Easy Spanish Potato Soup with Chorizo
Easy Spanish Potato Soup with Chorizo is the ultimate comfort food. After making this many times, I’ve perfected the creamy texture and smoky flavor. The trick I discovered is using a combination of potatoes for the perfect balance of creaminess and heartiness. This soup is my family’s fall favorite, better than takeout and ready in just 30 minutes. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Spiced Pumpkin Roll with Cream Cheese Frosting and Quick Crispy Halloumi Greek Power Bowl Recipe.
Why This Easy Spanish Potato Soup with Chorizo Is Pure Comfort
- Creamy and hearty, perfect for chilly nights
- Packed with smoky chorizo flavor
- Easy and ready in just 30 minutes
- Better than takeout and freezes well
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.
- Potatoes
- Chorizo
- Onion
- Garlic
- Chicken Broth
- Heavy Cream
- Smoked Paprika
- Cumin
- Salt
- Black Pepper
- Bay Leaves
- Parsley
- Optional: Crumbled Bacon
- Optional: Shredded Cheese
- Optional: Sour Cream
- Optional: Chopped Green Onions
đź“ť Ingredient Notes
- Potatoes: Use a mix of Yukon Gold and Russet potatoes for the best texture.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Ensures smooth and creamy texture without transferring hot soup to a blender. → See on Amazon
- Heavy Duty Stockpot — Distributes heat evenly and prevents hot spots for even cooking. → See on Amazon
How to Make Easy Spanish Potato Soup with Chorizo
- Step 1: Sauté chorizo, onion, and garlic until fragrant and chorizo is cooked through.
- Step 2: Add potatoes, chicken broth, and seasonings. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Step 3: Use an immersion blender to partially blend the soup for a creamy texture. Stir in heavy cream.
- Step 4: Serve hot with desired toppings.
Cook's Tips for Perfect Easy Spanish Potato Soup with Chorizo
- Common mistake and fix: Don't overcook the potatoes or they'll become mushy. Simmer until just tender, then blend and add cream for creaminess.
- Tip: For a spicier soup, add a pinch of cayenne pepper or use spicy chorizo.
- Tip: Make this soup ahead and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
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 for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated for a quick meal.
Freezing Easy Spanish Potato Soup with Chorizo
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a pot on the stove over medium heat until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the chorizo with smoked paprika and a can of white beans.
- Best substitution: You can substitute the heavy cream with Greek yogurt for a lighter version.
- Make-ahead: This soup can be made ahead and reheated for a quick meal.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the soup is too thick, thin it out with a bit more chicken broth. If it's too thin, simmer until reduced to your desired consistency.
Want to level up this recipe?
Chorizo Slicer — Makes slicing chorizo quick and easy, saving prep time and preventing waste. → Check price on Amazon
Easy Spanish Potato Soup with Chorizo
Ingredients
Main Ingredients
- Potatoes
- Chorizo
- Onion
- Garlic
- Chicken Broth
- Heavy Cream
Seasonings
- Smoked Paprika
- Cumin
- Salt
- Black Pepper
- Bay Leaves
- Parsley
Optional Toppings
- Crumbled Bacon
- Shredded Cheese
- Sour Cream
- Chopped Green Onions
Instructions
- Step 1: Sauté chorizo, onion, and garlic until fragrant and chorizo is cooked through.
- Step 2: Add potatoes, chicken broth, and seasonings. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Step 3: Use an immersion blender to partially blend the soup for a creamy texture. Stir in heavy cream.
- Step 4: Serve hot with desired toppings.
Notes
- Chef tip: For a vegetarian version, substitute the chorizo with smoked paprika and a can of white beans.
- Best substitution: You can substitute the heavy cream with Greek yogurt for a lighter version.
- Make-ahead: This soup can be made ahead and reheated for a quick meal.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the soup is too thick, thin it out with a bit more chicken broth. If it's too thin, simmer until reduced to your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a pot on the stove over medium heat until warmed through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This soup can be made ahead and reheated for a quick meal.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 20g
- Carbs: 25g
- Fiber: 3g
- Sugar: 3g
- Sodium: 1200mg
- Cholesterol: 50mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spanish Potato Soup with Chorizo FAQs
Yes, this soup can be made ahead and reheated for a quick meal. It also freezes well for up to 3 months.
The soup may be too thin if it was not simmered long enough to reduce. To fix, simmer until the desired consistency is reached.
Yes, cook the chorizo, onion, and garlic in a pan, then transfer to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
You can substitute the chorizo with smoked paprika and a can of white beans for a vegetarian version.
Yes, this recipe is gluten-free. Always check the labels of your ingredients to ensure they are certified gluten-free.
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!
