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Spanish Potato Soup

Creamy Spanish Potato Soup That Warms Your Soul

This creamy Spanish Potato Soup with Chorizo is a comforting dish that warms your soul, packed with flavor and ready in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Spanish
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Used for cooking chorizo
  • 8 ounces Spanish Chorizo Provides a smoky flavor
  • 1 medium Green Bell Pepper Adds sweetness and texture
  • 1 medium Yellow Onion Enhances flavor
  • 3 cloves Garlic Minced for aromatic depth
  • 1 medium Carrot Adds sweetness and color
  • 1 teaspoon Ground Cumin Brings earthy notes
  • 1 teaspoon Dried Oregano Offers herbal tones
  • 1 teaspoon Sweet Paprika Enhances flavor and color
  • 1 teaspoon Salt Adjust according to taste
  • 0.5 teaspoon Black Pepper Essential seasoning
  • 0.5 teaspoon Cayenne Pepper Provides heat
  • 2 tablespoons Double Concentrated Tomato Paste Boosts umami flavor
  • 2 tablespoons Flour Used to thicken the soup
  • 4 cups Waxy Potatoes Provides structure and heartiness
  • 4 cups Chicken Broth Adds depth of flavor
  • 1 cup Heavy Cream Creates a rich texture
  • 0.25 cup Chopped Parsley For garnish and flavor

Equipment

  • Large Pot

Method
 

Cooking Steps
  1. Prep Ingredients: Chop the waxy potatoes, green bell pepper, carrot, and onion. Mince the garlic cloves and chop the parsley.
  2. Cook Chorizo: Heat olive oil over medium-high heat, add chorizo and sauté for 3 minutes until browned.
  3. Sauté Vegetables: Add green bell pepper, sauté for 2 minutes, then add onion and garlic, cooking for another 2 minutes.
  4. Season and Cook: Stir in carrot, salt, black pepper, cumin, oregano, sweet paprika, and cayenne pepper; cook for 2 minutes.
  5. Incorporate Tomato Paste and Flour: Add tomato paste and then sprinkle in flour, stirring until incorporated.
  6. Add Potatoes and Broth: Mix in potatoes and pour in chicken broth. Bring to boil, then simmer for 15 minutes.
  7. Finish Soup: Stir in heavy cream and parsley, cooking for another 3 minutes.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store soup in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat gently and avoid overcooking to maintain texture.

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