Spanish Potato Soup Chorizo (Recipe for Printing)
This comforting Spanish potato soup with chorizo and peppers is ideal for winter and festive gatherings. Creamy potatoes meet smoky chorizo in a warming bowl. Save & click.
# What You Need:
→ Main
01 -
1 tablespoon olive oil
02 -
9 ounces Spanish chorizo, casing removed if necessary, sliced
03 -
1 green bell pepper, deseeded and chopped
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1 yellow onion, finely chopped
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4 garlic cloves, minced
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1 carrot, peeled and chopped
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1 teaspoon sweet paprika
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1 teaspoon salt
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1 teaspoon black pepper
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1/4 teaspoon cayenne pepper
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2 tablespoons double concentrated tomato paste
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2 tablespoons all-purpose flour
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7 pounds waxy potatoes, peeled and cut into bite-sized pieces
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6 cups chicken broth
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2 tablespoons chopped fresh parsley
# How to Make It:
01 -
Peel and cut the potatoes into bite-sized pieces. Deseed, cut into strips, and chop the bell pepper. Peel and chop the carrot. Finely chop the onion. Mince the garlic cloves. Chop the parsley. Remove casing from chorizo if needed, slice lengthwise in half, then slice across.
02 -
In a large pot, heat the olive oil over medium-high. Add chorizo and cook for 3 minutes until starting to brown. Add bell pepper, cook for 2 minutes. Add onion and garlic, cook for 2 minutes more. Stir in carrot, salt, black pepper, cumin, oregano, paprika, and cayenne. Cook an additional 2 minutes.
03 -
Stir in tomato paste until fully combined. Sprinkle over the flour and stir until the mixture no longer looks dry.
04 -
Add potatoes and pour in chicken broth. Bring to a boil, cover, reduce heat to medium-low, and simmer for 15 minutes or until potatoes are just tender.
05 -
Add chopped parsley and cook for another 3 minutes. Taste and adjust seasoning if needed. Serve in bowls with crusty bread if desired.
# Extra Tips:
01 -
For firmer soup, use waxy potatoes such as Yukon Gold to prevent breaking down during simmering.