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Spanish Potato and Chorizo Soup

June 21, 2019 By justalittlebitofbacon 4 Comments

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Spanish potato and chorizo soup is proof that a simple, weeknight dinner can be packed FULL of flavor! Spicy sausage, tender potatoes, just a little bit of bacon (yeah I went there), and plenty of paprika all come together to make a hearty meal perfect for a rainy summer’s evening or a cold winter’s night.

Two bowls of potato and chorizo soup showing the tender potatoes and browned sausage.

Hello, all!

Right now I’m all about summer foods and fresh produce and so many salads! But what to do when the weather is cool and rainy and all you want is a bowl of soup? Like today right now as I look out my window.

That’s a day when you need this spicy Spanish recipe! šŸ²šŸŒ§

Who’s with me? I hope you are, because this soup is amazing! It’s spicy and creamy and satisfying and exactly the soup you need to make tonight. It’s simple to make, but with plenty of layered flavors.

Flavors of This Recipe

  • Chorizo. The basis of this soup is the spicy, flavorful Spanish (and Portuguese) sausage which adds a huge punch of flavor all by itself.
  • Bacon. Yep, this recipe has bacon. And we all know how much flavor bacon adds to a dish!
  • Paprika. I use both sweet paprika and smoked paprika.
  • Potatoes. The potatoes are more here for their starchy, creaminess but yellow potatoes do add a lovely and buttery flavor.
  • Tomato paste. Umami!
  • Onion and garlic. The basis of so many amazing dinners!
  • Cayenne. The chorizo is spicy but we need a little cayenne to give it some more kick. How much is up to you!

A pot of potato and chorizo soup with a ladle ready to scoop some out.

How to make this

To make this spicy potato and chorizo soup saute some bacon, then chorizo and onions in your pot. Add stock, potatoes, and spices and simmer until the potatoes are soft and the flavors have melded together. Enrich with a little cream, add parsley, and serve.

There is a little more to it, but not much!

  1. Bacon. Saute it up and render out the fat. Once it is cooked, move it to a plate and leave back a couple tablespoons of the fat.
  2. Chorizo. Brown in the bacon fat.
  3. Onions. Now add these and get them all soft, translucent, and a little browned around the edges.
  4. Garlic, tomato paste, and spices. Soften the garlic, caramelize the tomato paste, and toast the spices a little. It’s all about flavor!
  5. Stock and potatoes. Add, bring everything to a simmer, and wait until the potatoes are nice and soft.
  6. Taste. Taste, add more spices if needed, and stir in the parsley.
  7. Eat. You’ve got this part!

Step by step on how to make the recipe.

Variations to try

While this soup is wonderful as written (or I would not have written it!), you might want to try a few other variations. Here are some ideas.

  • Sweet potatoes. Sweet potatoes are a great pairing for sausage and would add a few extra vitamins to mix as well.
  • Beans. Cannellini beans or chickpeas make it more stew-like, add more protein to the mix, and are a great winter variation.
  • Cilantro. Give the soup a more Mexican vibe by switching out the parsley.
  • Linguica. Change out the chorizo for its sweet (as in not spicy) Portuguese cousin. Great for serving to kids and anyone who doesn’t like too much spice.

Top view of a white bowl of potato and chorizo soup with a spoon.

More recipes using chorizo

  • Penne Alla Vodka with Chicken and Chorizo
  • Crispy Potato Skins with Chorizo
  • Acorn Squash Stuffed with Chorizo
  • Potato and Chorizo Spanish Tortilla  

If you try my recipe for Spanish Potato and Chorizo Soup, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Happy Eating, Annemarie

Spicy, creamy, and full of flavor! My Spanish potato and chorizo soup is simple to prepare and makes a satisfying and healthy dinner. Perfect for nights when you want dinner without any fuss. | justalittlebitofbacon.com #spanishrecipes #souprecipes #soup #spanish #chorizo #potatoes
Print Recipe
5 from 1 vote

Spanish Potato and Chorizo Soup

Spicy, creamy, and full of flavor! My Spanish potato and chorizo soup is simple to prepare and makes a satisfying and healthy dinner. Perfect for nights when you want dinner without any fuss.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Soup
Cuisine: Spanish
Keyword: chorizo soup, spanish potato soup
Servings: 4
Calories: 650kcal
Author: justalittlebitofbacon

Ingredients

  • 4 slices bacon, chopped
  • 8 oz chorizo, diced
  • 1 large white onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tbsp smoked paprika
  • 1 tbsp paprika
  • 1/4 tsp cayenne pepper, or more to taste
  • 4 cups chicken stock, low or no sodium
  • 3-4 medium yellow potatoes, peeled, quartered, and sliced
  • 1/4 cup heavy cream
  • kosher salt and black pepper, to taste
  • 1/4 cup chopped fresh parsley

Instructions

  • Heat a large pot and add the bacon. Cook on medium-low until crisp and the fat is rendered. Remove to a plate.
  • Pour out all but 2 tablespoons of the fat.
  • Add the chorizo and increase the heat to medium high. Cook, stirring frequently, until it is browned.
  • Reduce the heat to low and add the onion. Cook for 5-6 minutes, or until it is soft and a little browned around the edges.
  • Add the garlic and tomato paste. Cooke for 1 minute.
  • Add the smoked paprika, paprika, and cayenne. Cook for 20-30 seconds.
  • Pour in the chicken stock. Add the potatoes and return the bacon to the pot.
  • Increase the heat and bring the soup to a boil. Then lower the heat so that the soup is simmering. Simmer the soup for about 20 minutes. The potatoes will be soft and and tender.
  • Add the cream and stir in. Taste the soup and add salt, pepper, and more cayenne to taste.
  • Stir in the parsley and serve.

Notes

  • Chorizo: Use linguica if you prefer a sweet sausage instead of a spicy one. Also note that I used a cured chorizo (Gaspar Chourico). If you use a fresh variety you will have different results.
  • Variations/Substitutions: See post above for several variation ideas.
  • Cream: The cream is optional but very tasty in the soup. You can skip entirely or sub in sour cream/plain yogurt/creme fraiche.
  • Bacon: If you prefer a crispy topping, don't add the bacon with the potatoes but reserve it for the table.
A pot and a bowl of Spanish soup with text overlay - Chorizo and Potato Soup.
A white bowl of Spanish soup with text overlay - Chorizo and Potato Soup.

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Filed Under: gluten free, main courses, meaty main dishes, mediterranean recipes, recipe, soups and stews, spanish recipes Tagged With: bacon, chorizo, paprika, parsley, potatoes

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Comments

  1. Demi says

    August 28, 2020 at 6:40 am

    Looks great – if we don’t have heavy cream can we use creme fraiche instead?? šŸ˜€

    Reply
    • justalittlebitofbacon says

      August 28, 2020 at 1:44 pm

      Absolutely! Just stir it in at the end like the cream.

      Reply
  2. Joyce B says

    July 2, 2019 at 2:39 pm

    5 stars
    It was a rainy night and I was in the mood for some soup. I came across your recipe and thought I’d give it a try. Excellent! Loved the flavr!

    Reply
    • justalittlebitofbacon says

      July 2, 2019 at 6:11 pm

      I’m glad you enjoyed it! Thank you for the feedback.

      Reply

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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