Spanish Chorizo and Potato Soup
A hearty and comforting soup featuring beef chorizo and tender potatoes.
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.
Notes
Enjoy this hearty soup with crusty bread or a side salad for a satisfying meal.