Easy Spanish Potato Soup with Chorizo
Easy Spanish Potato Soup with Chorizo is a comforting, hearty soup that’s perfect for chilly nights. After making this many times, I’ve discovered the trick to the creamiest texture is to blend half the soup. The smoky chorizo and a hint of paprika give this soup a rich, satisfying flavor that will warm you up from the inside out. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Chicken Brussels Sprout Salad and Fresh Mango Shrimp Summer Rolls.
Why This Easy Spanish Potato Soup with Chorizo Is Pure Comfort
- Creamy, comforting texture
- Smoky, rich flavor from chorizo
- Easy to make and ready in 30 minutes
- Perfect for meal prepping and freezing
What You'll Need for Easy Spanish Potato Soup with Chorizo
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Potatoes
- Chorizo
- Onion
- Garlic
- Chicken Broth
- Heavy Cream
- Paprika
- Salt
- Pepper
- Bay Leaves
- Oregano
- Optional: Chopped Parsley
- Optional: Crumbled Bacon
- Optional: Sour Cream
- Optional: Shredded Cheese
📝 Ingredient Notes
- Chorizo: You can use spicy or mild chorizo depending on your preference.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup easy and safe. → See on Amazon
- Heavy Duty Pot — Distributes heat evenly for even cooking. → See on Amazon
How to Make Easy Spanish Potato Soup with Chorizo
- Step 1: Heat olive oil in a large pot over medium heat. Add chorizo and cook until browned, about 5 minutes.
- Step 2: Add onion and garlic to the pot and cook until softened, about 5 minutes.
- Step 3: Add potatoes, chicken broth, paprika, salt, pepper, bay leaves, and oregano to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Step 4: Using an immersion blender, blend half of the soup until smooth. Stir in heavy cream and heat through.
- Step 5: Ladle soup into bowls and top with desired toppings. Serve hot and enjoy!
Cook's Tips for Perfect Easy Spanish Potato Soup with Chorizo
- : For a smoother soup, blend all of it instead of just half.
- Common mistake and fix: Don't overcook the potatoes or they'll become too mushy. If this happens, you can blend the soup more to smooth it out.
- : For a vegetarian version, substitute the chorizo with smoked paprika and a can of diced tomatoes.
- : To make this soup ahead of time, blend the soup before adding the heavy cream. Then, reheat and stir in the cream before serving.
Storing & Reheating Easy Spanish Potato Soup with Chorizo
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made ahead of time and reheated when ready to serve.
Freezing Easy Spanish Potato Soup with Chorizo
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a smokier flavor, cook the chorizo separately and crumble it on top of the soup before serving.
- Best substitution: You can substitute the heavy cream with milk for a lighter version.
- Make-ahead: This soup can be made up to 2 days ahead of time. Store in the fridge and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth. If it's too thin, simmer it for a few more minutes to reduce.
Want to level up this recipe?
Cast Iron Skillet — Even heat distribution for perfect cooking. → Check price on Amazon
Easy Spanish Potato Soup with Chorizo
Ingredients
Main Ingredients
- Potatoes
- Chorizo
- Onion
- Garlic
- Chicken Broth
- Heavy Cream
Seasonings
- Paprika
- Salt
- Pepper
- Bay Leaves
- Oregano
Optional Toppings
- Chopped Parsley
- Crumbled Bacon
- Sour Cream
- Shredded Cheese
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add chorizo and cook until browned, about 5 minutes.
- Step 2: Add onion and garlic to the pot and cook until softened, about 5 minutes.
- Step 3: Add potatoes, chicken broth, paprika, salt, pepper, bay leaves, and oregano to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Step 4: Using an immersion blender, blend half of the soup until smooth. Stir in heavy cream and heat through.
- Step 5: Ladle soup into bowls and top with desired toppings. Serve hot and enjoy!
Notes
- Chef tip: For a smokier flavor, cook the chorizo separately and crumble it on top of the soup before serving.
- Best substitution: You can substitute the heavy cream with milk for a lighter version.
- Make-ahead: This soup can be made up to 2 days ahead of time. Store in the fridge and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth. If it's too thin, simmer it for a few more minutes to reduce.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This soup can be made ahead of time and reheated when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 28g
- Carbs: 35g
- Fiber: 4g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spanish Potato Soup with Chorizo FAQs
Yes, you can make this soup up to 2 days ahead of time. Store in the fridge and reheat when ready to serve.
If your soup is too thin, simmer it for a few more minutes to reduce. If it's still too thin, you can thicken it with a cornstarch slurry.
Yes, you can freeze this soup for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can make this soup in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
This soup pairs well with a side of crusty bread or a simple green salad.
A Warm Final Note
I can’t wait for you to try Easy Spanish Potato Soup with Chorizo and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
