Spanish Potato with Chorizo (Print View)
Hearty bowl with tender potatoes and smoky chorizo in a rich, aromatic broth for cozy comfort.
# What You'll Need:
→ Meats
01 - 7 oz Spanish chorizo sausage, sliced
→ Vegetables
02 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and diced
03 - 1 large onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 large carrot, diced
06 - 1 red bell pepper, diced
07 - 1 stalk celery, diced
→ Liquids
08 - 5 cups chicken or vegetable stock
09 - 2 tbsp olive oil
→ Seasonings
10 - 1 tsp smoked paprika (pimentón)
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp fresh parsley, chopped (for garnish)
# How to Make:
01 - Heat olive oil in a large soup pot over medium heat. Add the chorizo slices and cook for 3–4 minutes until they start to release their oils and slightly crisp. Remove half of the chorizo and set aside for garnish.
02 - Add the onion, garlic, carrot, celery, and red bell pepper to the pot. Sauté for 5–6 minutes until vegetables are softened.
03 - Stir in the smoked paprika, then add the potatoes and bay leaf. Mix well to coat the potatoes in the oils and spices.
04 - Pour in the chicken or vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until potatoes are tender.
05 - Remove the bay leaf. For a creamier texture, lightly mash some of the potatoes in the pot with a spoon.
06 - Season with salt and pepper to taste. Ladle the soup into bowls. Top with the reserved chorizo slices and sprinkle with fresh parsley.
# Expert Suggestions:
01 -
- The chorizo does double work seasoning the entire soup while creating those crispy garnish bits that everyone fights over
- It comes together in under an hour but tastes like something that simmered all afternoon
02 -
- I once skipped the step of reserving half the chorizo for garnish and the soup was still delicious, but those crispy bits on top really make it feel special
- Letting the vegetables soften properly before adding the stock makes a noticeable difference in the depth of flavor
03 -
- If you can only find fresh chorizo instead of cured, cook it longer to render out the fat before proceeding with the vegetables
- Cutting your vegetables roughly the same size helps them cook evenly and look more uniform in the finished soup