Experience the warm zest of Spanish Potato Soup with Chorizo as it takes your taste buds on a heartwarming journey. Each spoonful bursts with the savory goodness of smoky chorizo, tender potatoes, and a richly seasoned broth that promises to become a cozy favorite in your kitchen.
Spanish Potato Soup With Chorizo
Ingredients:
- Olive Oil: Used to cook the chorizo.
- Chorizo: The Spanish sausage is the flavor base of this soup. Mild version recommended, but spicy can be used for more heat.
- Onion: Yellow onion preferred for its sweet taste when cooked.
- Garlic: Fresh garlic recommended. Use about 6 cloves or to taste.
- Vegetables: Carrot and bell pepper. Feel free to use more carrots or swap green bell pepper for red.
- Potatoes: Waxy varieties recommended as they hold their shape better.
- Seasoning: Ground cumin, dried oregano, sweet paprika, black pepper, salt, and cayenne pepper. Smoked paprika is also an option.
- Flour: For thickening the soup.
- Chicken Broth: Adds depth, homemade preferred if available.
- Tomato Paste: Adds umami flavor.
- Cream: Heavy cream for a rich, velvety texture.
- Parsley: Fresh herbs are key for finishing.
Instructions:
- Start with the Chorizo: In olive oil, cook the chorizo to release its smoky paprika flavor.
- Add Aromatics and Veggies: Follow with the bell pepper, then add the garlic, onion, and carrot to the pot.
- Season: Incorporate cumin, oregano, cayenne pepper, and paprika.
- Potatoes and Broth: Add the diced potatoes and pour in the chicken broth. Let everything simmer for 15 minutes to blend the flavors and cook the potatoes.
- Final Touches: Stir in some cream and fresh parsley for richness and freshness. Serve with warm bread for a complete, comforting meal.
Helpful Tips:
- Chorizo Substitute: If Spanish chorizo is unavailable, try smoked bacon with additional paprika and cayenne pepper.
- More Veggies: Feel free to add more carrots, zucchini, red bell pepper, white beans, green peas, or spinach.
- Vegetarian Version: Omit chorizo and add a teaspoon of smoked paprika for flavor.
- Lighter Soup: For a lighter version, you can skip the cream.
Serving and Storage:
- This soup is perfect for making ahead and stores well in the refrigerator for up to 3 days, or it can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding a splash of water if needed.
Enjoy the rich and comforting flavors of this Spanish Potato Soup with Chorizo!
