorizo for your family! It’s a simple and satisfying meal that everyone will love. I also suggest checking out Spanish Chickpea & Chorizo Stew | Potaje de Garbanzos y Chorizo …, it’s another flavorful option!

Final Thoughts:

This Spanish Potato Soup with Chorizo is more than just a recipe; it’s a way to bring comfort and warmth to your family’s table. It’s a reminder that simple ingredients and a little bit of love can go a long way in creating a satisfying and memorable meal. The Spanish Chorizo Potato Soup Recipe is the perfect way to nourish your loved ones.

Here are a few of My Spanish Potato Soup with Chorizo Comfort Hacks:

• Prep ahead: Chop your veggies on the weekend to save time during the week.
• Spice it up: Add a pinch of red pepper flakes for a little extra heat.
• Make it creamy: Use an immersion blender to partially blend the soup for a creamy texture.

Here are a few family-tested variations:

• Creamy Version: Add a splash of heavy cream or half-and-half at the end for extra richness.
• Spicy Version: Add a diced jalapeño pepper to the soup for a spicy kick.
• Vegetarian Version: Omit the chorizo and add cooked chickpeas for a vegetarian option.

My husband loves the spicy version, while my kids prefer the creamy version. I love them all! Feel free to experiment and make it your own way. If you are looking for another family favorite, check out this Cheesy Hamburger Potato Soup.

I hope your family enjoys this Spanish Potato Soup with Chorizo as much as mine does! Remember, cooking should be fun and stress-free. Don’t be afraid to experiment and make it your own.

And if you want a simple stew that is easy to make, give this Spanish Lentil Stew – Tastes Better From Scratch a try! It’s tasty and filling!

Happy cooking, fellow comfort seekers! I’m confident you can create your own dinnertime wins with this satisfying Spanish Potato Soup with Chorizo! And I highly suggest checking out this Spanish Potato and Chorizo Soup – Just a Little Bit of Bacon too for additional ideas!

Spanish Potato Soup with Chorizo

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This hearty Spanish potato soup is packed with smoky chorizo and warming spices. A simple and flavorful meal perfect for a chilly evening.

• Author: Beatriz
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Spanish

Ingredients

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• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 ounces Spanish chorizo, sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups chicken broth
• 1.5 pounds Yukon Gold potatoes, peeled and cubed
• 1 (14.5 ounce) can diced tomatoes, undrained
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. Add chorizo and cook until lightly browned, about 3-5 minutes.
3. Stir in smoked paprika, cumin, and cayenne pepper (if using). Cook for 30 seconds, until fragrant.
4. Pour in chicken broth, potatoes, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Notes

For a creamier soup, you can blend a portion of the soup with an immersion blender before serving. Serve with crusty bread for dipping.