Easy Spanish Potato Soup with Chorizo — Better Than Takeout
Easy Spanish Potato Soup with Chorizo — creamy, comforting, and packed with flavor. After making this soup dozens of times, I’ve perfected the recipe for you. The smoky chorizo and crispy potatoes create a cozy, hearty soup that’s better than takeout. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Buffalo Chicken Dip Recipe and Easy Smoky Grilled Mushroom Skewers for Dinner.
Why This Easy Spanish Potato Soup with Chorizo — Better Than Takeout Is Pure Comfort
- Creamy and comforting
- Packed with smoky chorizo flavor
- Better than takeout, ready in 30 minutes
- Perfect for busy weeknights
What You'll Need for Easy Spanish Potato Soup with Chorizo — Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Russet potatoes
- Spanish chorizo
- Onion
- Garlic
- Canned diced tomatoes
- Smoked paprika
- Chicken broth
- Heavy cream
- Salt
- Black pepper
- Optional: Crusty bread
- Optional: Chopped fresh parsley
- Optional: Grated Parmesan cheese
📝 Ingredient Notes
- Russet potatoes: Peel and dice into 1-inch cubes.
🛒 Tools & Equipment I Recommend
- Immersion blender — Smoothes the soup perfectly without transferring to a blender. → See on Amazon
- Cast iron Dutch oven — Distributes heat evenly for perfectly cooked potatoes. → See on Amazon
How to Make Easy Spanish Potato Soup with Chorizo — Better Than Takeout
- Step 1: Dice potatoes and set aside. Heat olive oil in a large pot over medium heat. Add chorizo and cook until browned, about 5 minutes.
- Step 2: Add onion and garlic to the pot. Cook until softened, about 3 minutes. Stir in diced tomatoes and smoked paprika. Cook for 1 minute.
- Step 3: Add potatoes to the pot. Pour in chicken broth, bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
- Step 4: Use an immersion blender to partially blend the soup until creamy. Stir in heavy cream, salt, and pepper. Cook for an additional 2 minutes.
- Step 5: Serve hot, topped with crusty bread, chopped parsley, and grated Parmesan cheese.
Cook's Tips for Perfect Easy Spanish Potato Soup with Chorizo — Better Than Takeout
- : For a smoother soup, blend until completely smooth or leave some chunks for texture.
- Common mistake and fix: Don't overcook the potatoes. They can become mushy and watery. Cook until just tender.
- : For a vegetarian version, substitute the chorizo with smoked paprika and a can of drained and rinsed black beans.
- : For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño pepper.
Storing & Reheating Easy Spanish Potato Soup with Chorizo — Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: The soup can be made up to 2 days ahead. Store in the fridge and reheat when ready to serve.
Freezing Easy Spanish Potato Soup with Chorizo — Better Than Takeout
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a pot on the stove over medium heat, stirring occasionally. Microwave: Reheat in the microwave, stirring every 2 minutes until hot.
Recipe Notes
- Chef tip: For a faster cooking time, use a pressure cooker or Instant Pot.
- Best substitution: Substitute the heavy cream with canned coconut milk for a dairy-free version.
- Make-ahead: The soup can be made up to 2 days ahead. Store in the fridge and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little water or additional chicken broth.
Want to level up this recipe?
High-quality chicken broth — Enhances the flavor of the soup. I recommend using low-sodium broth to control the salt content. → Check price on Amazon
Easy Spanish Potato Soup with Chorizo — Better Than Takeout
Ingredients
Main Ingredients
- Russet potatoes
- Spanish chorizo
- Onion
- Garlic
- Canned diced tomatoes
Seasonings
- Smoked paprika
- Chicken broth
- Heavy cream
- Salt
- Black pepper
Optional Toppings
- Crusty bread
- Chopped fresh parsley
- Grated Parmesan cheese
Instructions
- Step 1: Dice potatoes and set aside. Heat olive oil in a large pot over medium heat. Add chorizo and cook until browned, about 5 minutes.
- Step 2: Add onion and garlic to the pot. Cook until softened, about 3 minutes. Stir in diced tomatoes and smoked paprika. Cook for 1 minute.
- Step 3: Add potatoes to the pot. Pour in chicken broth, bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
- Step 4: Use an immersion blender to partially blend the soup until creamy. Stir in heavy cream, salt, and pepper. Cook for an additional 2 minutes.
- Step 5: Serve hot, topped with crusty bread, chopped parsley, and grated Parmesan cheese.
Notes
- Chef tip: For a faster cooking time, use a pressure cooker or Instant Pot.
- Best substitution: Substitute the heavy cream with canned coconut milk for a dairy-free version.
- Make-ahead: The soup can be made up to 2 days ahead. Store in the fridge and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little water or additional chicken broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a pot on the stove over medium heat, stirring occasionally.
- Microwave reheat: Reheat in the microwave, stirring every 2 minutes until hot.
- Make ahead: The soup can be made up to 2 days ahead. Store in the fridge and reheat when ready to serve.
Nutrition Per Serving
- Calories: 420
- Protein: 18g
- Fat: 22g
- Carbs: 40g
- Fiber: 4g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 60mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spanish Potato Soup with Chorizo — Better Than Takeout FAQs
Yes, the soup can be made up to 2 days ahead. Store in the fridge and reheat when ready to serve.
Overcooking the potatoes can release too much starch, making the soup watery. Cook until just tender.
Yes, cook on high pressure for 5 minutes, then quick release the pressure.
Substitute with smoked paprika and a can of drained and rinsed black beans for a vegetarian version.
Yes, this soup is naturally gluten-free. Just be sure to check the labels on your broth and other ingredients to ensure they are also gluten-free.
A Warm Final Note
I can’t wait for you to try Easy Spanish Potato Soup with Chorizo — Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
