Easy Spanish Potato Soup with Chorizo — Cozy Comfort in a Bowl
Easy Spanish Potato Soup with Chorizo is the ultimate cozy dinner. After making this many times, I’ve discovered the trick to the creamiest soup without heavy cream. This comforting bowl of goodness is perfect for chilly nights and pairs well with my Bourbon Maple Bacon Cinnamon Rolls. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Bourbon Maple Bacon Cinnamon Rolls with Candied Bacon and Refreshing Blueberry Coconut Water Drink Recipe.
Why This Easy Spanish Potato Soup with Chorizo — Cozy Comfort in a Bowl Is Pure Comfort
- Creamy and comforting without heavy cream
- Packed with flavor from smoky chorizo and paprika
- Easy and quick to make for busy weeknights
- Cozy and satisfying for a chilly night dinner
What You'll Need for Easy Spanish Potato Soup with Chorizo — Cozy Comfort in a Bowl
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Russet potatoes
- Spanish chorizo
- Onion
- Garlic
- Chicken broth
- Smoked paprika
- Cumin
- Salt
- Pepper
- Bay leaf
- Optional: Chopped fresh parsley
- Optional: Crusty bread
- Optional: Drizzle of olive oil
📝 Ingredient Notes
- Spanish chorizo: You can substitute Mexican chorizo, but the flavor will be different.
🛒 Tools & Equipment I Recommend
- Immersion blender — Makes blending the soup a breeze and ensures a smooth texture. → See on Amazon
- Heavy-bottomed pot — Even heat distribution prevents hot spots and burning. → See on Amazon
How to Make Easy Spanish Potato Soup with Chorizo — Cozy Comfort in a Bowl
- Step 1: Dice the potatoes, onion, and garlic. Slice the chorizo into rounds.
- Step 2: Sauté the chorizo in a large pot until browned. Remove and set aside.
- Step 3: In the same pot, sauté the onion and garlic until softened. Add the potatoes, broth, and seasonings. Bring to a boil.
- Step 4: Reduce heat, cover, and simmer until potatoes are tender. Remove the bay leaf.
- Step 5: Blend the soup until smooth. Stir in the chorizo and serve with desired toppings.
Cook's Tips for Perfect Easy Spanish Potato Soup with Chorizo — Cozy Comfort in a Bowl
- Common mistake and fix: Don't overcook the potatoes. They can become waterlogged and make the soup too thin. If this happens, you can add a cornstarch slurry to thicken the soup.
- Tip: For a smoother soup, blend until completely smooth. For a chunkier soup, blend until mostly smooth with a few chunks of potato remaining.
- Tip: To make this soup spicy, add a pinch of cayenne pepper or use spicy chorizo.
- Tip: For a vegetarian version, substitute the chorizo with smoked paprika and a can of diced tomatoes.
Storing & Reheating Easy Spanish Potato Soup with Chorizo — Cozy Comfort in a Bowl
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated for a quick dinner.
Freezing Easy Spanish Potato Soup with Chorizo — Cozy Comfort in a Bowl
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat on the stovetop over medium heat until warmed through. Microwave: Reheat in the microwave in 30-second intervals until warmed through.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the chorizo with smoked paprika and a can of diced tomatoes.
- Best substitution: You can substitute Mexican chorizo, but the flavor will be different.
- Make-ahead: This soup can be made ahead and reheated for a quick dinner.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thin, you can add a cornstarch slurry to thicken it. If it's too thick, add more broth or water to reach your desired consistency.
Want to level up this recipe?
High-quality chicken broth — Using good-quality broth is key to a flavorful soup. It pays for itself vs takeout. → Check price on Amazon
Easy Spanish Potato Soup with Chorizo — Cozy Comfort in a Bowl
Ingredients
Main Ingredients
- Russet potatoes
- Spanish chorizo
- Onion
- Garlic
- Chicken broth
Seasonings
- Smoked paprika
- Cumin
- Salt
- Pepper
- Bay leaf
Optional Toppings
- Chopped fresh parsley
- Crusty bread
- Drizzle of olive oil
Instructions
- Step 1: Dice the potatoes, onion, and garlic. Slice the chorizo into rounds.
- Step 2: Sauté the chorizo in a large pot until browned. Remove and set aside.
- Step 3: In the same pot, sauté the onion and garlic until softened. Add the potatoes, broth, and seasonings. Bring to a boil.
- Step 4: Reduce heat, cover, and simmer until potatoes are tender. Remove the bay leaf.
- Step 5: Blend the soup until smooth. Stir in the chorizo and serve with desired toppings.
Notes
- Chef tip: For a vegetarian version, substitute the chorizo with smoked paprika and a can of diced tomatoes.
- Best substitution: You can substitute Mexican chorizo, but the flavor will be different.
- Make-ahead: This soup can be made ahead and reheated for a quick dinner.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thin, you can add a cornstarch slurry to thicken it. If it's too thick, add more broth or water to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat on the stovetop over medium heat until warmed through.
- Microwave reheat: Reheat in the microwave in 30-second intervals until warmed through.
- Make ahead: This soup can be made ahead and reheated for a quick dinner.
Nutrition Per Serving
- Calories: 350
- Protein: 14g
- Fat: 12g
- Carbs: 45g
- Fiber: 4g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 30mg
- Sat. Fat: 4.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spanish Potato Soup with Chorizo — Cozy Comfort in a Bowl FAQs
Yes, this soup can be made ahead and reheated for a quick dinner. It will keep in the fridge for up to 5 days or in the freezer for up to 3 months.
If your soup is watery, you can add a cornstarch slurry to thicken it. To make the slurry, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the soup and bring to a boil. The soup should thicken within a few minutes.
No, this recipe is not spicy. However, you can add a pinch of cayenne pepper or use spicy chorizo to make it spicy.
Yes, you can make this soup in the slow cooker. Sauté the chorizo and vegetables as directed, then transfer to the slow cooker. Add the potatoes, broth, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours.
The best way to reheat this soup is on the stovetop over medium heat until warmed through. You can also reheat it in the microwave in 30-second intervals until warmed through.
A Warm Final Note
I can’t wait for you to try Easy Spanish Potato Soup with Chorizo — Cozy Comfort in a Bowl and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
