Easy Spanish Potato Soup with Chorizo — Cozy Comfort in a Bowl
Easy Spanish Potato Soup with Chorizo is the ultimate comfort food, ready in just 30 minutes. After making this countless times, I’ve found that the secret to a creamy, flavorful soup is to cook the potatoes separately until tender. This ensures they retain their shape and add texture to the soup. The smoky chorizo and fragrant garlic create a rich, savory base that’s perfect for chilly evenings. Keep reading for my best tips on how to make this cozy, hearty soup at home. If you love recipes like this, you’ll also enjoy Creamy Pancetta and Porcini Potato Gratin Recipe and Easy Chicken Avocado Wrap Recipe for Quick Dinner.
Why This Easy Spanish Potato Soup with Chorizo — Cozy Comfort in a Bowl Is Pure Comfort
- A comforting, hearty soup that's perfect for chilly nights
- Packed with smoky chorizo and creamy potatoes for a satisfying meal
- Easy to make with simple ingredients and ready in just 30 minutes
- A great way to use up leftover potatoes and a hit with the whole family
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.
- Potatoes
- Chorizo
- Onion
- Garlic
- Chicken Broth
- Smoked Paprika
- Salt
- Pepper
- Olive Oil
- Optional: Chopped Green Onions
- Optional: Crusty Bread
- Optional: Shredded Cheese
📝 Ingredient Notes
- Potatoes: Yukon Gold or Russet potatoes work best for this recipe.
- Chorizo: Use Spanish chorizo for a smoky flavor. Mexican chorizo can also be used, but it may add more heat.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Ensures a smooth, creamy soup without transferring it to a blender → See on Amazon
- Heavy-Bottomed Pot — Distributes heat evenly for even cooking and prevents hot spots → See on Amazon
How to Make Easy Spanish Potato Soup with Chorizo — Cozy Comfort in a Bowl
- Step 1: Peel and dice the potatoes. In a large pot, combine potatoes, salt, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Step 2: In a separate pan, cook chorizo until browned. Remove chorizo and set aside, leaving the oil in the pan.
- Step 3: Add onion and garlic to the pan with chorizo oil. Cook until softened, then add chicken broth, smoked paprika, and cooked potatoes. Stir well to combine.
- Step 4: Using an immersion blender, blend the soup until it reaches your desired consistency. Stir in the cooked chorizo.
- Step 5: Serve hot, garnished with chopped green onions and a drizzle of olive oil. Enjoy with crusty bread on the side.
Cook's Tips for Perfect Easy Spanish Potato Soup with Chorizo — Cozy Comfort in a Bowl
- : For a smoother soup, blend it longer or add a bit of cream or milk.
- Common mistake and fix: Don't overcook the potatoes. They should be tender but still hold their shape. If they're too soft, the soup may become too thick.
- : For a vegetarian version, omit the chorizo and add extra vegetables like bell peppers or zucchini.
- : To make this soup ahead, prepare it up to two days in advance and store it in the refrigerator. Reheat gently on the stove or in the microwave.
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 in the refrigerator for up to 4 days. Make-ahead tip: The potatoes can be cooked up to a day ahead and stored in the refrigerator.
Freezing Easy Spanish Potato Soup with Chorizo — Cozy Comfort in a Bowl
Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a richer soup, add a splash of heavy cream or a pinch of saffron.
- Best substitution: Substitute the chorizo with cooked bacon or pancetta for a similar smoky flavor.
- Make-ahead: Prepare the soup up to two days ahead and reheat gently on the stove or in the microwave.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, add more chicken broth or water to reach your desired consistency.
Want to level up this recipe?
Cast Iron Dutch Oven — Ideal for cooking the potatoes separately and creating a rich, flavorful base for the soup → Check price on Amazon
Easy Spanish Potato Soup with Chorizo — Cozy Comfort in a Bowl
Ingredients
Main Ingredients
- Potatoes
- Chorizo
- Onion
- Garlic
- Chicken Broth
Seasonings
- Smoked Paprika
- Salt
- Pepper
- Olive Oil
Optional Toppings
- Chopped Green Onions
- Crusty Bread
- Shredded Cheese
Instructions
- Step 1: Peel and dice the potatoes. In a large pot, combine potatoes, salt, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Step 2: In a separate pan, cook chorizo until browned. Remove chorizo and set aside, leaving the oil in the pan.
- Step 3: Add onion and garlic to the pan with chorizo oil. Cook until softened, then add chicken broth, smoked paprika, and cooked potatoes. Stir well to combine.
- Step 4: Using an immersion blender, blend the soup until it reaches your desired consistency. Stir in the cooked chorizo.
- Step 5: Serve hot, garnished with chopped green onions and a drizzle of olive oil. Enjoy with crusty bread on the side.
Notes
- Chef tip: For a richer soup, add a splash of heavy cream or a pinch of saffron.
- Best substitution: Substitute the chorizo with cooked bacon or pancetta for a similar smoky flavor.
- Make-ahead: Prepare the soup up to two days ahead and reheat gently on the stove or in the microwave.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, add more chicken broth or water to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
- Make ahead: The potatoes can be cooked up to a day ahead and stored in the refrigerator.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 16g
- Carbs: 38g
- Fiber: 5g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 35mg
- Sat. Fat: 6g
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, you can prepare the soup up to two days ahead and reheat gently on the stove or in the microwave.
If the soup is too thick, add more chicken broth or water to reach your desired consistency.
Yes, you can freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Yes, combine all ingredients except for the chorizo in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cooked chorizo before serving.
Serve this soup with crusty bread, a side salad, or a hearty loaf of garlic bread.
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!
