Easy Spanish Potato Soup with Chorizo Recipe
Easy Spanish Potato Soup with Chorizo is a comforting, creamy soup that’s ready in just 30 minutes. After making this many times, I discovered the trick to a smooth, velvety texture is blending half the soup. The result is a restaurant-quality soup that’s perfect for a cozy dinner. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fresh Strawberry Salsa Stuffed Avocados Recipe and Classic Sweet Potato Casserole with Crunchy Pecan Topping.
Why This Easy Spanish Potato Soup with Chorizo Recipe Is Pure Comfort
- Creamy and comforting
- Packed with smoky chorizo flavor
- Easy to make and better than takeout
What You'll Need for Easy Spanish Potato Soup with Chorizo Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Potatoes
- Onion
- Garlic
- Chorizo
- Chicken Broth
- Paprika
- Cumin
- Cayenne Pepper
- Salt
- Pepper
- Optional: Chopped Green Onions
- Optional: Crumbled Bacon
- Optional: Shredded Cheese
đź“ť Ingredient Notes
- Potatoes: Use Yukon Gold or Russet potatoes for the best texture.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup easy and mess-free. → See on Amazon
- Heavy-Bottomed Pot — Ensures even heating and prevents burning. → See on Amazon
How to Make Easy Spanish Potato Soup with Chorizo Recipe
- Step 1: Sauté onion, garlic, and chorizo until fragrant.
- Step 2: Add potatoes, chicken broth, and seasonings. Simmer until potatoes are tender.
- Step 3: Blend half the soup until smooth. Stir back into the pot.
- Step 4: Serve hot with your choice of toppings.
Cook's Tips for Perfect Easy Spanish Potato Soup with Chorizo Recipe
- Common mistake and fix: Don't overcook the potatoes. They can become watery and lose their texture.
- : For a smoother soup, blend all of it instead of half. But be careful, it can become too thin.
- : Add a splash of milk or cream for an extra creamy soup.
Storing & Reheating Easy Spanish Potato Soup with Chorizo Recipe
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: The soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
Freezing Easy Spanish Potato Soup with Chorizo Recipe
Freeze for up to 3 months. Thaw overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a saucepan over medium heat until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicier soup, add more cayenne pepper or a pinch of red pepper flakes.
- Best substitution: If you don't have chorizo, you can substitute with smoked sausage or even ground beef.
- Make-ahead: The soup can be made ahead and reheated on the stove or in the microwave.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little chicken broth or water.
Want to level up this recipe?
Instant Pot — Cooks the soup in half the time and makes it even creamier. → Check price on Amazon
Easy Spanish Potato Soup with Chorizo Recipe
Ingredients
Main Ingredients
- Potatoes
- Onion
- Garlic
- Chorizo
- Chicken Broth
Seasonings
- Paprika
- Cumin
- Cayenne Pepper
- Salt
- Pepper
Optional Toppings
- Chopped Green Onions
- Crumbled Bacon
- Shredded Cheese
Instructions
- Step 1: Sauté onion, garlic, and chorizo until fragrant.
- Step 2: Add potatoes, chicken broth, and seasonings. Simmer until potatoes are tender.
- Step 3: Blend half the soup until smooth. Stir back into the pot.
- Step 4: Serve hot with your choice of toppings.
Notes
- Chef tip: For a spicier soup, add more cayenne pepper or a pinch of red pepper flakes.
- Best substitution: If you don't have chorizo, you can substitute with smoked sausage or even ground beef.
- Make-ahead: The soup can be made ahead and reheated on the stove or in the microwave.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little chicken broth or water.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight before reheating.
- Oven reheat: Reheat in a saucepan over medium heat until warmed through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: The soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 15g
- Carbs: 35g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 45mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spanish Potato Soup with Chorizo Recipe FAQs
Yes, the soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
Overcooking the potatoes can cause them to release too much starch, making the soup watery. Be careful not to overcook them.
Yes, you can make this soup in the Instant Pot. Cook on high pressure for 5 minutes, then quick release the pressure.
If you don't have chorizo, you can substitute with smoked sausage or even ground beef.
Add more cayenne pepper or a pinch of red pepper flakes for a spicier soup.
A Warm Final Note
I can’t wait for you to try Easy Spanish Potato Soup with Chorizo Recipe 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!
