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–+ servings
Spanish Potato Soup with Chorizo

Hearty Spanish Potato Soup with Chorizo for Soulful Comfort

Savor the warmth of Spanish Potato Soup with Chorizo, a delightful comfort food perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Spanish
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Used for cooking chorizo and vegetables
  • 6 ounces Chorizo Spanish sausage that imparts a smoky flavor
  • 1 medium Yellow Onion Provides sweetness and depth
  • 3 cloves Garlic Freshly minced garlic enhances the aroma
  • 1 medium Green Bell Pepper Adds sweetness and texture
  • 1 medium Carrot Offers additional sweetness and color
For the Spices
  • 1 teaspoon Ground Cumin Adds earthiness and warmth
  • 1 teaspoon Dried Oregano Crucial for an herby note
  • 1 teaspoon Sweet Paprika Provides color and sweetness
  • to taste Salt and Black Pepper Essential for seasoning
  • to taste Cayenne Pepper Introduces mild heat
For the Soup
  • 2 tablespoons Double Concentrated Tomato Paste Boosts umami flavors
  • 2 tablespoons Flour Used to thicken the soup
  • 2-3 medium Waxy Potatoes Ideal for holding their shape in soup
  • 4 cups Chicken Broth Adds depth; use vegetable broth for vegetarian
  • 1 cup Heavy Cream Provides richness and a velvety texture
  • to taste Parsley Fresh herb for garnish

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Prepare the Ingredients: Peel and chop the waxy potatoes, dice the green bell pepper, chop the yellow onion, slice the carrot, and mince the garlic.
  2. Cook the Chorizo: Heat olive oil in a large pot and cook the sliced chorizo until browned.
  3. Sauté the Vegetables: Add green bell pepper, yellow onion, and garlic; cook until onions are translucent.
  4. Incorporate Additional Vegetables and Spices: Stir in chopped carrot, spices, and seasonings; cook for 2 more minutes.
  5. Add Tomato Paste and Flour: Mix in tomato paste and flour, cooking until well blended.
  6. Combine Broth and Potatoes: Add chopped potatoes and chicken broth; boil, then simmer until potatoes are tender.
  7. Finish with Cream and Herbs: Stir in heavy cream and parsley; cook for another 3 minutes.
  8. Serve and Enjoy: Ladle into bowls, garnish with parsley, and serve warm.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 30mgCalcium: 5mgIron: 10mg

Notes

This Spanish Potato Soup is perfect as a make-ahead dish, tasting even better the next day.

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