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
Scale
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
