Description
A hearty and flavorful Spanish Potato Soup with Chorizo, featuring tender potatoes, smoky chorizo, and savory vegetables in a rich broth. This comforting dish is perfect for a cozy meal.
Ingredients
- 1 lb potatoes, peeled and diced
- 2 tbsp olive oil
- 1/2 lb Spanish chorizo, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook for 5-6 minutes until browned and slightly crispy. Remove the chorizo from the pot and set aside.
- In the same pot, add the chopped onion, garlic, and bell pepper. Sauté for 3-4 minutes until softened.
- Stir in the smoked paprika and dried thyme, cooking for an additional minute to release the flavors.
- Add the diced potatoes and canned tomatoes to the pot, followed by the chicken or vegetable broth. Stir to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
- Return the chorizo to the pot and stir. Season with salt and pepper to taste.
- Simmer for another 5 minutes to heat everything through.
- Serve the Spanish potato soup chorizo hot, garnished with fresh parsley.
Notes
- For a spicier kick, add more paprika or a pinch of cayenne pepper.
- Use any type of potato you prefer.
- Vegetable broth can be used for a lighter version.
- Garnish with sour cream or cheese for extra richness if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
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