Easy Spanish Potato Soup with Chorizo
Easy Spanish Potato Soup with Chorizo is a cozy, hearty soup that’s perfect for chilly winter nights. After making this many times, I’ve discovered the trick to the creamiest texture is to blend half the soup. It’s better than takeout and ready in just 30 minutes. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Strawberry Matcha Sago Dessert and Creamy Lemon Chicken Pasta Bake.
Why This Easy Spanish Potato Soup with Chorizo Is Pure Comfort
- Creamy and comforting
- Packed with Spanish flavors
- Better than takeout
- Easy and quick to make
What You'll Need for Easy Spanish Potato Soup with Chorizo
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Potatoes
- Chorizo
- Onion
- Garlic
- Tomatoes
- Chicken Broth
- Heavy Cream
- Smoked Paprika
- Cumin
- Salt
- Pepper
- Bay Leaf
- Oregano
- Optional: Chopped Parsley
- Optional: Crumbled Bacon
- Optional: Sour Cream
- Optional: Crusty Bread
📝 Ingredient Notes
- Potatoes: Use Yukon Gold or Russet potatoes for best results.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup easy and mess-free. → See on Amazon
- Heavy Duty Pot — Distributes heat evenly for perfectly cooked soup. → See on Amazon
How to Make Easy Spanish Potato Soup with Chorizo
- Step 1: Sauté chorizo, onion, and garlic until fragrant.
- Step 2: Add potatoes, tomatoes, broth, and seasonings. Simmer until potatoes are tender.
- Step 3: Blend half the soup for a creamy texture. Stir in heavy cream.
- Step 4: Serve hot with your choice of toppings.
Cook's Tips for Perfect Easy Spanish Potato Soup with Chorizo
- Common mistake and fix: Don't overcook the potatoes. They can become waterlogged and make the soup too thin.
- Tip: For a spicier soup, add a pinch of cayenne pepper.
- Tip: For a vegetarian version, omit the chorizo and use vegetable broth.
Storing & Reheating Easy Spanish Potato Soup with Chorizo
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated for an easy meal prep.
Freezing Easy Spanish Potato Soup with Chorizo
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a smoother soup, blend all of it instead of just half.
- Best substitution: Substitute the chorizo with ground beef or turkey for a different flavor profile.
- Make-ahead: This soup can be made ahead and reheated for an easy meal prep.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a bit more broth. If it's too thin, simmer it on the stove for a few more minutes to reduce.
Want to level up this recipe?
Cast Iron Skillet — Perfect for sautéing the chorizo and onions. → Check price on Amazon
Easy Spanish Potato Soup with Chorizo
Ingredients
Main Ingredients
- Potatoes
- Chorizo
- Onion
- Garlic
- Tomatoes
- Chicken Broth
- Heavy Cream
Seasonings
- Smoked Paprika
- Cumin
- Salt
- Pepper
- Bay Leaf
- Oregano
Optional Toppings
- Chopped Parsley
- Crumbled Bacon
- Sour Cream
- Crusty Bread
Instructions
- Step 1: Sauté chorizo, onion, and garlic until fragrant.
- Step 2: Add potatoes, tomatoes, broth, and seasonings. Simmer until potatoes are tender.
- Step 3: Blend half the soup for a creamy texture. Stir in heavy cream.
- Step 4: Serve hot with your choice of toppings.
Notes
- Chef tip: For a smoother soup, blend all of it instead of just half.
- Best substitution: Substitute the chorizo with ground beef or turkey for a different flavor profile.
- Make-ahead: This soup can be made ahead and reheated for an easy meal prep.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a bit more broth. If it's too thin, simmer it on the stove for a few more minutes to reduce.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This soup can be made ahead and reheated for an easy meal prep.
Nutrition Per Serving
- Calories: 450
- Protein: 18g
- Fat: 28g
- Carbs: 35g
- Fiber: 4g
- Sugar: 6g
- Sodium: 1500mg
- Cholesterol: 80mg
- Sat. Fat: 14g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spanish Potato Soup with Chorizo FAQs
Yes, this soup can be made ahead and reheated for an easy meal prep.
The soup may have been overcooked or too much liquid was added. To fix, simmer it on the stove to reduce.
Yes, this soup can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook the soup on low for 6-8 hours or on high for 3-4 hours.
You can substitute the chorizo with ground beef or turkey for a different flavor profile.
A Warm Final Note
I can’t wait for you to try Easy Spanish Potato Soup with Chorizo and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
