Description
A hearty Spanish potato soup with smoky chorizo, tender potatoes, and a rich, savory broth infused with garlic and paprika.
Ingredients
- 8 oz Spanish chorizo (sliced)
- 2 tablespoons olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 4 cups potatoes (peeled and diced)
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup heavy cream (optional)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced chorizo and cook until browned and fragrant. Remove and set aside.
- In the same pot, sauté onion until softened, about 3–4 minutes.
- Add garlic and cook for 30 seconds.
- Stir in potatoes, smoked paprika, and oregano.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Return chorizo to the pot and stir.
- Use a spoon to lightly mash some potatoes for a thicker texture.
- Stir in heavy cream if using and season with salt and pepper.
- Garnish with fresh parsley and serve warm.
Notes
- Use authentic Spanish chorizo for best flavor.
- Adjust thickness by mashing more or fewer potatoes.
- Omit cream for a lighter version.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish