Name: Spanish Potato Soup with Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 8 ounces Spanish chorizo sausage, sliced into 1/4-inch rounds; 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 1 small red bell pepper, diced; 3 cloves garlic, minced; 1 1/2 pounds waxy potatoes, peeled and cut into 3/4-inch cubes; 1 teaspoon smoked paprika; 1/4 teaspoon crushed red pepper flakes; 6 cups low-sodium chicken broth; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 bay leaf bay leaf; 1/2 cup heavy cream; 2 tablespoons chopped fresh parsley; 1 tablespoon sherry vinegar

Spanish Potato Soup with Chorizo tastes smoky, hearty, and a little bit spicy, like a hug from a Spanish grandma who doesn’t believe in small portions. It works perfectly for busy weeknights or cozy weekends, since you can get it on the table in about 45 minutes. I first cooked a version of this soup in a tiny apartment kitchen with one dull knife and a single pot, so if I pulled it off there, you can absolutely nail it at home.

Why Spanish Potato Soup with Chorizo Is Worth It

This soup hits that perfect balance of rich and comforting without feeling heavy. The chorizo brings smoky paprika and garlic, the potatoes turn silky and tender, and the broth thickens just enough to feel luxurious.

You cook everything in one pot, so cleanup stays easy. It also reheats beautifully, which makes it a great meal prep option for lunches or quick dinners.

“Deep smoky flavor, tender potatoes, and serious comfort in a bowl—Spanish Potato Soup with Chorizo just became a regular in my kitchen. ★★★★★”

Ingredients You Need

Chorizo & aromatics

8 oz Spanish chorizo, cured, sliced into half-moons
- Use Spanish chorizo, not Mexican chorizo. Spanish chorizo comes smoked and firm, and it slices like sausage.
1 large yellow onion, finely chopped
3 cloves garlic, minced
1 medium carrot, diced small (adds sweetness and color)
1 rib celery, diced (optional, but adds nice flavor)

Potatoes & broth

1.5–2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
- Yukon Golds hold shape and turn creamy. Russets work in a pinch but break down more.
4 cups low-sodium chicken broth
- Use a good boxed brand; I like brands with short ingredient lists and no weird sweetness.
1–2 cups water, as needed to adjust thickness

Tomato & seasoning

1 cup canned crushed tomatoes or tomato passata
1 tsp smoked paprika (pimentón), sweet or bittersweet
1/2 tsp hot smoked paprika or cayenne, to taste
1 bay leaf
1/2 tsp dried thyme or 1 tsp fresh thyme leaves
1/2–3/4 tsp kosher salt, to taste
1/4 tsp black pepper

Finishing touches

2–3 tbsp extra-virgin olive oil (some for cooking, some for drizzling)
1/4 cup chopped fresh parsley
1–2 tbsp chopped fresh chives or green onion (optional)
Lemon wedges, for squeezing over bowls (highly recommended)

Pantry shortcuts & swaps

Use frozen chopped onions and carrots if you want to skip knife work.
Use jarred minced garlic if you need speed; just reduce slightly since it tastes strong.
Use chicken bouillon paste plus water instead of boxed broth if that’s what you keep on hand.
Use pre-sliced Spanish chorizo from the deli section if you do not want to slice sausage at home.

Equipment list

Large heavy-bottomed pot or Dutch oven (5–6 quart)
Cutting board and sharp knife
Wooden spoon or spatula
Ladle
Potato masher or immersion blender (optional, for thickening)
Measuring cups and spoons

Quick Tips & substitutions

Use Spanish chorizo, not Mexican, so the soup stays smoky and not greasy or crumbly.
Brown the chorizo slowly on medium heat so it releases flavorful oil without burning.
Cut potatoes into even chunks so they cook at the same rate.
Add hot smoked paprika or a pinch of cayenne if you like more heat.
Swap chicken broth with vegetable broth for a lighter flavor.
Replace chorizo with smoked turkey sausage if you avoid pork.
Use canned new potatoes in a pinch; add them later so they do not turn mushy.
Stir in a splash of lemon juice right before serving to brighten the flavors.
Mash a few potatoes in the pot to thicken the soup without cream.
Add a handful of spinach or kale at the end for extra greens.

How to Make Spanish Potato Soup with Chorizo

Step 1: Brown the chorizo

Set a large pot over medium heat. Add 1 tablespoon of olive oil, then add the sliced Spanish chorizo. Cook 4–6 minutes, and stir occasionally until the edges turn browned and the fat renders into the pot.

Scoop the chorizo out with a slotted spoon and set it aside. Leave the flavorful oil in the pot, since that oil carries a ton of smoky paprika flavor.

Step 2: Soften the aromatics

Add another tablespoon of olive oil if the pot looks dry. Add the chopped onion, carrot, and celery. Stir and cook 5–7 minutes over medium heat until the vegetables turn soft and the onion turns translucent and lightly golden around the edges.

Add the minced garlic and cook 30–60 seconds, just until it smells fragrant. Stir constantly so the garlic does not burn.

Step 3: Toast the spices and add tomato

Sprinkle in the smoked paprika, hot paprika or cayenne, thyme, black pepper, and a small pinch of salt. Stir and cook about 30 seconds so the spices bloom in the oil and coat the vegetables. This step deepens the flavor of the soup.

Pour in the crushed tomatoes and stir well. Let the mixture bubble for 2–3 minutes so the tomato cooks slightly and loses its raw edge.

Step 4: Add potatoes and broth

Add the potato chunks to the pot and stir so they mix with the tomato and vegetables. Pour in the chicken broth and enough water to cover the potatoes by about 1/2 inch. Add the bay leaf.

Bring the pot to a gentle boil over medium-high heat. Once it boils, reduce the heat to medium-low so the soup simmers steadily but not violently.

Step 5: Simmer until potatoes turn tender

Simmer the soup 18–22 minutes, uncovered, until the potatoes turn very tender when you pierce them with a fork. Stir occasionally so nothing sticks to the bottom. Taste the broth halfway through and adjust salt if needed.

If the liquid level drops too much, add a bit more water or broth. You want the potatoes fully submerged so they cook evenly.

Step 6: Thicken the soup (optional but tasty)

Use a potato masher and gently mash some of the potatoes right in the pot. Mash as much or as little as you like, until the soup reaches your ideal thickness. You still want plenty of potato chunks for texture.

If you own an immersion blender, pulse it a few times in just one area of the pot, and keep most of the soup chunky. Add a splash of water or broth if it thickens more than you like.

Step 7: Add chorizo back and finish

Add the browned chorizo and any juices back into the pot. Stir and let the soup simmer 5 more minutes so the flavors mingle. Taste and adjust salt, pepper, and heat level.

Turn off the heat and stir in chopped parsley and a drizzle of olive oil. Squeeze a little lemon juice into the pot or over individual bowls to brighten everything.

Step 8: Serve

Ladle Spanish Potato Soup with Chorizo into warm bowls. Top with extra parsley, chives or green onion, and another tiny drizzle of olive oil if you want a glossy finish. Serve with crusty bread or a simple green salad on the side.

Recipe Variations

Gluten-free:
- Use gluten-free broth.
- Check the chorizo label and pick a brand without wheat or fillers.
Vegan:
- Swap chorizo with smoked paprika chickpeas or smoked tofu cubes.
- Use vegetable broth and add a splash of soy sauce or tamari for depth.
Low carb:
- Replace half the potatoes with cauliflower florets.
- Cut the potatoes smaller and keep the overall amount lower.
Extra hearty:
- Add a can of drained chickpeas or white beans in the last 10 minutes.
- Stir in shredded rotisserie chicken along with the chorizo.
More veggies:
- Toss in chopped kale or spinach during the last 5 minutes of cooking.
- Add diced red bell pepper with the onions for sweetness and color.

Ways to Serve Spanish Potato Soup with Chorizo

With warm crusty bread or garlic toast for dunking.
Alongside a simple green salad with lemony dressing.
With a side of roasted vegetables for extra color and nutrients.
With a bowl of olives and marinated peppers for a Spanish-style spread.
Topped with a spoonful of plain Greek yogurt for creaminess.
With warm corn or flour tortillas on the side to scoop up the broth.

Storage Success

Let Spanish Potato Soup with Chorizo cool until it reaches room temperature, then transfer it to airtight containers. Store it in the fridge for 3–4 days, and reheat gently on the stove over medium-low heat with a splash of water or broth if it thickens. The flavors deepen by the next day, so leftovers taste even better. You can also freeze it for up to 2 months, and thaw it overnight in the fridge before reheating.