Spanish Chorizo and Potato Soup: The Ultimate Comfort Food Recipe
Introduction to Spanish Chorizo and Potato Soup
This Spanish Chorizo and Potato Soup is a delightful and hearty dish that warms the soul. Perfect for chilly evenings or when you simply need a comforting bowl of goodness, this soup combines the rich flavors of Spanish chorizo with tender potatoes, creating a meal that’s both satisfying and nourishing. With each spoonful, you’ll experience a delightful blend of spices and textures that make this soup a family favorite.
A Personal Story Behind My Spanish Chorizo and Potato Soup Journey
Growing up, my family often gathered around the table for hearty meals that brought us closer together. This Spanish Chorizo and Potato Soup holds a special place in my heart as it reminds me of cozy family dinners, laughter, and love. I remember my grandmother making this soup on cold winter nights, filling our home with its delicious aroma. Now, I carry on this tradition, sharing this comforting recipe with my loved ones and creating new memories around the dinner table.
What Makes This Spanish Chorizo and Potato Soup Recipe Special?
What sets this recipe apart is its balance of flavors and the heartiness that Spanish chorizo brings to the dish. The combination of savory sausage, creamy potatoes, and aromatic herbs creates a depth of flavor that is simply irresistible. Additionally, this soup is not only easy to make but also versatile, allowing you to customize it with your favorite ingredients or sides. It’s perfect for any occasion — from casual weeknight dinners to gatherings with friends.
The Full Spanish Chorizo and Potato Soup Recipe
Ingredients
- 8-10 ounces beef chorizo, crumbled into small chunks
- 1 pound potato, peeled and cut into cubes
- 1 teaspoon oil
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1 green bell pepper, diced
- 2-3 sprigs thyme
- 1 bay leaf
- 3-4 cups chicken stock
- 1/2 cup heavy cream
- Salt to taste
- No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Instructions
- Heat a pot over medium heat and add the oil. This will help to sauté the chorizo and enhance its flavors.
- Add the crumbled chorizo to the pot and cook until it releases oil and lightly browns, about 5 minutes. Stir occasionally to ensure even cooking.
- Add the chopped onion and minced garlic to the pot. Sauté until softened, about 3-4 minutes. This step builds a flavorful base for your soup.
- Stir in the diced bell pepper and the tomato paste, sautéing for another minute. The tomato paste adds a rich depth of flavor.
- Add the cubed potatoes, thyme, bay leaf, and salt. Stir well to coat the potatoes with the fat and spices.
- Pour in warm chicken stock, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes until the potatoes are cooked through. Stir occasionally and add more stock if needed to keep the potatoes submerged.
- Once the potatoes are tender, add the heavy cream, stirring well to combine. Cover and simmer for an additional 6-7 minutes on low heat. This will give the soup a creamy texture.
- Before serving, garnish with chopped fresh parsley for a pop of color and added freshness.
Serving Suggestions and Variations for Spanish Chorizo and Potato Soup
This Spanish Chorizo and Potato Soup is delicious on its own, but you can elevate your meal by pairing it with crusty bread or a fresh side salad. For a bit of extra flavor, consider adding a sprinkle of smoked paprika or a dash of hot sauce. If you’d like to make it more vegetable-focused, feel free to add some chopped carrots or green beans during the cooking process. This soup is also great for meal prep, as it stores well in the fridge and tastes even better the next day!
Frequently Asked Questions About Spanish Chorizo and Potato Soup
Can I make this soup ahead of time?
Yes! This soup can be made ahead of time and stored in the refrigerator for up to three days. Just reheat it gently on the stove before serving.
Can I freeze Spanish Chorizo and Potato Soup?
Absolutely! This soup freezes well. Just allow it to cool completely, then transfer it to an airtight container. It can be frozen for up to three months. Thaw it overnight in the fridge before reheating.
Is there a vegetarian version of this soup?
Yes! You can replace the chorizo with a plant-based sausage and use vegetable broth instead of chicken stock for a vegetarian-friendly option.
How spicy is this soup?
The spice level can vary depending on the type of chorizo you use. If you prefer a milder soup, opt for a less spicy chorizo or reduce the amount added. You can also omit the hot sauce if you’re sensitive to spice.
What can I serve with this soup?
This soup pairs wonderfully with a variety of sides, including crusty bread, grilled cheese sandwiches, or a light salad for a complete meal.
Spanish Chorizo and Potato Soup
Equipment
- Large pot For cooking the soup.
Ingredients
Main Ingredients
- 8 ounces beef chorizo crumbled into small chunks
- 1 pound potato peeled and cut into cubes
- 1 teaspoon oil
- 1 medium onion chopped
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1 green bell pepper diced
- 3 sprigs thyme
- 3 to 4 cups chicken stock
- 1 2 cups heavy cream
- Salt to taste
- No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Instructions
- Heat a pot over medium heat and add the oil. This will help to sauté the chorizo and enhance its flavors.
- Add the crumbled chorizo to the pot and cook until it releases oil and lightly browns, about 5 minutes. Stir occasionally to ensure even cooking.
- Add the chopped onion and minced garlic to the pot. Sauté until softened, about 3-4 minutes. This step builds a flavorful base for your soup.
- Stir in the diced bell pepper and the tomato paste, sautéing for another minute. The tomato paste adds a rich depth of flavor.
- Add the cubed potatoes, thyme, bay leaf, and salt. Stir well to coat the potatoes with the fat and spices.
- Pour in warm chicken stock, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes until the potatoes are cooked through. Stir occasionally and add more stock if needed to keep the potatoes submerged.
- Once the potatoes are tender, add the heavy cream, stirring well to combine. Cover and simmer for an additional 6-7 minutes on low heat. This will give the soup a creamy texture.
- Before serving, garnish with chopped fresh parsley for a pop of color and added freshness.