Can I use regular sausage instead of chorizo?

Yes, you can use smoked or Italian sausage, but the distinct smoky spice of Spanish chorizo is what makes the soup authentic. If swapping, add a touch of smoked paprika to mimic the flavor.

What potatoes work best for this soup?

Waxy potatoes like Yukon Gold or red potatoes are best since they hold their shape during simmering. Starchy varieties like Russet may fall apart and make the broth too thick.

Can I make this soup dairy-free?

Absolutely. Substitute heavy cream with full-fat coconut milk or cashew cream for a dairy-free option without sacrificing richness.

How spicy is Spanish Potato Soup with Chorizo?

That depends on the chorizo you choose. Mild chorizo gives a smoky flavor with little heat, while spicy chorizo adds a kick. You can also control the spice level with cayenne or paprika.

Can I prepare this soup ahead of time?

Yes, the soup reheats beautifully and often tastes better the next day. Store in the fridge for up to three days or freeze portions for up to three months.

Spanish Potato Soup with Chorizo – 5 Stunning Comfort Secrets

Name: Spanish Potato Soup with Chorizo – Authentic, Hearty, and Packed with Flavor
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Spanish
Ingredients: 1 tbsp olive oil; 9 ounces Spanish chorizo – sliced; 1 green bell pepper – chopped; 1 yellow onion – finely chopped; 4 garlic cloves – minced; 1 carrot – peeled and chopped; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp sweet paprika; 1 tsp salt; 1 tsp black pepper; ¼ tsp cayenne pepper; 2 tbsp tomato paste; 2 tbsp flour; 1.7 pounds waxy potatoes – peeled and cubed; 6 cups chicken broth; ¾ cup heavy cream; 2 tbsp chopped parsley

Description

A hearty Spanish Potato Soup with Chorizo, packed with creamy potatoes, smoky chorizo, and warming spices. Perfect for cozy dinners.

Ingredients

1 tbsp olive oil
9 ounces Spanish chorizo – sliced
1 green bell pepper – chopped
1 yellow onion – finely chopped
4 garlic cloves – minced
1 carrot – peeled and chopped
1 tsp dried oregano
1 tsp ground cumin
1 tsp sweet paprika
1 tsp salt
1 tsp black pepper
¼ tsp cayenne pepper
2 tbsp tomato paste
2 tbsp flour
1.7 pounds waxy potatoes – peeled and cubed
6 cups chicken broth
¾ cup heavy cream
2 tbsp chopped parsley

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Instructions

Peel and chop all vegetables, slice chorizo, prepare ingredients.
Heat olive oil in large pot, brown chorizo for 3 minutes.
Add bell pepper, onion, garlic, and carrot. Cook 4 minutes.
Stir in oregano, cumin, paprika, cayenne, salt, and pepper.
Add tomato paste and flour, mix well.
Add potatoes and broth. Bring to boil, reduce to simmer 15 minutes.
Stir in cream and parsley. Adjust seasoning. Serve hot with bread.

Notes

For a lighter version, swap heavy cream with coconut milk or Greek yogurt.
Soup stores well in fridge up to 3 days or freeze for 3 months.