Description
A flavorful and spicy soup featuring tender potatoes and smoky chorizo, all simmered together in a savory broth. This Spanish-inspired dish offers a delicious balance of heat and heartiness, making it a perfect comfort food for any season.
Ingredients
For the Spanish Potato Soup with Chorizo:
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1 lb Spanish chorizo, sliced (mild or spicy, depending on preference)
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1 tablespoon olive oil
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1 large onion, diced
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2 cloves garlic, minced
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2 medium carrots, peeled and diced
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4 medium potatoes, peeled and diced (Yukon gold or russet potatoes work best)
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6 cups chicken broth (preferably low-sodium)
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1 teaspoon smoked paprika
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1 teaspoon dried thyme
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1 bay leaf
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Salt and black pepper, to taste
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1 cup kale or spinach, chopped (optional)
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Fresh parsley, chopped (for garnish)
Instructions
Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced chorizo to the pot and cook it for 6-8 minutes, stirring occasionally, until it becomes browned and crispy. The chorizo will release its flavorful oils, which will infuse the soup with richness and a deep smoky flavor. Once the chorizo is cooked, remove it from the pot and set it aside, leaving the rendered fat in the pot.
In the same pot, add the diced onion, carrots, and garlic to the chorizo fat. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they start to soften and the onion becomes translucent. This step allows the vegetables to absorb the flavors from the chorizo fat, enhancing the overall taste of the soup.
Add the diced potatoes to the pot and stir to combine with the vegetables. Pour in the chicken broth and bring the mixture to a simmer. Once the broth starts simmering, reduce the heat to medium-low, add the smoked paprika, dried thyme, bay leaf, and season with salt and black pepper to taste. Stir everything together and let the soup simmer for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
For a creamier texture, you can blend part of the soup using an immersion blender or by transferring some of the soup to a regular blender. Blend about 1-2 cups of the soup until smooth, and then return it to the pot. This step will give the soup a creamier base while still maintaining chunks of potato for texture. If you prefer a chunkier soup, skip this step.
Once the potatoes are tender and the soup has reached your desired texture, return the cooked chorizo to the pot. Stir everything together and let the soup simmer for another 5 minutes to allow the chorizo to warm through and the flavors to meld.
If you’re adding greens, such as kale or spinach, stir them into the soup during the last few minutes of cooking. The greens will wilt down, adding color and nutrition to the soup. If you’re not using greens, you can skip this step.
Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or smoked paprika to your preference. Once everything is well-seasoned and the soup is fully heated through, remove the bay leaf and discard it. Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and added freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 20-25g
- Carbohydrates: 30-35g
- Protein: 12-15g