Easy Spanish Potato Soup with Chorizo
Easy Spanish Potato Soup with Chorizo is a comforting, creamy, and flavorful soup that’s ready in just 30 minutes. After making this many times, I’ve discovered the trick to the perfect texture is to blend half the soup for a creamier base. The smoky chorizo adds a depth of flavor that’s irresistible. Try it with my Easy Salsa Verde Chicken for a complete meal. If you love recipes like this, you’ll also enjoy Easy Salsa Verde Chicken and Creamy Mushroom Risotto.
Why This Easy Spanish Potato Soup with Chorizo Is Pure Comfort
- Creamy and comforting
- Ready in 30 minutes
- Better than takeout
- Packed with flavor
What You'll Need for Easy Spanish Potato Soup with Chorizo
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Potatoes
- Chorizo
- Onion
- Garlic
- Canned tomatoes
- Chicken broth
- Smoked paprika
- Cumin
- Salt
- Pepper
- Bay leaves
- Parsley
- Optional: Sour cream
- Optional: Chopped parsley
- Optional: Crumbled bacon
đź“ť Ingredient Notes
- Potatoes: Russet or Yukon Gold work best.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup easy and safe. → See on Amazon
- Heavy-bottomed pot — Ensures even heat distribution for perfect soup. → See on Amazon
How to Make Easy Spanish Potato Soup with Chorizo
- Step 1: Sauté chorizo, onion, and garlic until fragrant.
- Step 2: Add potatoes, chicken broth, tomatoes, and seasonings. Simmer until potatoes are tender.
- Step 3: Blend half the soup for a creamy base. Return to pot and add remaining ingredients.
- Step 4: Serve hot, topped with sour cream, chopped parsley, and crumbled bacon.
Cook's Tips for Perfect Easy Spanish Potato Soup with Chorizo
- Common mistake and fix: Don't overcook the potatoes. They can become watery and lose their structure.
- Tip: For a smoother soup, blend all of it instead of just half.
- Tip: Add a pinch of cayenne pepper for some heat.
Storing & Reheating Easy Spanish Potato Soup with Chorizo
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: Soup can be made ahead and reheated for a quick meal.
Freezing Easy Spanish Potato Soup with Chorizo
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 for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a vegetarian version, omit the chorizo and add extra vegetables like bell peppers and zucchini.
- Best substitution: Substitute the chorizo with cooked ground beef or turkey for a different flavor profile.
- Make-ahead: Soup can be made ahead and reheated for a quick meal.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the soup is too thick, thin it out with some additional chicken broth.
Want to level up this recipe?
Cast iron Dutch oven — Perfect for simmering soups and stews, pays for itself vs takeout. → Check price on Amazon
Easy Spanish Potato Soup with Chorizo
Ingredients
Main Ingredients
- Potatoes
- Chorizo
- Onion
- Garlic
- Canned tomatoes
- Chicken broth
Seasonings
- Smoked paprika
- Cumin
- Salt
- Pepper
- Bay leaves
- Parsley
Optional Toppings
- Sour cream
- Chopped parsley
- Crumbled bacon
Instructions
- Step 1: Sauté chorizo, onion, and garlic until fragrant.
- Step 2: Add potatoes, chicken broth, tomatoes, and seasonings. Simmer until potatoes are tender.
- Step 3: Blend half the soup for a creamy base. Return to pot and add remaining ingredients.
- Step 4: Serve hot, topped with sour cream, chopped parsley, and crumbled bacon.
Notes
- Chef tip: For a vegetarian version, omit the chorizo and add extra vegetables like bell peppers and zucchini.
- Best substitution: Substitute the chorizo with cooked ground beef or turkey for a different flavor profile.
- Make-ahead: Soup can be made ahead and reheated for a quick meal.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the soup is too thick, thin it out with some additional chicken broth.
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 for 2-3 minutes, stirring halfway through.
- Make ahead: Soup can be made ahead and reheated for a quick meal.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 15g
- Carbs: 38g
- Fiber: 4g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 40mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spanish Potato Soup with Chorizo FAQs
Yes, the soup can be made ahead and reheated for a quick meal.
Overcooking the potatoes can cause them to release too much starch, making the soup watery. Try reducing the cooking time.
Yes, the soup can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Try serving this soup with my Easy Salsa Verde Chicken or Creamy Mushroom Risotto for a complete meal.
A Warm Final Note
I can’t wait for you to try Easy Spanish Potato Soup with Chorizo 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!
