Smoky Creamy Spanish Potato Soup With Chorizo Recipe

Experience the warm zest of Spanish Potato Soup with Chorizo as it takes your taste buds on a heartwarming journey. Each spoonful bursts with the savory goodness of smoky chorizo, tender potatoes, and a richly seasoned broth that promises to become a cozy favorite in your kitchen.

Spanish Potato Soup With Chorizo

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Ingredients:

• Olive Oil: Used to cook the chorizo.
• Chorizo: The Spanish sausage is the flavor base of this soup. Mild version recommended, but spicy can be used for more heat.
• Onion: Yellow onion preferred for its sweet taste when cooked.
• Garlic: Fresh garlic recommended. Use about 6 cloves or to taste.
• Vegetables: Carrot and bell pepper. Feel free to use more carrots or swap green bell pepper for red.
• Potatoes: Waxy varieties recommended as they hold their shape better.
• Seasoning: Ground cumin, dried oregano, sweet paprika, black pepper, salt, and cayenne pepper. Smoked paprika is also an option.
• Flour: For thickening the soup.
• Chicken Broth: Adds depth, homemade preferred if available.
• Tomato Paste: Adds umami flavor.
• Cream: Heavy cream for a rich, velvety texture.
• Parsley: Fresh herbs are key for finishing.

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Instructions:

1. Start with the Chorizo: In olive oil, cook the chorizo to release its smoky paprika flavor.
2. Add Aromatics and Veggies: Follow with the bell pepper, then add the garlic, onion, and carrot to the pot.
3. Season: Incorporate cumin, oregano, cayenne pepper, and paprika.
4. Potatoes and Broth: Add the diced potatoes and pour in the chicken broth. Let everything simmer for 15 minutes to blend the flavors and cook the potatoes.
5. Final Touches: Stir in some cream and fresh parsley for richness and freshness. Serve with warm bread for a complete, comforting meal.

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Helpful Tips:

• Chorizo Substitute: If Spanish chorizo is unavailable, try smoked bacon with additional paprika and cayenne pepper.
• More Veggies: Feel free to add more carrots, zucchini, red bell pepper, white beans, green peas, or spinach.
• Vegetarian Version: Omit chorizo and add a teaspoon of smoked paprika for flavor.
• Lighter Soup: For a lighter version, you can skip the cream.

Serving and Storage:

• This soup is perfect for making ahead and stores well in the refrigerator for up to 3 days, or it can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding a splash of water if needed.

Enjoy the rich and comforting flavors of this Spanish Potato Soup with Chorizo!