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Spanish Potato Soup With Chorizo

Spanish potato soup with chorizo simmers Yukon Gold potatoes in a smoky chicken broth until fork-tender. Lightly mashing some of the potatoes gives the soup a thicker texture, finished with fresh parsley.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Spanish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 8 oz Spanish-style cured chorizo casing removed and sliced 1/4 inch thick
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 2 lb Yukon Gold potatoes peeled and cut into 3/4-inch pieces
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the chorizo and cook for 4 to 5 minutes, stirring occasionally, until it releases some fat and is lightly browned.
  3. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  4. Add the garlic and smoked paprika and stir for 30 seconds.
  5. Add the potatoes, chicken broth, bay leaf, salt, and black pepper.
  6. Bring to a boil over medium-high heat.
  7. Reduce the heat to maintain a gentle simmer and cook uncovered for 20 to 25 minutes, until the potatoes are fork-tender.
  8. Remove the bay leaf and lightly mash some of the potatoes against the side of the pot to thicken the soup.
  9. Stir in the parsley and serve.

Notes

For a thicker soup, lightly mash only some of the potatoes so the remaining pieces keep their shape. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the potatoes may soften. For a vegetarian variation, use plant-based chorizo and vegetable broth.