Spanish Potato Soup with Chorizo

You’ve had boring chicken noodle nights and sad microwave dinners—time to upgrade with something cozy, spicy, and gloriously simple. I stumbled on this Spanish Potato Soup with Chorizo during a week when I needed comfort food and zero drama. You’ll get a creamy, smoky, slightly spicy soup that feels like a hug and makes your kitchen smell like Spain did a housewarming party.

I’ll walk you through the ingredients, the exact steps, helpful pro tips, easy variations, and smart storage hacks so you can make this like a pro without doing a culinary degree. If you love potato-forward recipes, you might also enjoy this savory take on potato pancakes with savory beef and cheese — I tried them and yes, they live up to the hype.

Why You’ll Love This Recipe

• Quick comfort: You’ll have a full pot of soup ready in about 35–40 minutes.
• Flavor-packed: The chorizo brings smoky, garlicky heat without needing ten spices.
• Creamy texture: The potatoes and cream make a silky base that feels indulgent.
• Versatile: Swap chorizo heat levels or dairy options and still win.
• Crowd-pleaser: People actually fight over the last bowl. Not kidding.

Ingredients You’ll Need

• 1 tbsp olive oil
• 9 ounces Spanish chorizo (spicy or mild, 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
• ¼ 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
• ¾ cup heavy cream
• 2 tbsp chopped parsley

This ingredient list gives you everything you need to make a bowl that sings. Waxy potatoes hold shape better, so they deliver satisfying bites rather than collapsing into mash-ville.

How to Make (Step-by-Step)

STEP 1 — Prep Like a Chef (but faster)

Get your prep done before you start cooking. Peel and cut the potatoes into bite-sized pieces. Deseed, cut into strips and chop the bell pepper. Peel and chop the carrot. Finely chop the onion. Mince the garlic cloves and chop the parsley. Remove the casing from the chorizo if needed, cut lengthwise in half and slice.

I always prep everything on one big board so I don’t look like I’m wrestling the stovetop mid-recipe. Ever tried sautéing and chopping at the same time? Don’t.

STEP 2 — Build the Flavor

Heat oil over medium high in a large pot. Add chorizo and cook for 3 minutes until it starts to brown. Add bell pepper, cook for 2 minutes. Then add onion and garlic, cook for 2 minutes more. Stir in carrot, salt, black pepper, cumin, oregano, paprika and cayenne pepper. Cook for another 2 minutes.

You’ll smell the paprika and garlic and maybe consider calling your mother to tell her you’ve outdone yourself. FYI: the chorizo will render fat that becomes the backbone of the soup. Don’t waste it — embrace it.

STEP 3 — Thicken, Simmer, Finish

Add tomato paste, stir until combined. Add flour, stir until incorporated. Add potatoes and pour in broth. Bring to a boil, cover, reduce heat to medium low and simmer for 15 minutes or until the potatoes are tender.

When ready, add cream and parsley. Cook for 3 minutes. Taste and adjust salt. Serve with some crusty bread. Enjoy!

Yes, it’s that straightforward. The flour helps slightly thicken the broth so the finish feels lush without being heavy.

Pro Tips for the Best Results

• Use waxy potatoes (like Yukon Gold) so the soup keeps lovely chunks and avoids turning into a puree.
• Brown the chorizo well to get that smoky depth; don’t rush this step.
• Taste and adjust salt at the end because the chorizo and broth already pack sodium.
• Don’t overcook the potatoes; aim for fork-tender but not falling-apart.
• For lighter flavor, swap heavy cream for half-and-half or a vegan cream substitute.
• Make ahead: The flavors get better after sitting for a day, so plan for leftovers if you can.
• To thicken more, mash a few potato pieces against the pot sides with a spoon.

These tips will save you from common traps. IMO, the browning stage makes the biggest difference.

Fun Variations & Topping Ideas

Variations:

• Vegetarian swap: Use smoked paprika and diced mushrooms instead of chorizo for umami without meat.
• Spicier kick: Add extra cayenne or a diced jalapeño when sautéing.
• Seafood twist: Stir in cooked shrimp at the end for a surf-and-turf vibe.

Toppings:

• Chopped parsley (already in the recipe, because duh).
• A spoonful of sour cream for tang.
• Crispy chorizo bits reserved from cooking for crunch.
• Grated Manchego or cheddar because cheese improves everything.
• Toasted bread crumbs for texture contrast.

Would you have thought to add shrimp? Neither did I on the first try — but it worked shockingly well.

Storing and Reheating

• Refrigerate: Cool the soup to room temperature, store in an airtight container, and refrigerate for up to 4 days.
• Freeze: Freeze in portioned containers for up to 3 months; leave a bit of headspace for expansion.
• Reheat: Gently reheat on low heat, stirring often. If the soup thickens too much, add a splash of broth or water until you reach the desired consistency.
• Avoid boiling after adding cream to prevent curdling; warm gently.

Leftovers taste great the next day because the spices meld. That’s science and happiness combined.

Leftover ideas

• Potato soup to shepherd’s pie: Spread leftovers in a baking dish, top with mashed potatoes or breadcrumbs, and broil for a crusty finish.
• Savory breakfast hash: Fry leftover chunks with an egg on top for an instant upgrade.
• Soup as sauce: Thin leftover soup with broth and toss with pasta for a quick creamy meal.

Why eat the same bowl twice when you can turn it into three different meals? Efficiency wins.

Frequently Asked Questions (FAQ)

Can I use regular potato instead of waxy potatoes?

You can use russets, but they will break down more and create a creamier texture. I prefer waxy potatoes for chunkier bites.

Is chorizo necessary?

Nope. You can mimic the flavor with smoked paprika, garlic, and a bit of smoked salt. The soup won’t be identical, but it will still be tasty.

Can I make this dairy-free?

Yes. Replace heavy cream with full-fat coconut milk or a store-bought creamy plant substitute. The soup stays rich and satisfying.

How spicy does this get?

It depends on your chorizo. Use mild chorizo and reduce cayenne for a gentler heat. Use spicy chorizo and add more cayenne if you enjoy a significant kick.

Conclusion

This Spanish Potato Soup with Chorizo nails the comfort-food trifecta: fast, flavorful, and forgiving. You’ll impress yourself with minimal effort and maximum return. If you want a slightly different potato vibe, check out roasted sweet potato rounds with honey feta bliss for a sweet-savory side idea that pairs nicely.

If you liked this recipe, please leave a comment and a rating — I genuinely read them and love hearing your twists and stories. For another version and inspiration, see Skinny Spatula’s Spanish Potato and Chorizo Soup which inspired a few of my tweaks. Now go make soup and tell me if you added shrimp (I won’t judge — much). 🙂