Name: Spanish Potato Soup with Chorizo
Prep time: 20 min
Cook time: 30 min
Total time: 50 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, 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 double concentrated tomato paste; 2 tbsp flour; 1.7 pounds waxy potatoes, cut into bite-sized pieces; 6 cups chicken broth; ¾ cup heavy cream; 2 tbsp chopped parsley

Looking for a cozy and flavorful soup to warm you up on cold days? This Spanish Potato Soup with Chorizo is the perfect answer! Packed with delicious ingredients and easy to make, this soup is a crowd-pleaser for any occasion.

Why You’ll Love This Recipe?

Rich flavors: The combination of Spanish chorizo, potatoes, and aromatic spices creates a rich and satisfying soup.
Quick and easy: With simple ingredients and straightforward steps, this recipe is perfect for busy weeknights or lazy weekends.
Meal prep-friendly: This soup reheats well, making it a great option for meal prepping lunches or dinners for the week.

Ingredient Notes:

Olive oil: Adds richness and flavor to the soup.
Spanish chorizo: Provides a smoky and spicy kick. You can use either spicy or mild chorizo based on your preference.
Green bell pepper, yellow onion, garlic, carrot: These vegetables add depth and sweetness to the soup.
Dried oregano, ground cumin, sweet paprika, salt, black pepper, cayenne pepper: Aromatic spices that enhance the flavor profile.
Double concentrated tomato paste: Adds a rich tomato flavor to the soup.
Flour: Helps to thicken the soup.
Waxy potatoes: Ensure to use waxy potatoes for their firm texture.
Chicken broth: Provides a flavorful base for the soup.
Heavy cream: Adds creaminess to the soup.
Chopped parsley: Garnish for a fresh touch.

Step-by-Step Instructions:

Heat olive oil in a large pot and sauté chorizo, bell pepper, onion, garlic, and carrot until fragrant.
Add oregano, cumin, paprika, salt, pepper, cayenne, tomato paste, and flour, stirring to combine.
Stir in potatoes and chicken broth, bringing to a simmer until potatoes are tender.
Stir in heavy cream and parsley, then serve hot.

Helpful Tips:

For a spicier kick, increase the amount of cayenne pepper.
To make it vegetarian, swap chorizo for plant-based sausage.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

Use high-quality chorizo for the best flavor impact.
Allow the soup to simmer on low heat for a longer time for a more developed flavor.
Garnish with a drizzle of olive oil and a sprinkle of smoked paprika before serving.

Serving Suggestions:

Pair this Spanish Potato Soup with Chorizo with crusty bread, a side salad, or a glass of Spanish red wine for a complete meal experience.

Storage and Reheating Tips:

To store leftovers, cool the soup completely before transferring it to airtight containers. When reheating, do so gently over low heat to preserve the flavors.

Frequently Asked Questions:

Can I freeze this soup? Yes, this soup freezes well for up to 3 months.
Can I use regular paprika instead of sweet paprika? While the flavor may vary slightly, regular paprika can be used as a substitute.
Can I make this soup in a slow cooker? Yes, you can adapt this recipe for a slow cooker by adjusting the cooking times.

Conclusion:

Now that you have all the tips and tricks to make this delicious Spanish Potato Soup with Chorizo, it’s time to get cooking! Enjoy the rich flavors and comforting warmth of this soup, and don’t forget to share your feedback with us. Happy cooking!