Description
This Spanish Potato Soup with Chorizo is a hearty and flavorful dish perfect for a cozy night in. The combination of spicy chorizo, tender potatoes, and aromatic spices creates a satisfying and delicious soup.
Ingredients
Units
Scale
Main Ingredients:
- 1 tbsp olive oil
- 9 ounces Spanish chorizo, sliced
- 1 green bell pepper, deseeded and chopped
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 carrot, peeled and chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 tbsp double concentrated tomato paste
- 2 tbsp flour
- 1.7 pounds waxy potatoes, peeled and cut into bite-sized pieces
- 6 cups chicken broth
- 3/4 cup heavy cream
- 2 tbsp chopped parsley
Instructions
- Sauté Chorizo and Vegetables: In a large pot, heat olive oil over medium heat. Add chorizo, bell pepper, onion, garlic, and carrot. Cook until vegetables are soft.
- Add Spices and Tomatoes: Stir in oregano, cumin, paprika, salt, black pepper, cayenne pepper, tomato paste, and flour. Cook for a few minutes.
- Add Potatoes and Broth: Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Finish Soup: Stir in heavy cream and parsley. Cook for a few more minutes until heated through.
- Serve: Ladle the soup into bowls and garnish with additional parsley if desired.
Notes
- You can adjust the spiciness of the soup by using mild or spicy chorizo.
- For a thicker consistency, mash some of the potatoes with a fork before adding the cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 50 mg