The Pot of Spanish Potato Soup I Always Come Back To
Honestly, I found myself thinking about this Spanish Potato Soup with Chorizo on a random Tuesday in February (cold, wet, not good for anything but comfort food). I’d first cobbled it together one winter when I was hungry, cold, and rummaging for anything with a bit of soul and spice. Chorizo and potatoes? Turns out, they get along like old friends. My little brother still claims it was his culinary awakening (he mostly remembers burning his tongue from eating too soon, but hey).
Just between us, the first time I made it, I overcooked the potatoes until they basically melted. At the time I thought I’d ruined it, but actually, it made the broth extra thick and tasty, so now I sort of aim for that vibe. If you’re expecting soup that behaves… well, prepare for a little more flavor than you bargained for!
Why You’ll Love This Soup (According to My Family… and Me)
I make this when people are coming over and I want the house to smell edible in that ‘come on in’ way. There’s something about smoky chorizo and those soft potatoes that makes people park themselves at the table without asking. My family goes a little wild for this (my cousin once called dibs on leftovers–he didn’t get them). Plus, it’s a pretty forgiving recipe. Once I swapped in kielbasa because the store was out of chorizo–nobody even noticed (except me, and maybe my sniffer dog of a father-in-law, but he ate two bowls anyway).
And you know what? This is the one recipe where my usually picky partner will reliably eat onions. Like, without complaint, which is saying something around here!
What You’ll Need (and My Swaps)
- 2 tablespoons olive oil (any decent glug works; I’ve used sunflower oil in a pinch, it’s fine)
- 1 medium onion, diced (I sometimes use leeks if they’re about to go off – sweeter, actually)
- 2–3 garlic cloves, chopped (my bestie swears by adding 4, but I only do this when I’m not going out after)
- 1 teaspoon smoked paprika (try hot paprika if you crave heat; my grandma loved the sweet kind though!)
- 200g (about 7oz) Spanish chorizo, sliced or diced (truth be told, supermarket chorizo always works, though homemade gets you extra points)
- 700g (about 1.5 lbs) potatoes, peeled and chunked (I go for Yukon Golds, but russets or whatever’s lurking in the back of the pantry is fine–waxy kinds hold their shape better though)
- 4 cups chicken stock (I use boxed stock most days; whenever I make my own, I act like it’s a holiday… but it’s not required)
- 1–2 bay leaves (optional, but the smell is something else)
- Salt and pepper (to what feels right; I always add less at first)
- Fresh parsley for serving (some days, it’s just a scattering of spring onions instead)
How I Make My Spanish Potato Soup with Chorizo
- Heat the olive oil in a biggish saucepan–medium heat, nothing fancy. Toss in your onion (or leek!) and let it go soft and a tiny bit golden. Usually 6 minutes; sometimes I get distracted and it’s more like 10. No harm done.
- Add the garlic and cook for another minute. It’ll smell amazing right about now, so don’t wander off.
- Now, drop in your chorizo. Let it sizzle until it gets all lovely and the oil turns that sunset red. About 5 minutes. I sometimes sneak a chunk here, just to check it’s not… um, poisonous.
- Stir in your paprika and potatoes. Give everything a friendly toss for a minute. Don’t worry if the potatoes look a bit stained orange–that’s normal. If it looks weird, you’re basically doing it right.
- Add the chicken stock (and bay leaves, if you remember), crank up the heat, and get it bubbling. Then drop it down to a simmer. Cover, but not all the way–I leave the lid askew like an absent-minded professor.
- Leave it to simmer for 20–30 minutes. Sometimes the potatoes break down into smaller bits, sometimes they stay chunky. Honestly, I like it different each time.
- Taste for salt and pepper. Sometimes I forget until I’ve already served a bowl, and it’s fine, just toss some on top.
- Ladle into bowls and chuck on some parsley if you fancy. If you know, you know.
Notes (aka What I’ve Messed Up So You Don’t Have To)
- If you let the chorizo cook too long, it can get a bit tough. I learned that the hard way, but honestly, it’s still edible and nobody’s sent any complaints.
- Sometimes the soup thickens the next day. I think it tastes even better this way (cold-weather hangover cure, not even joking).
- Oh! If you run out of fresh parsley, a pinch of dried oregano works too, but don’t overdo it. Oregano is not bashful.
Versions I’ve Tried (and One Big Miss)
- Sweet potato instead of regular potato? Surprisingly good, a touch sweeter, obviously. My partner wasn’t a fan, but my niece gobbled it up.
- Kale or spinach chucked in at the end– nutritious, a nice color. Only do a handful, or it’ll swamp everything.
- Once I tried adding a splash of cream. Don’t do that. Tastes odd, not worth the calories.
On The Tools (Or Not…)
All you really need is a saucepan big enough and a single sharp knife. Don’t own a ladle? I’ve absolutely used a mug (the one with Santa on it, after Christmas, don’t judge). If your saucepan’s a bit small, just halve everything. No need to buy fancy gear unless you really want to look the part.
Keeping Leftovers
It’ll happily sit in the fridge (covered, please) for up to 3 days, but honestly, in my house, it never makes it to day 2. Reheat gently–or, cold, with a bit of bread, sort of like a thick salad (try it, I dare you).
How We Eat It
Bread is mandatory. Crusty, day-old stuff is perfect. Sometimes we go rogue and dunk plain tortilla chips–might be sacrilegious, but it’s delicious. Occasionally I’ve served it with a fried egg on top when I’m really feeling extra.
Pro Tips I Only Learned After Messing Up
- Once, I rushed the chorizo step–the flavor never really developed and the soup was bland. So, seriously, take a breath, stir, and let it sizzle.
- If your potatoes are cut too small, they’ll vanish entirely. It’s still tasty, but kinda soup-mash. Actually, now that I think about it, that’d make a weirdly good dip, too.
FAQs (Or: Questions I’ve Actually Heard)
- Q: Can I use veggie chorizo? Sure, why not? I tried it once for a friend and used veggie stock too. It was a bit different, but still tasty. Maybe overhaul the seasoning a little more–add some smoked paprika.
- Q: What if I don’t have smoked paprika? Hmm, regular paprika with a little cayenne or chipotle powder kinda nails it for me, though it’s not quite the same.
- Q: Is this actually Spanish? Not like a strict, only-your-grandma-makes-it-this-way Spanish. But it gets the job done, flavor-wise, and, you know, it’s got chorizo–so it’s Spanish in spirit!
- Q: Freezer friendly? Yep, but the potatoes might get a bit grainy after thawing. Still perfectly edible. Just wrap it well.
- Q: Can I make it in a slow cooker? Actually, yes! Brown everything & chuck it in the slow cooker for 4–5 hours on low. Tastes even deeper somehow, though don’t ask me why.
P.S. If you make this and your kitchen doesn’t smell like you want to live in it, call me, something’s gone wrong. Or maybe send me your address and I’ll show up, spoon in hand, ready for round two.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 225g (8 oz) Spanish chorizo sausage, sliced
- 800g (1.75 lb) potatoes, peeled and diced
- 1 red bell pepper, chopped
- 1 teaspoon smoked paprika
- 1.2 liters (5 cups) chicken broth
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
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1Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
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2Stir in the minced garlic and sliced chorizo. Cook for another 4-5 minutes until the chorizo starts to release its oils.
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3Add the diced potatoes, chopped red bell pepper, and smoked paprika. Stir to combine and cook for 2 minutes.
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4Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for 25-30 minutes or until the potatoes are tender.
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5Season with salt and black pepper to taste. Serve hot, garnished with chopped fresh parsley.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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