Rustic Spanish Potato Soup with Chorizo

Finding a soup that’s both hearty enough to satisfy your family and simple enough for busy weeknights can feel impossible. You want something warm and comforting that doesn’t require a trip to specialty stores or hours of prep time, and it gets even trickier when you’re trying to please picky eaters who turn their noses up at anything too fancy.

Fortunately, this Spanish potato soup with chorizo hits all the right notes: it’s filling and flavorful, uses ingredients you can find at any grocery store, and comes together in one pot with minimal cleanup required.

What Kind of Chorizo Should I Use?

For this Spanish potato soup, you’ll want to use Spanish chorizo, which is a dry-cured sausage that’s already cooked and ready to eat. This is different from Mexican chorizo, which is fresh and needs to be cooked through completely. Spanish chorizo has a firm texture and smoky flavor that holds up beautifully in soups without falling apart. You can choose between spicy (picante) or mild (dulce) varieties depending on your heat preference, and both will give you that authentic Spanish flavor. Look for it in the deli section or with the specialty meats at your grocery store – it’s usually sold in links that you’ll slice yourself.

Options for Substitutions

This Spanish soup is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Spanish chorizo: If you can’t find Spanish chorizo, Mexican chorizo works but remove it from the casing and cook it first. You could also use andouille sausage or even bacon for a different but tasty twist.
• Waxy potatoes: Yukon Gold or red potatoes are perfect here since they hold their shape. Avoid russets as they’ll get too mushy and turn your soup into mashed potato soup.
• Heavy cream: You can use half-and-half for a lighter version, or even whole milk if that’s what you have. For dairy-free, try coconut cream or cashew cream.
• Sweet paprika: This is key for that Spanish flavor, but if you only have regular paprika, that works too. Smoked paprika would be even better if you have it.
• Bell pepper: Any color bell pepper works fine, or you could use poblano peppers for a bit more heat and flavor.
• Chicken broth: Vegetable broth works great for a lighter version, or beef broth if you want something richer.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Spanish potato soup is rushing the chorizo browning step – you want to cook it slowly until it releases its flavorful oils, which will become the base for your entire soup.

Another common error is using the wrong type of potatoes; waxy varieties like Yukon Gold or red potatoes hold their shape better than russets, which can turn mushy and break apart during cooking.

Don’t add the heavy cream too early or over high heat, as it can curdle – stir it in during the last few minutes of cooking over low heat for a smooth, creamy finish.

Finally, make sure to cook your flour mixture for at least a minute after adding it to avoid any raw flour taste, and always add the broth gradually while stirring to prevent lumps from forming.

What to Serve With Spanish Potato Soup with Chorizo?

This hearty soup is practically a meal on its own, but I love serving it with some crusty bread or warm dinner rolls to soak up all that smoky, creamy goodness. A simple mixed greens salad with a light vinaigrette helps balance out the richness of the chorizo and cream, plus it adds a nice fresh contrast to all those warm spices. If you want to keep the Spanish theme going, try pairing it with some manchego cheese and crackers on the side, or even a slice of good sourdough toast rubbed with garlic. For something a bit more filling, this soup goes great alongside a basic Spanish tortilla or some roasted vegetables like zucchini or bell peppers.

Storage Instructions

Refrigerate: This hearty Spanish soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep. Just give it a good stir before serving since the cream might separate a little.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend leaving out the heavy cream if you plan to freeze it. Add the cream when you reheat instead – this prevents it from getting grainy. Store it in freezer-safe containers or bags, leaving some room for expansion.

Warm Up: Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick, just add a splash of chicken broth or water. You can also use the microwave on medium power, but stir every minute or so to heat it evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 65-75 g
• Fat: 130-145 g
• Carbohydrates: 180-195 g

Ingredients

For the soup base:

• 1 tbsp olive oil
• 9 oz spanish chorizo sausage, sliced
• 1 green bell pepper, seeded and diced
• 1 yellow onion, minced
• 4 garlic cloves, finely minced
• 1 carrot, chopped
• 1 tsp dried oregano
• 1 tsp cumin powder
• 1 tsp smoked sweet paprika
• 1 tsp salt
• 1 tsp ground black pepper
• 1/4 tsp ground cayenne pepper
• 2 tbsp tomato paste (double concentrate)
• 2 tbsp all-purpose flour
• 1.7 lb waxy potatoes, peeled and cut small
• 6 cups chicken stock

To finish:

• 3/4 cup heavy cream
• 2 tbsp fresh chopped parsley

Step 1: Prepare the Ingredients

• 1.7 lb waxy potatoes, peeled and cut small
• 1 green bell pepper, seeded and diced
• 1 carrot, chopped
• 1 yellow onion, minced
• 4 garlic cloves, finely minced
• 2 tbsp fresh chopped parsley
• 9 oz Spanish chorizo sausage, sliced

Start by preparing all your ingredients.

Peel and cut the potatoes into small, bite-sized pieces.

Deseed the green bell pepper, cut it into strips, and dice it.

Peel and chop the carrot.

Finely mince the yellow onion and garlic cloves.

Chop the parsley.

If the chorizo sausage has a casing, remove it, then cut the sausage lengthwise in half and slice it.

This thorough preparation will make the cooking process smooth and efficient.

Step 2: Cook the Chorizo and Vegetables

• 1 tbsp olive oil
• 9 oz Spanish chorizo sausage, sliced (from Step 1)
• 1 green bell pepper, seeded and diced (from Step 1)
• 1 yellow onion, minced (from Step 1)
• 4 garlic cloves, finely minced (from Step 1)
• 1 carrot, chopped (from Step 1)
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp cumin powder
• 1 tsp dried oregano
• 1 tsp smoked sweet paprika
• 1/4 tsp ground cayenne pepper

Heat the olive oil over medium-high heat in a large pot.

Add the sliced chorizo and cook for about 3 minutes, allowing it to start browning and releasing its flavorful oils.

Next, add the diced bell pepper and cook for 2 minutes.

Stir in the minced onion and garlic, and cook for another 2 minutes, stirring frequently so nothing burns.

Then add the chopped carrot, along with salt, ground black pepper, cumin powder, dried oregano, smoked sweet paprika, and ground cayenne pepper.

Cook everything together for an additional 2 minutes, letting the spices bloom and the vegetables begin to soften.

I find this gradual layering of flavors really brings out the best in the chorizo and veggies.

Step 3: Build the Soup Base

• 2 tbsp tomato paste (double concentrate)
• 2 tbsp all-purpose flour
• 1.7 lb waxy potatoes, peeled and cut small (from Step 1)
• 6 cups chicken stock

Add the tomato paste to the pot, stirring it in to combine thoroughly with the vegetables and sausage.

Sprinkle in the all-purpose flour and stir, making sure it is fully incorporated—this will help slightly thicken the soup base.

Next, add the peeled and chopped potatoes, and pour the chicken stock over everything.

Give the soup a good mix, then bring it to a gentle boil.

Once boiling, cover the pot, reduce the heat to medium-low, and let it simmer for about 15 minutes, or until the potatoes are fork-tender.

Step 4: Finish with Cream and Parsley

• 3/4 cup heavy cream
• 2 tbsp fresh chopped parsley (from Step 1)

Once the potatoes are tender, add the heavy cream and chopped parsley to the pot.

Stir gently and let the soup cook for another 3 minutes to heat through.

Taste and adjust the salt if necessary.

For a richer flavor, I like to use the full amount of cream and fresh parsley—it adds wonderful color and richness.

Serve the soup hot, ideally with some crusty bread on the side.

Enjoy!

Rustic Spanish Potato Soup with Chorizo

Delicious Rustic Spanish Potato Soup with Chorizo recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 2300 kcal

Ingredients

  

For the soup base:

• 1 tbsp olive oil
• 9 oz Spanish chorizo sausage, sliced
• 1 green bell pepper, seeded and diced
• 1 yellow onion, minced
• 4 garlic cloves, finely minced
• 1 carrot, chopped
• 1 tsp dried oregano
• 1 tsp cumin powder
• 1 tsp smoked sweet paprika
• 1 tsp salt
• 1 tsp ground black pepper
• 1/4 tsp ground cayenne pepper
• 2 tbsp tomato paste (double concentrate)
• 2 tbsp all-purpose flour
• 1.7 lb waxy potatoes, peeled and cut small
• 6 cups chicken stock

To finish:

• 3/4 cup heavy cream
• 2 tbsp fresh chopped parsley

Instructions

 

• Start by preparing all your ingredients. Peel and cut the potatoes into small, bite-sized pieces. Deseed the green bell pepper, cut it into strips, and dice it. Peel and chop the carrot. Finely mince the yellow onion and garlic cloves. Chop the parsley. If the chorizo sausage has a casing, remove it, then cut the sausage lengthwise in half and slice it. This thorough preparation will make the cooking process smooth and efficient.
• Heat the olive oil over medium-high heat in a large pot. Add the sliced chorizo and cook for about 3 minutes, allowing it to start browning and releasing its flavorful oils. Next, add the diced bell pepper and cook for 2 minutes. Stir in the minced onion and garlic, and cook for another 2 minutes, stirring frequently so nothing burns. Then add the chopped carrot, along with salt, ground black pepper, cumin powder, dried oregano, smoked sweet paprika, and ground cayenne pepper. Cook everything together for an additional 2 minutes, letting the spices bloom and the vegetables begin to soften. I find this gradual layering of flavors really brings out the best in the chorizo and veggies.
• Add the tomato paste to the pot, stirring it in to combine thoroughly with the vegetables and sausage. Sprinkle in the all-purpose flour and stir, making sure it is fully incorporated—this will help slightly thicken the soup base. Next, add the peeled and chopped potatoes, and pour the chicken stock over everything. Give the soup a good mix, then bring it to a gentle boil. Once boiling, cover the pot, reduce the heat to medium-low, and let it simmer for about 15 minutes, or until the potatoes are fork-tender.
• Once the potatoes are tender, add the heavy cream and chopped parsley to the pot. Stir gently and let the soup cook for another 3 minutes to heat through. Taste and adjust the salt if necessary. For a richer flavor, I like to use the full amount of cream and fresh parsley—it adds wonderful color and richness. Serve the soup hot, ideally with some crusty bread on the side. Enjoy!