If you’re craving something comforting with a spicy kick, you’ve just found your new favorite: this Spicy Chorizo and Potato Soup Recipe is fan-freaking-tastic. It’s smoky, creamy, and packed with bold flavors that make it perfect for a cozy night in. I absolutely love how the chorizo crisps up and mingles with tender potatoes in a broth that’s rich but not heavy. Stick with me, and I’ll share all the tips to get this just right on your first try!
Why You’ll Love This Recipe
- Bold, Balanced Flavor: The smoky paprika and spicy chorizo create a warm, comforting taste that never feels overwhelming.
- Simple Ingredients: You probably have everything in your pantry or can grab them easily, no complicated shopping required.
- Easy to Customize: You can dial up the heat or switch up the cream for a dairy-free option without losing the magic.
- Perfect for Any Occasion: Whether it’s a quick weeknight dinner or a cozy weekend meal, it’s a crowd pleaser every time.
Ingredients You’ll Need
This Spicy Chorizo and Potato Soup Recipe comes together with straightforward ingredients that pack a punch. The star players work seamlessly together—you’ve got that rich, fatty bacon and chorizo, soft potatoes, and a savory broth lifted by smoked paprika and garlic. Here’s my rundown on each ingredient to help you shop smart.
- Bacon: Gives that irresistible smoky crunch and renders fat for flavoring the soup.
- Chorizo: Choose cured for deeper flavor or fresh if you want milder spice; diced for bite-sized goodness.
- White onion: Adds sweetness and depth once softened and slightly caramelized.
- Garlic: The aromatic backbone, minced finely so it spreads flavor evenly.
- Tomato paste: A secret umami booster that enriches the broth beautifully.
- Smoked paprika & paprika: Together they create that distinct smoky-earthy flavor with a touch of sweetness.
- Cayenne pepper: Adds the perfect controlled heat. Start small—you can always add more!
- Chicken stock: Low sodium is best so you control the seasoning levels in your soup.
- Yellow potatoes: These hold their shape but soften nicely, perfect for soup texture.
- Heavy cream: Optional but makes the soup luxuriously creamy. You can swap for yogurt or crème fraîche if you prefer.
- Fresh parsley: Adds a fresh herbal lift right before serving.
- Kosher salt & black pepper: To taste, of course—it brightens all those rich flavors.
Variations
I love playing around with this Spicy Chorizo and Potato Soup Recipe to suit whatever mood I’m in or what’s in my fridge. You can easily tweak it to be creamier, spicier, or even meat-free. It’s all about making it yours!
- Swap the sausage: I sometimes use linguica instead of chorizo for a slightly sweeter sausage flavor that still works beautifully.
- Dairy-free: Replace the cream with coconut milk or simply leave it out for a lighter broth-based soup.
- Veggie boost: Throw in some chopped kale or spinach toward the end—a delicious way to sneak in greens.
- Extra heat: Add more cayenne or a chopped fresh chili if you love a really fiery bowl, just keep an eye on your spice tolerance!
How to Make Spicy Chorizo and Potato Soup Recipe
Step 1: Crisp up the bacon and render the fat
Start by heating a large pot over medium-low heat, then add the chopped bacon. Cook it slowly until it’s crisp and golden so all that fat renders out. This fat is the foundation for flavor, so don’t rush it! Once crispy, use a slotted spoon to transfer the bacon to a plate—keep it warm for later. Pour out all but 2 tablespoons of the bacon fat from the pot; that’s the perfect amount to cook the chorizo in.
Step 2: Brown the chorizo
Turn the heat up to medium-high and add your diced chorizo. Stir frequently so it browns evenly and releases its flavors into the fat. This step builds the spicy, smoky base of your soup. It usually takes about 5 minutes for the chorizo to get nicely browned all over. Watch it carefully so it doesn’t burn.
Step 3: Soften the onion and add garlic and tomato paste
Lower the heat to medium-low and stir in the finely diced onion. Let it cook gently for 5-6 minutes until soft and just starting to caramelize on the edges—that little browning adds sweetness and depth. Then add minced garlic and tomato paste, stirring everything together for about a minute until wonderfully fragrant.
Step 4: Spice it up and add potatoes and broth
Time to sprinkle in the smoked paprika, regular paprika, and cayenne pepper. Stir constantly for 20-30 seconds to toast the spices lightly—this unlocks their full flavor potential. Pour in your chicken stock next, scraping up any bits stuck to the pot. Add the sliced potatoes and your reserved crispy bacon back into the pot. Increase heat and bring everything to a boil, then reduce it to a simmer.
Step 5: Simmer until potatoes are tender and finish with cream
Let the soup simmer gently for about 20 minutes. You’ll know it’s ready when the potatoes are soft but not falling apart—perfect for that lovely bite throughout the bowl. Stir in the heavy cream and give it a taste. Now is the moment to adjust with salt, pepper, and maybe a pinch more cayenne if you want it spicier. Finally, stir in fresh parsley for brightness and serve hot.
Pro Tips for Making Spicy Chorizo and Potato Soup Recipe
- Render Bacon Slowly: Cooking bacon on medium-low lets the fat melt out slowly, ensuring crispiness without burning.
- Don’t Skip Toasting Spices: To bring out the depth of paprika and cayenne, briefly cook them in the pot before adding liquids.
- Choose Your Chorizo Wisely: I learned early on that cured chorizo offers better texture for this soup than fresh, which can make the broth greasy.
- Add Cream Last: Stir cream in at the end off the heat or very low heat to prevent curdling and keep the soup silky.
How to Serve Spicy Chorizo and Potato Soup Recipe
Garnishes
I always sprinkle fresh chopped parsley right on top for a pop of color and freshness. Sometimes I add a dollop of sour cream or a few dashes of hot sauce if I want a little extra creaminess or heat. Crispy bacon bits on top are an absolute must if you reserved yours—it adds an irresistible crunch.
Side Dishes
This soup is so hearty it can stand alone, but I love pairing it with crusty bread or warm corn tortillas to scoop up every last drop. A simple green salad with a tart vinaigrette helps balance the richness if you want something lighter alongside.
Creative Ways to Present
For special occasions, I like serving this soup in mini cast iron pots or rustic mugs with a side of garlic butter toast. It turns any meal into a cozy celebration. You can also top portions with shredded cheese or sliced avocado for extra indulgence.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even better the next day. Just be sure the soup has cooled completely before sealing it.
Freezing
I’ve frozen this soup successfully several times. Use freezer-safe containers and leave a little headspace as the soup will expand. Thaw in the fridge overnight before reheating. Potatoes sometimes soften more after freezing, so it’s perfect if you like a stew-like consistency.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much, splash in a little water or broth to loosen it up. Avoid using the microwave if you can, as it tends to heat unevenly for cream-based soups.
FAQs
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Can I use fresh chorizo instead of cured chorizo in this soup?
You can, but keep in mind fresh chorizo contains more moisture and fat, which can make the soup greasier and less firm in texture. I prefer cured chorizo for a more balanced flavor and consistency in the soup.
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Is this soup very spicy?
The heat level depends on your cayenne pepper and chorizo choice. This recipe has a moderate kick, but you can always adjust the cayenne to taste—start small and add more if you like it hotter.
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Can I make this soup vegetarian?
To make a vegetarian version, substitute the chorizo with smoked paprika-seasoned mushrooms or plant-based sausage and use veggie stock instead of chicken broth. The smoky flavor from the spices really helps mimic the original.
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What can I use instead of heavy cream?
You can swap heavy cream with sour cream, plain yogurt, or crème fraîche for creaminess. If you want a dairy-free option, coconut milk works well, although it will add a slight coconut flavor.
Final Thoughts
This Spicy Chorizo and Potato Soup Recipe has become a staple in my kitchen for good reason—it’s the perfect balance of warming, hearty, and spicy without being overwhelming. I often find myself making it when friends come over, and they’re always asking for the recipe afterward! Give it a go, tweak it to your liking, and I promise you’ll want to make it again and again.
Print
Spicy Chorizo and Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Description
This Spanish Potato and Chorizo Soup is a hearty and flavorful dish featuring crispy bacon, spicy chorizo, tender potatoes, and a smoky blend of paprika spices simmered in rich chicken stock, finished with a touch of cream and fresh parsley for a comforting meal perfect for any day.
Ingredients
Meats
- 4 slices bacon, chopped
- 8 oz chorizo, diced
Vegetables & Aromatics
- 1 large white onion, finely diced
- 3 cloves garlic, minced
- 3–4 medium yellow potatoes, peeled, quartered, and sliced
- 1/4 cup chopped fresh parsley
Spices & Seasonings
- 1 tbsp tomato paste
- 1 tbsp smoked paprika
- 1 tbsp paprika
- 1/4 tsp cayenne pepper, or more to taste
- Kosher salt and black pepper, to taste
Liquids & Dairy
- 4 cups chicken stock, low or no sodium
- 1/4 cup heavy cream
Instructions
- Cook Bacon: Heat a large pot over medium-low heat and add the chopped bacon. Cook until the bacon is crisp and the fat has rendered, then remove the bacon to a plate, leaving the fat in the pot.
- Render Fat: Pour out all but 2 tablespoons of the bacon fat from the pot to retain flavor without excess grease.
- Brown Chorizo: Add the diced chorizo to the pot. Increase heat to medium-high and cook, stirring frequently, until it is nicely browned.
- Sauté Onion: Reduce the heat to low and add the finely diced onion to the pot. Cook for 5-6 minutes until the onion is soft and slightly browned around the edges.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for about 1 minute to blend the flavors.
- Spice it Up: Add the smoked paprika, paprika, and cayenne pepper. Cook for an additional 20-30 seconds to toast the spices.
- Add Stock and Potatoes: Pour in the chicken stock and add the sliced potatoes to the pot. Return the cooked bacon to the pot as well.
- Simmer Soup: Bring the soup to a boil over high heat, then lower to a simmer. Cook for about 20 minutes, or until the potatoes are soft and tender.
- Finish with Cream and Seasoning: Stir in the heavy cream, then taste and season with kosher salt, black pepper, and more cayenne pepper if desired.
- Add Fresh Parsley and Serve: Fold in the chopped fresh parsley and serve the soup hot for a flavorful and comforting meal.
Notes
- Chorizo: You can use linguica for a sweeter sausage flavor instead of spicy chorizo. The recipe uses cured chorizo (like Gaspar Chourico), but fresh chorizo will yield different results.
- Variations/Substitutions: There are various ways to personalize this soup including adjusting spice levels or swapping meats.
- Cream: The addition of heavy cream is optional but adds richness. You may substitute sour cream, plain yogurt, or crème fraîche if preferred.
- Bacon: For a crispy bacon topping, reserve the cooked bacon and sprinkle it on top when serving instead of adding it to the soup.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
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