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Chorizo and Potato Soup

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Spanish Chorizo and Potato Soup is a delicious soup perfect for winter. It’s hearty, filling savory and oh so easy to make.

Sopas de Chorizo y Papas is a delicious spicy soup we love to make at home. 

The secret to making delicious potato chorizo soup is the quality of the chorizo.

Good quality chorizo doesn’t have to be expensive. It can be bought at your local supermarket.

How to find good quality chorizo?

When purchasing chorizo, make sure you are buying chorizo with clean ingredients.

Avoid chorizo that contains artificial ingredients and are loaded with chemicals.

You will find these chorizos next to the pizza toppings. To help you more, if the chorizos look like Lunchables than chorizo, then stay away from it.

You might like these recipes:

Where can you find good quality chorizo?

You can buy good quality Spanish chorizo at any grocery store in the meat department.

I purchased mine at Walmart.

What can you add to this soup besides chorizo and potatoes?

To make this soup, I use chorizo, onions, and potatoes as the base. You can also add some cooked bacon or some greens (like spinach) to mix it up a bit and make it your own. 

Can you free this Spanish Chorizo and Potato Soup?

I wouldn’t recommend it and the reason why is because of the potatoes. You see, potatoes do not freeze well. What will happen is that when it starts defrosting, it will break apart.

Can you saute the onions with wine?

You can also add around 1/4 cup of wine to the onions while they are getting cooked. 

That helps them caramelize a bit and bring out even more flavors. It’s definitely not the traditional way of doing it, but it’s a delicious variation! 

What are the ingredients to make Easy Chorizo and Potato Soup?

To make this Spanish soup, you are going to need:

  • Olive oil
  • Chorizo
  • Onion
  • Garlic cloves
  • Tomato paste
  • Paprika
  • Chicken stock
  • Large potatoes

How to make Spanish Chorizo and Potato Soup?

Using a large Dutch oven, heat the olive oil over medium heat.

Once the oil is warm, add the chorizo and cook for about 5 minutes or until the chorizo is nice and brown.

Next, add the onions and cook for an additional 5 minutes or until the onions are transparent and soft. 

Once the onions are soft, you are going to add the garlic and tomato paste. Continue to cook and stir regularly for one minute.

After that, you are going to lower the heat and add the chicken stock, paprika, and potatoes.

Bring the soup to a slow simmer and cook for about 30 minutes or when the potatoes are tender.

Add salt and pepper to taste and remove from heat.

Your Spanish Chorizo and Potato Soup are ready to serve.

Spanish Chorizo and Potato Soup Recipe

Now that you know how to make this easy Spanish soup it is time to print the recipe with the exact measurements.

Spanish Chorizo and Potato Soup

Spanish Chorizo and Potato Soup

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Easy to make Spanish Chorizo and Potato soup.

Ingredients

  • 3 Tbsp olive oil
  • 6 oz chorizo, sliced
  • 1 Onion, thinly chopped
  • 2 Garlic cloves, minced
  • 3 Tbsp tomato paste
  • 1 Tbsp paprika
  • 4 Cups chicken stock
  • 3 Potatoes, peeled and cut into big chunks

Instructions

Heat the olive oil in a large Dutch oven over medium heat, add the chorizo and cook for 5 minutes or until just browned.

Add onion and cook for 5 more minutes or until soft and transparent. Add garlic and tomato paste and cook stirring constantly for 1
minute. 

Reduce the heat to low, add paprika, chicken stock, and potatoes. Bring to a slow simmer and cook for 30 minutes or until the potatoes are tender.

Add salt and pepper to taste and remove from fire. 



Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 30mgSodium: 594mgCarbohydrates: 29gNet Carbohydrates: 0gFiber: 3gSugar: 5gSugar Alcohols: 0gProtein: 14g

Nutrition calculations might not be accurate.

Did you make this recipe?

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7 Comments

  1. Sounds interesting. I am used to Mexican chorizo, the raw kind that you fry up with eggs but I don’t think I’ve seen Spanish chorizo, I’ll have to look. I’m on the west coast.

    1. You know as a Puerto Rican I should have specified this because this is a good point you just made. Mexican chorizo is more spicy and Spanish chorizo is smoked and has garlic. I will tell you to try them both cause they are both good! 🙂

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