Easy Spanish Potato Soup with Chorizo
Easy Spanish Potato Soup with Chorizo is a cozy, hearty winter meal that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly creamy soup every time. The rich, smoky flavors and comforting texture will make your kitchen feel like a cozy Spanish tapas bar. Jump to the recipe card or keep reading for my best tips, including how to prevent a common mistake. If you love recipes like this, you’ll also enjoy Easy Cheesy Asparagus Casserole Recipe for Dinner and Easy Homemade Vegan Salami Recipe for Plant-Based Dinner.
Why This Easy Spanish Potato Soup with Chorizo Is Pure Comfort
- Perfectly creamy texture without dairy
- Rich, smoky flavors from chorizo and paprika
- Comforting and hearty, perfect for chilly nights
- Easy to make and ready in under 30 minutes
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.
- Russet potatoes
- Chorizo sausage
- Onion
- Garlic
- Chicken broth
- Canned diced tomatoes
- Smoked paprika
- Salt
- Black pepper
- Bay leaves
- Oregano
- Cumin
- Cayenne pepper (optional)
- Optional: Chopped fresh parsley
- Optional: Crumbled queso fresco
- Optional: Crispy fried onions
- Optional: Sour cream or Greek yogurt
📝 Ingredient Notes
- Chorizo: You can use spicy or mild chorizo, depending on your preference.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Ensures perfectly smooth soup without transferring to a blender. → See on Amazon
- Heavy-bottomed Pot — Even heat distribution prevents scorching and ensures even cooking. → See on Amazon
How to Make Easy Spanish Potato Soup with Chorizo
- Step 1: Dice the potatoes, onion, and garlic. Heat olive oil in a large pot over medium heat. Add the chorizo and cook until browned and crispy, about 5 minutes.
- Step 2: Add the onion and garlic to the pot and cook until softened, about 3 minutes. Stir in the diced potatoes, chicken broth, diced tomatoes, and seasonings. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, until potatoes are tender.
- Step 3: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches in a blender. Stir in salt and pepper to taste. Serve hot, topped with your choice of toppings.
Cook's Tips for Perfect Easy Spanish Potato Soup with Chorizo
- Common mistake and fix: Avoid overcooking the potatoes to prevent the soup from becoming too thick. If this happens, thin it out with a little water or additional broth.
- Time-saving tip: Prepare the ingredients while the soup simmers to save time.
- Flavor boost: Add a pinch of cayenne pepper for a little heat, if desired.
- Make-ahead tip: The soup can be made ahead and reheated on the stovetop or in the microwave.
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 in the fridge for up to 5 days. Make-ahead tip: The soup can be made up to 2 days ahead and reheated on the stovetop or in the microwave.
Freezing Easy Spanish Potato Soup with Chorizo
The soup can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a saucepan over medium heat or in the microwave. Microwave: Stir occasionally to ensure even heating.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the chorizo with smoked tempeh or mushrooms.
- Best substitution: If you don't have chicken broth, you can use vegetable broth or water in a pinch.
- Make-ahead: The soup can be made ahead and reheated on the stovetop or in the microwave.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little water or additional broth. If it's too thin, simmer it on the stovetop until it reaches your desired consistency.
Want to level up this recipe?
Cast Iron Skillet — Perfect for browning the chorizo and adding a rich, smoky flavor to the soup. → Check price on Amazon
Easy Spanish Potato Soup with Chorizo
Ingredients
Main Ingredients
- Russet potatoes
- Chorizo sausage
- Onion
- Garlic
- Chicken broth
- Canned diced tomatoes
- Smoked paprika
Seasonings
- Salt
- Black pepper
- Bay leaves
- Oregano
- Cumin
- Cayenne pepper (optional)
Optional Toppings
- Chopped fresh parsley
- Crumbled queso fresco
- Crispy fried onions
- Sour cream or Greek yogurt
Instructions
- Step 1: Dice the potatoes, onion, and garlic. Heat olive oil in a large pot over medium heat. Add the chorizo and cook until browned and crispy, about 5 minutes.
- Step 2: Add the onion and garlic to the pot and cook until softened, about 3 minutes. Stir in the diced potatoes, chicken broth, diced tomatoes, and seasonings. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, until potatoes are tender.
- Step 3: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches in a blender. Stir in salt and pepper to taste. Serve hot, topped with your choice of toppings.
Notes
- Chef tip: For a vegetarian version, substitute the chorizo with smoked tempeh or mushrooms.
- Best substitution: If you don't have chicken broth, you can use vegetable broth or water in a pinch.
- Make-ahead: The soup can be made ahead and reheated on the stovetop or in the microwave.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little water or additional broth. If it's too thin, simmer it on the stovetop until it reaches your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: The soup can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a saucepan over medium heat or in the microwave.
- Microwave reheat: Stir occasionally to ensure even heating.
- Make ahead: The soup can be made up to 2 days ahead and reheated on the stovetop or in the microwave.
Nutrition Per Serving
- Calories: 370
- Protein: 15g
- Fat: 15g
- Carbs: 45g
- Fiber: 5g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 45mg
- 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 ahead and reheated on the stovetop or in the microwave. It can also be frozen for up to 3 months.
Overcooking the potatoes can cause the soup to become too thick. To prevent this, simmer the potatoes until they are just tender, then blend the soup and adjust the consistency with additional broth or water if needed.
Yes, you can make the soup in the slow cooker. Cook the chorizo and vegetables in a skillet, then transfer to the slow cooker with the remaining ingredients. Cook on low for 4-6 hours or on high for 2-3 hours.
If you don't have chorizo, you can use smoked sausage or smoked tempeh as a substitute. You can also omit it for a vegetarian version.
Yes, you can make the soup in the Instant Pot. Cook the chorizo and vegetables in the Instant Pot using the sauté function, then add the remaining ingredients and cook on high pressure for 5 minutes. Allow the pressure to release naturally.
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!
