Hearty, smoky, and bursting with bold Mediterranean flavor — this rustic Spanish potato soup with chorizo is the perfect soul-warming dish for any time of year.

---

🍲 Recipe Description

Spanish Potato Soup with Chorizo is a bold and comforting dish that brings together the rich, spicy depth of Spanish chorizo and the creamy heartiness of potatoes. Infused with paprika, garlic, and smoky undertones, this soup is a taste of rustic Spanish cuisine in every bite.

It’s the kind of soup that warms your bones on a cold day yet remains light enough to enjoy year-round. The key lies in the quality of ingredients—good olive oil, authentic Spanish chorizo, and sweet paprika bring a depth of flavor that’s both simple and satisfying. It’s easy to make, fills your kitchen with incredible aromas, and always gets rave reviews around the table.

---

🧾 Ingredients (measured in grams for precision)

• Olive oil – 30g
• Spanish chorizo (sliced into half moons) – 200g
• Yellow onion (diced) – 120g
• Garlic cloves (minced) – 10g
• Carrots (peeled and diced) – 100g
• Celery (diced) – 60g
• Potatoes (Yukon Gold or Russet, peeled and diced) – 600g
• Sweet smoked paprika – 5g
• Tomato paste – 30g
• Chicken broth (or vegetable broth) – 1 liter
• Bay leaf – 1
• Salt – 5g (or to taste)
• Black pepper – 2g
• Fresh parsley (chopped, for garnish) – 10g
• Optional: red pepper flakes – 1g (for extra heat)

---

👨‍🍳 Instructions

Step 1: Sauté the Chorizo

1. In a large pot, heat olive oil over medium heat.
2. Add the sliced chorizo and sauté until browned and slightly crispy, about 5 minutes. Remove with a slotted spoon and set aside.

Step 2: Build the Flavor Base

1. In the same pot with the chorizo oil, add the onion, carrots, and celery. Cook for 6–8 minutes until softened.
2. Add the minced garlic and cook for another 1–2 minutes until fragrant.

Step 3: Season and Simmer

1. Stir in the tomato paste and paprika, cooking for 1–2 minutes to deepen the flavor.
2. Add the potatoes and stir to coat in the spices.
3. Pour in the chicken broth and toss in the bay leaf. Bring to a boil, then reduce to a simmer.

Step 4: Cook Until Tender

1. Let the soup simmer for 20–25 minutes or until the potatoes are fork-tender.
2. Return the cooked chorizo to the pot and stir. Simmer for another 5 minutes to let the flavors meld.

Step 5: Season and Serve

1. Remove the bay leaf, season with salt and pepper to taste.
2. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or grilled cheese on the side.

---

🍽️ Nutrition Facts (per serving, based on 6 servings)

• Calories: 310 kcal
• Protein: 12g
• Carbohydrates: 28g
• Sugars: 4g
• Fat: 18g
• Fiber: 4g
• Sodium: 860mg

Note: Nutritional values can vary based on the type of chorizo and broth used.

---

💡 Tips & Tricks

• Use Spanish chorizo, not Mexican — Spanish chorizo is cured and seasoned with smoked paprika, offering that distinct flavor.
• Make it heartier by adding chickpeas or white beans for extra protein and fiber.
• Control the spice by adjusting the amount of paprika and omitting red pepper flakes if you prefer a milder soup.
• Use a blender for variety: Blend half the soup for a creamy-chunky texture that feels indulgent and comforting.
• Garnish creatively: Try a swirl of sour cream or crème fraîche, or sprinkle on crispy croutons for added crunch.

---

🌟 From the Chef – A Personal Note

What I love most about this Spanish Potato Soup with Chorizo is its honest simplicity. It doesn’t take a long list of ingredients to make something deeply flavorful and memorable. The chorizo brings all the warmth and smokiness, while the potatoes absorb every note like a sponge. Every spoonful reminds me of rustic European kitchens where food is made with heart, not fuss.

Whether you’re serving this as a weeknight dinner or part of a cozy gathering, it’s a sure crowd-pleaser. And it only gets better the next day, making it perfect for meal prep or leftovers.