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Spanish Potato Soup with Chorizo

Hearty Spanish Potato Soup with Chorizo for Cozy Nights

This Spanish Potato Soup with Chorizo is a creamy, flavorful dish perfect for chilly evenings, featuring smoky chorizo and hearty potatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: Spanish
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can be substituted with vegetable oil
  • 8 ounces Spanish Chorizo Can use smoked bacon for variation
  • 1 medium Green Bell Pepper Red bell pepper can be swapped
  • 1 medium Yellow Onion Essential for flavor
  • 3 cloves Garlic Fresh is best
  • 1 medium Carrot Consider zucchini for a veggie boost
  • 1 pound Waxy Potatoes Avoid starchy varieties
For Seasoning
  • 1 teaspoon Ground Cumin Adjust for preferred spice level
  • 1 teaspoon Dried Oregano Great for layering flavors
  • 1 teaspoon Sweet Paprika Use more for pronounced flavor
  • to taste Salt Adjust as needed
  • to taste Black Pepper Adjust as needed
  • 1/4 teaspoon Cayenne Pepper Increase for more heat
For Thickening & Flavor
  • 2 tablespoons Double Concentrated Tomato Paste Fresh tomatoes are a good alternative
  • 2 tablespoons Flour Replace with cornstarch for gluten-free
  • 4 cups Chicken Broth Homemade preferred
For the Creamy Finish
  • 1 cup Heavy Cream Can be replaced or omitted
  • 1/4 cup Chopped Parsley Optional but recommended

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Prep ingredients by peeling and chopping potatoes, bell pepper, onion, garlic, and carrot into bite-sized pieces. Slice the chorizo thinly.
  2. In a large pot, heat olive oil over medium heat. Add sliced chorizo and cook for 3 minutes until browned.
  3. Stir in chopped bell pepper and sauté for 2 minutes, then add onion and garlic and cook for an additional 2 minutes.
  4. Mix in diced carrot, salt, pepper, cumin, oregano, paprika, and cayenne, cooking for 2 more minutes.
  5. Add tomato paste and flour to the pot, stirring until fully integrated and cooking for 1 minute.
  6. Add chopped potatoes and chicken broth, bringing to a boil then reducing heat to simmer for 15 minutes.
  7. Stir in heavy cream and chopped parsley, cooking for 3 more minutes. Adjust seasoning before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Ready in 45 minutes, making it ideal for busy weeknights. Perfect with crusty bread.

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