This Spanish potato and chorizo soup is a love letter to creamy, smoky and hearty soups. It's so cozy and warming, not to mention absolutely delicious, that you'll want to make a double batch!
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If this is not your first time visiting Skinny Spatula, you know by now that I live for hearty soups that are loaded with flavor. Throw in some creaminess, too, and that's a winner in my book.
My version of Spanish potato and chorizo soup combines tender chunks of potatoes with smoky, salty chorizo slices in a creamy yet quite light broth infused with warming spices.
It's a recipe loosely inspired by patatas a la Riojana, a rich potato and chorizo stew from Rioja, which I made soupier and creamier.
The result is so tasty that I actually find it difficult to express in words how good it is - you have to try for yourself!
Why you'll love this potato and chorizo soup
- It's spicy, creamy and super satisfying - just the kind of soup you want to warm you up on a chilly night.
- There are loads of flavors at play here, and the way they're layered makes every spoonful divine!
- You might have already guessed, but this chorizo soup actually tastes better the next day, so it's great for meal prep.
What you'll need
Chorizo - Spicy chorizo is a must for me in this soup, but if you're not a fan of fiery sausage, you can use a mild chorizo instead.
Potatoes - The best potatoes for this recipe are Yukon Gold (Maris Piper in the UK) or red potatoes. You want something waxy, not starchy, so they don't turn into mush in the soup.
Chickpeas - A can of chickpeas adds extra texture and fiber to your creamy chorizo soup.
Onion - I used regular yellow onion here, but red is a great option, too.
Bell pepper - Red bell peppers are perfect as they complement the chorizo flavor quite nicely.
Aromatics - A mix of fresh garlic, thyme, ground cumin, smoked paprika and tomato paste is the key to amazing flavor!
Half and half - Or single cream if you're in the UK. I wanted to keep things on the lighter side while still having a creamy soup. If you're not bothered by that, use heavy cream (double cream in the UK).
Chicken stock - Since the chorizo is already quite salty, I opted for low-sodium chicken stock. You can then adjust the salt to taste at the end.
Pro tip
Make sure you cook the onion and bell peppers almost to the point where they caramelize for the best flavor.
How to make chorizo and potato soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat a good splash of oil in a large pot over medium-high heat. Add the sliced chorizo and cook for 3-4 minutes until slightly crisp.
Toss in onion and bell pepper, cooking for 5 minutes or until soft, then stir in garlic and thyme for a minute more until fragrant.
Stir through the tomato paste, cumin, and smoked paprika and cook for a minute to toast them and release the flavors.
Add the potatoes, chickpeas, chicken stock, and bay leaves.
Simmer gently, covered, for 15-20 minutes or until potatoes are tender. Finish by stirring in half and half and parsley, heat through, then season to taste and serve with crusty bread.
Substitutions and variations
- You can leave out the cream completely if you want an even lighter version of this potato chorizo soup.
- Canned lentils also work well in this soup for extra texture and fiber.
- This soup is super easy to make vegan or vegetarian if you like - simply substitute the sausage with plant chorizo, the half and half with plant-based cream, and the chicken stock with a vegetable version.
Recipe tips and notes for the best Spanish chorizo soup
- If you'd like a consistency that's closer to a stew, only use 3 to 4 cups of water and simmer for longer until the liquid is reduced to your liking.
- The soup is hearty enough to enjoy on its own but everything's better with some crusty bread, isn't it? Especially when it comes to dunking it in that delicious broth!
Leftovers and storage
- This chorizo and potato soup tastes amazing the next day as the flavors have more time to develop. It will keep well for up to 3-4 days in an airtight container in the fridge.
- Reheat the soup gently on the stovetop, adding a bit of stock or water to loosen it if it looks too thick.
- Freeze any leftovers for up to 3 months and thaw overnight in the fridge before reheating.
If you've tried this Spanish potato and chorizo recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Spanish Potato and Chorizo Soup
Ingredients
- 1 tablespoon olive oil
- 5 oz (150 g) chorizo sausage, sliced
- 1 large onion, diced
- 1 large red bell pepper, diced
- 4 large garlic cloves, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons tomato paste
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 ½ lb (700 g) potatoes, peeled and cut into bite-size cubed
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 6 cups (1.5 liter) low-sodium chicken stock
- 2 bay leaves
- 1 cup (250 ml) half and half, single cream
- A handful fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the sliced chorizo and cook for 3-4 minutes until slightly crispy.1 tablespoon olive oil5 oz chorizo sausage
- Add the onion and bell pepper and continue to cook for 5 minutes. Next, add the garlic and fresh thyme and cook for another minute until fragrant.1 large onion1 large red bell pepper4 large garlic cloves1 tablespoon fresh thyme
- Stir in the tomato paste, ground cumin and smoked paprika and cook for a minute, stirring often, to toast the paste and spices.2 tablespoons tomato paste½ teaspoon ground cumin½ teaspoon smoked paprika
- Next, add the potatoes, chickpeas, chicken stock and bay leaves. Bring the soup to a boil, then reduce the heat to medium low and simmer, covered with a lid, for 15-20 minutes or until the potatoes are fork-tender.
- Stir in the half and half and parsley and continue to simmer for 2-3 minutes until heated through. Adjust the seasoning to taste and serve hot with your favorite crusty bread on the side.
Video
Notes
- Cut the potatoes into even, small cubes so they cook quickly and evenly.
- Omit the cream for a lighter soup.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Ann Coffey says
Just wondering. Is it okay to use sweet paprika instead because I don't like smoked paprika?
Alice says
Sure!
Debby Royster says
I made the potato and chorizo soup, used canellini beans rather than chickpeas. Really delicious, with some left over to freeze. Perfect for this cold weather. Yummy!!!
Greg says
Hi I made 2 lots of this the first pretty much to your recipe but mixed half potato and half sweet potato then instead of parsley I used coriander and also added a bit of turmeric.
The second one I done the same as above but instead of using cream I used coconut cream both came out beautiful.
Soph says
Absolutely fantastic recipe! Will be bringing this to my next potluck.
Heidi says
Thought this recipe looked interesting, however I think it could be better. So I deconstructed it. I used soyrizo instead I didn’t use the chickpeas because that didn’t make sense to me, instead I added corn, Ortega chilies, yellow heirloom carrots and Mexican oregano.
Alice says
I'm happy to hear those substitutions worked for you, Heidi!