Spanish Potato Soup with Chorizo: Creamy Potatoes and Smoky Paprika
By Ava Mitchell
Prep
10 min
Cook
30 min
Total
40 min
Servings
4
Level
Easy
Browning chorizo with oil infuses the oil with a smoky paprika flavor from the chorizo‚ which can enhance the flavors of other ingredients in the soup․ One Spanish potato soup recipe uses waxy potatoes‚ bell pepper‚ and cream with a smoky flavor․
Spanish chorizo and finely chopped yellow onion‚ garlic‚ carrot‚ and green pepper are cooked in stages and mixed with spices and other ingredients‚ including cumin‚ oregano‚ sweet paprika‚ cayenne pepper‚ tomato paste‚ and flour․ Waxy potatoes are used in this recipe because they hold their shape when sliced․ Chicken broth is used as the soup base‚ and heavy cream is added for flavor and richness․
After boiling the broth‚ loosely cover the pot and simmer over medium-low heat until the potatoes are cooked․ Potatoes should be soft enough to easily pierce with a fork but not fall apart in the pot․ The final soup will not have any whole potato chunks if the potatoes cook too quickly or are particularly easy to cook․
Add chopped parsley to the cream at the end of preparation․ Serve with crusty bread․ The soup can be made ahead and refrigerated‚ covered tightly‚ for up to 3 days or frozen for up to 3 months․
Why you'll love this recipe
- Browning the chorizo when cooking other ingredients allows the chorizo's smoke and paprika flavors to infuse the cooking oil․ This imparts additional flavor to other ingredients and broth․
- Cooking bell peppers‚ onions‚ garlic‚ and carrots in sequence will help these ingredients cook without broth and enhance the flavor of the soup․
- Waxy potatoes cooked covered hold their shape and don't become part of the dish; instead‚ you get pieces of potato in the broth‚ not mashed potatoes․
- Tomato paste and flour are stirred in before the broth to help these ingredients combine with other ingredients and thicken the soup․
- Adding cream and parsley to the dish at the end reduces the risk of prolonged cooking of the dairy ingredients and ensures more parsley flavor per serving․
- The recipe says to use one large pot throughout the process‚ so the oil flavored by cooking chorizo and the browned chorizo are part of the soup․
Ingredients
- •1 tbsp olive oil
- •9 oz Spanish chorizo (spicy or mild, sliced)
- •1 green bell pepper (deseeded and chopped)
- •1 yellow onion (finely chopped)
- •4 cloves garlic (minced)
- •1 carrot (peeled and chopped)
- •1 tsp dried oregano
- •1 tsp ground cumin
- •1 tsp sweet paprika
- •1 tsp salt
- •1 tsp black pepper
- •¼ tsp cayenne pepper
- •2 tbsp double concentrated tomato paste
- •2 tbsp flour
- •1.7 lb waxy potatoes (peeled and cut into bite-sized pieces)
- •6 cups chicken broth
- •¾ cup heavy cream
- •2 tbsp parsley (chopped)
Instructions
- 1
Peel and cut the potatoes into bite-sized pieces.
- 2
Deseed, cut into strips, and chop the bell pepper.
- 3
Peel and chop the carrot.
- 4
Finely chop the onion, mince the garlic cloves, and chop the parsley.
- 5
Remove the casing from the chorizo if needed, cut it lengthwise in half, and slice.
- 6
Heat the olive oil over medium-high heat in a large pot.
- 7
Add the chorizo and cook for 3 minutes, until it starts to brown.
- 8
Add the bell pepper and cook for 2 minutes.
- 9
Add the onion and garlic and cook for 2 minutes more.
- 10
Stir in the carrot, salt, black pepper, cumin, oregano, sweet paprika, and cayenne pepper. Cook for another 2 minutes.
- 11
Add the tomato paste and stir until combined.
- 12
Add the flour and stir until incorporated.
- 13
Add the potatoes and pour in the chicken broth.
- 14
Bring to a boil, cover, reduce the heat to medium-low, and simmer for 15 minutes or until the potatoes are tender.
- 15
Add the heavy cream and parsley and cook for 3 minutes.
- 16
Taste and adjust the salt. Serve with crusty bread.
FAQ
Nutrition (per serving)
Calories
567
Protein
19g
Fat
36g
Carbs
44g
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