Easy Spanish Potato Soup with Chorizo
Easy Spanish Potato Soup with Chorizo is the ultimate comfort food, ready in just 30 minutes. After making this many times, I’ve discovered the trick to the creamiest texture without heavy cream. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Mediterranean Baked Eggs with Spiced Tomato Sauce and Creamy Ají Amarillo Chicken with Easy Pan Sauce.
Why This Easy Spanish Potato Soup with Chorizo Is Pure Comfort
- Creamy texture without heavy cream
- Packed with smoky chorizo flavor
- Perfect for cozy nights in or meal prepping
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
- Chicken Broth
- Smoked Paprika
- Cumin
- Bay Leaf
- Salt
- Black Pepper
- Optional: Chopped Parsley
- Optional: Crumbled Bacon
- Optional: Sour Cream
📝 Ingredient Notes
- Potatoes: Yukon Gold or Russet work best.
- Chorizo: Spicy or sweet, your choice.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Makes creamy soup in seconds → See on Amazon
- Heavy-Duty Pot — Even heat distribution for perfect soup → See on Amazon
How to Make Easy Spanish Potato Soup with Chorizo
- Sauté Chorizo: Cook chorizo in a large pot until browned. Remove and set aside.
- Sauté Onion and Garlic: In the same pot, sauté onion and garlic until softened.
- Add Potatoes and Seasonings: Add potatoes, chicken broth, smoked paprika, cumin, bay leaf, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat and simmer until potatoes are tender.
- Blend and Serve: Use an immersion blender to partially blend the soup. Return chorizo to the pot. Serve with desired toppings.
Cook's Tips for Perfect Easy Spanish Potato Soup with Chorizo
- : For a smoother soup, blend it longer.
- Common mistake and fix: Don't overcook the potatoes or they'll become too soft and break apart.
- : For a spicier soup, add more chorizo or use spicy chorizo.
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 up to 2 days ahead. Store in the fridge until ready to serve.
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 in a pot over medium heat or in the microwave. Microwave: Stir occasionally until heated through.
Recipe Notes
- Chef tip: For a vegetarian version, omit the chorizo and use vegetable broth.
- Best substitution: You can substitute the chorizo with smoked sausage.
- Make-ahead: Soup can be made up to 2 days ahead.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a little water or more broth.
Want to level up this recipe?
Chorizo Slicer — Makes slicing chorizo quick and easy → Check price on Amazon
Easy Spanish Potato Soup with Chorizo
Ingredients
Main Ingredients
- Potatoes
- Chorizo
- Onion
- Garlic
- Chicken Broth
Seasonings
- Smoked Paprika
- Cumin
- Bay Leaf
- Salt
- Black Pepper
Optional Toppings
- Chopped Parsley
- Crumbled Bacon
- Sour Cream
Instructions
- Sauté Chorizo: Cook chorizo in a large pot until browned. Remove and set aside.
- Sauté Onion and Garlic: In the same pot, sauté onion and garlic until softened.
- Add Potatoes and Seasonings: Add potatoes, chicken broth, smoked paprika, cumin, bay leaf, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat and simmer until potatoes are tender.
- Blend and Serve: Use an immersion blender to partially blend the soup. Return chorizo to the pot. Serve with desired toppings.
Notes
- Chef tip: For a vegetarian version, omit the chorizo and use vegetable broth.
- Best substitution: You can substitute the chorizo with smoked sausage.
- Make-ahead: Soup can be made up to 2 days ahead.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a little water or more 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 in a pot over medium heat or in the microwave.
- Microwave reheat: Stir occasionally until heated through.
- Make ahead: Soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 15g
- Carbs: 35g
- Fiber: 4g
- Sugar: 4g
- 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 up to 2 days ahead. Store in the fridge until ready to serve.
You may have added too much liquid or not cooked the potatoes long enough. Try reducing the liquid or cooking the potatoes longer.
Yes, the soup can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook the chorizo and sauté the onion and garlic on the stove. Then, transfer to the slow cooker with the rest of the ingredients. Cook on low for 6-8 hours.
You can substitute the chorizo with smoked sausage.
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!
