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A hearty bowl of Spanish potato soup with chorizo, bell peppers, and carrots in a rich, creamy broth.
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Spanish Potato Soup with Chorizo

This hearty Spanish Potato Soup with Chorizo is a smoky, comforting one-pot meal. Featuring tender potatoes, bell peppers, and Spanish spices in a rich broth, it's an easy and deeply satisfying dinner.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Lunch, Soup
Cuisine: Spanish
Keyword: chorizo potato soup, hearty potato soup, one pot soup, smoky soup, spanish potato soup
Servings: 6 servings
Calories: 450kcal
Author: Angela

Equipment

  • Large Dutch Oven or Soup Pot
  • Sharp Knife & Cutting Board
  • Wooden Spoon

Ingredients

  • 1 tbsp olive oil
  • 9 oz (250g) Spanish chorizo, sliced
  • 1 green bell pepper, diced
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 large carrot, diced
  • 1.7 lbs (750g) Yukon Gold potatoes, peeled and cubed
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 6 cups chicken broth
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper (optional)
  • 0.75 cup heavy cream
  • 2 tbsp fresh parsley, chopped

Instructions

  • Dice the bell pepper, onion, and carrot. Mince the garlic. Peel and cube the potatoes. Slice the chorizo.
  • Heat oil in a Dutch oven over medium heat. Cook chorizo for 3-4 minutes until crispy. Remove and set aside, leaving the oil.
  • In the same pot, sauté bell pepper for 2 min. Add onion and garlic, cook 2-3 min. Add carrot and all dried spices, cook 1 min.
  • Stir in tomato paste, then sprinkle flour over veggies. Cook, stirring, for 1 minute.
  • Add cubed potatoes and pour in chicken broth. Bring to a boil, then simmer covered for 15-20 mins until potatoes are tender.
  • Stir in heavy cream and reserved chorizo. Heat through for 2-3 mins. Off heat, stir in parsley. Season to taste and serve.

Notes

Pro Tips: The key to deep flavor is cooking the chorizo first and using its rendered, smoky oil to sauté the vegetables. For the best texture, use waxy potatoes like Yukon Gold—they hold their shape beautifully. If you can't find Spanish chorizo, substitute with smoked sausage and add an extra teaspoon of smoked paprika. To make it vegetarian, simply omit the chorizo and start by sautéing the veggies with 1-2 teaspoons of smoked paprika. This soup freezes wonderfully for up to 3 months; for best results, freeze it before adding the cream and stir it in when reheating.