Pin
I stumbled upon the most comforting Spanish spud soup with chorizo last weekend. There's pure magic when smoky chorizo meets creamy potatoes. Each mouthful takes me back to that tiny tapas spot in Barcelona where I first got hooked on Spanish dishes.
My Culinary Journey
This soup's now my backup plan when friends pop in without warning. It's super easy with stuff I've always got on hand but tastes like I've been cooking all day. The way chorizo flavor spreads through each bite makes everyone want more.
What You'll Need
- Olive Oil: I grab my top-notch Spanish variety that really boosts flavor.
- Chorizo: Try to find authentic Spanish chorizo at your neighborhood deli.
- Onion: A big yellow onion gets wonderfully sweet with slow cooking.
- Garlic: Nothing beats just-smashed fresh cloves.
- Veggies: Carrots and bell peppers add nice pops of color and sweetness.
- Potatoes: Pick waxy ones so they stay intact in your soup.
- Seasonings: My unique mix of cumin, oregano and paprika ties everything together.
- Tomato Paste: Just a dollop cranks up the depth.
- Flour: This gives you that perfect thick texture.
- Chicken Broth: Homemade works best but boxes from the store are fine too.
- Heavy Cream: This turns everything velvety.
- Fresh Parsley: Straight from my windowsill garden.
Let's Cook Together
- Begin with the Main Player
- Heat your pot up nicely, pour in some olive oil, then watch the chorizo release its gorgeous red oils. My house fills with the most wonderful smell.
- Create the Foundation
- Toss in those bright bell peppers followed by garlic and onions. It's great seeing the veggies go soft and turn sweet.
- Add Warmth
- Shake in those cozy spices and let them toast a bit. The smell always reminds me of cooking with my grandma.
- Pop in the Potatoes
- Mix in your cubed potatoes and some flour. Everything gets wrapped in those amazing seasonings.
- Time to Bubble
- Add your broth and tomato paste then let it all simmer softly. The wait builds as flavors come together.
Building Taste Depth
I've found that taking your time makes all the difference in this soup. Giving each item its own moment in the pot creates amazing flavor depth. My mother-in-law was shocked by how much taste came from such basic ingredients when I made this for our family dinner last Sunday.
Pin
The Spanish Soul
Chorizo truly shines in this dish. Its smoky paprika notes take me back to wandering through Spain. When my husband's had a rough day, I'll use the hot version since he loves that extra spicy kick.
Making It Your Own
Can't get chorizo? I've thrown in bacon when the store ran out. For my daughter who doesn't eat meat, I skip the chorizo and add more smoked paprika instead. Sometimes I toss in whatever looks good at the market like fresh spinach or white beans.
The Ideal Consistency
Adding that small amount of flour really helps create the smooth texture we all want. On special days I pour in extra cream for more richness. Your spoon should slide through the soup smoothly.
How to Serve It Up
I enjoy putting out this soup with chunks of crusty bread for soaking up every drop. A little drizzle of good olive oil on top works wonders, or maybe some fresh parsley. My family always argues over who gets the last serving.
Keeping Some for Tomorrow
This soup actually tastes better after sitting in the fridge for a day or two. All those flavors get more time to mix together. I usually cook twice as much so we can enjoy it all week.
Pin
Reheating Your Leftovers
When you want more, just warm it slowly on the stove. If it's gotten too thick overnight, add a splash of broth to thin it out. I sometimes fill my daughter's lunch thermos with it too.
Prep Now, Eat Later
This makes Sunday cooking so much easier. I put it in containers and we've got comfort food ready whenever we want. It's perfect for those crazy nights when cooking feels too hard.
Why This Soup Wins Hearts
Something about mixing smoky chorizo with soft potatoes and that creamy broth makes everyone ask for more. Even my fussy nephew eats seconds, which almost never happens.
A Slimmer Option
I'll use whole milk instead of cream sometimes for a lighter version. It's still really satisfying but not quite as heavy. Great for days when you want comfort food without feeling stuffed.
Bowlfuls of Memories
Whenever I cook this Spanish potato soup I think about that small tapas bar in Barcelona where I tasted something like it years ago. Food has this amazing power to bring back old memories while making new ones. I hope this soup becomes part of your family traditions too.
Pin
Final Thoughts
Ready in less than an hour, this hearty Spanish soup blends smooth potatoes, smoky chorizo, and colorful vegetables. It's the ideal comforting meal with some fresh bread on the side.
Recipe Questions & Answers
- → Which potatoes should I use?
- Go for waxy varieties since they hold up nicely when cooked. They won’t break apart or turn the broth mushy.
- → Can I prepare it in advance?
- Absolutely! It actually tastes better the next day. Keep it in an airtight container in the fridge for up to 3 days, then heat it on the stove.
- → What's a good substitute for cream?
- Try using half-and-half or even whole milk for a lighter touch. It will still be delicious, just less rich.
- → How's Spanish chorizo different from Mexican kind?
- The key difference is that Spanish chorizo is cured and can be eaten as is, while Mexican chorizo is raw and needs to be cooked before use. Stick with the Spanish one here.
- → Can I freeze leftovers?
- You can freeze it, but the cream and potatoes might slightly change in texture. It's best to enjoy fresh or refrigerate for a few days.