Spanish Potato and Chorizo Soup
A spicy, creamy Spanish Potato and Chorizo Soup that's simple to prepare and makes a satisfying dinner.
Equipment
- large pot
Ingredients
- 4 slices bacon chopped
- 8 oz chorizo diced
- 1 large white onion finely diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 tablespoon smoked paprika
- 1 tablespoon paprika
- ¼ teaspoon cayenne pepper or more to taste
- 4 cups chicken stock low or no sodium
- 3-4 medium yellow potatoes peeled, quartered, and sliced
- ¼ cup heavy cream
- kosher salt to taste
- black pepper to taste
- ¼ cup fresh parsley chopped
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. Cook 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 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 can be substituted with linguica for a sweeter flavor. Cream is optional but adds great taste. Reserve bacon for topping if desired.
Nutrition
Serving: 1bowlCalories: 650kcal
Tried this recipe?Let us know how it was!