Introduction
Transform humble potatoes and chorizo into a vibrant, flavorful Spanish soup that’s both comforting and surprisingly easy to make! This recipe is perfect for a chilly evening, requiring minimal effort and delivering maximum taste. Get ready to impress your family and friends with this simple yet elegant dish, bursting with authentic Spanish flavors.
Why This Works
This recipe works because it masterfully balances smoky chorizo, earthy potatoes, and fragrant spices. The ease of preparation makes it perfect for a weeknight meal, while the rich, satisfying flavor profile elevates it beyond ordinary soup. Accessibility of ingredients makes this a recipe anyone can enjoy, and the minimal cleanup is a bonus!
Key Ingredients
🥔 2 lbs potatoes, peeled and diced
🌶️ 8 oz chorizo sausage, casings removed
🧅 1 large onion, chopped
🧄 4 cloves garlic, minced
🍅 1 (28 oz) can crushed tomatoes
🌿 1 tsp dried oregano
🌿 1 tsp smoked paprika
🌶️ ½ tsp cayenne pepper (optional)
🥣 6 cups vegetable broth
🍃 1 cup chopped fresh parsley
🧂 Salt and pepper to taste
Instructions
1️⃣ Sauté the aromatics: Heat a large pot or Dutch oven over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and the fat is rendered (about 5-7 minutes). Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
2️⃣ Build the soup base: Add the potatoes, crushed tomatoes, oregano, smoked paprika, and cayenne pepper (if using) to the pot. Stir well to combine. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
3️⃣ Finish and serve: Stir in the cooked chorizo and parsley. Season with salt and pepper to taste. Ladle into bowls and enjoy!
Handy Tips
- For a smoother soup, use an immersion blender to partially puree the soup after the potatoes are cooked.
- Feel free to substitute other sausages like Spanish-style sausage or even Italian sausage for a different flavor profile.
- If you don’t have fresh parsley, you can use 1 tablespoon of dried parsley instead. Just remember that dried herbs are more potent, so use a little less.
- Adjust the amount of cayenne pepper to your preferred spice level.
Heat Control
Maintaining a gentle simmer is crucial for this recipe. A rolling boil will cause the potatoes to break down too quickly and result in a mushy soup. The simmer should be low enough that you see only a gentle bubbling action on the surface. The potatoes are done when they are easily pierced with a fork.
Crunch Factor
While this soup isn’t focused on crunch, the slightly crispy chorizo adds a nice textural contrast to the tender potatoes.
Pro Kitchen Tricks
- Prep ahead: Chop the potatoes, onions, and garlic the day before to save time.
- Flavor booster: Add a bay leaf to the soup while it simmers for an extra layer of flavor. Remove before serving.
- Cleanup hack: Soak your pot in hot, soapy water while you enjoy your soup to make washing up easier.
Storage Tips
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Gift Packaging Ideas
This soup makes a wonderful gift, especially during the colder months. Package it in a beautiful mason jar, tied with a ribbon and a handwritten tag with the recipe.
Flavor Variations
🌟 Spicy Chorizo & Manchego: Add a ½ cup of cubed Manchego cheese during the last 5 minutes of cooking for a salty, nutty flavor. Increase the cayenne pepper for extra heat.
🌟 Lemon & Herb: Add the zest and juice of one lemon at the end for a bright, citrusy twist. Increase the fresh herbs to complement the lemon.
🌟 Smoked Paprika & Chorizo: Boost the smoky flavor by using a generous amount of smoked paprika and adding a tablespoon of smoked paprika oil when serving.
🌟 White Bean & Chorizo: Add a can (15oz) of cannellini beans for added heartiness and protein.
Troubleshooting
- Mushy potatoes: If your potatoes are too mushy, you simmered them for too long. Next time, reduce the simmering time or use a firmer potato variety.
- Bland flavor: Ensure you use enough salt, pepper, and spices. Taste and adjust seasonings as you go.
- Overcooked chorizo: Don’t overcook the chorizo, as it can become dry and tough. Cook it until browned and slightly crispy.
FAQ
- Can I use other types of potatoes? Yes, you can use Yukon Gold or red potatoes, but Russet potatoes are best for their texture.
- Can I make this soup vegetarian? Yes, omit the chorizo and substitute it with vegetable broth and some sautéed mushrooms for a meatless version.
- How can I scale the recipe? You can easily double or triple the recipe by multiplying the ingredient quantities.
- Can I freeze this soup? Yes, this soup freezes well. Allow it to cool completely before storing in freezer-safe containers for up to 3 months.
Conclusion
This Hearty Spanish Potato Soup with Chorizo is a guaranteed crowd-pleaser! We hope you enjoy making and sharing this comforting and flavorful dish with your loved ones. Don’t be afraid to experiment with different flavor variations to create your own unique twist! Happy cooking!