There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with bold flavors and hearty ingredients. Today, I’m excited to share my recipe for Spanish Potato Soup with Chorizo. This dish is not only delicious but also easy to whip up, making it perfect for quick family dinners. If you’re looking for a cozy meal that feels like a warm hug, you’ve come to the right place!
Why You’ll Love This Recipe
- Hearty and filling, perfect for chilly evenings.
- Easy to make in one pot, minimizing cleanup.
- Rich in flavor with the perfect balance of spices.
- Great for meal prep and leftovers.
- Can be customized with your favorite ingredients.
Ingredients
To make this delightful soup, you’ll need the following ingredients:
- 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
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the cooking process! Follow these simple steps to create your own bowl of Spanish Potato Soup with Chorizo:
- 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.
- Heat the olive oil over medium-high heat in a large pot. Add the chorizo and cook for about 3 minutes until it starts to brown. Then, add the bell pepper and cook for 2 minutes. Next, add the onion and garlic, cooking for another 2 minutes.
- Stir in the chopped carrot, salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Cook for an additional 2 minutes to let those flavors meld together.
- Add the tomato paste and stir until combined. Then, sprinkle in the flour and stir until it’s fully incorporated.
- Now, add the potatoes and pour in the chicken broth. Bring the mixture to a boil, cover, reduce the heat to medium-low, and let it simmer for about 15 minutes or until the potatoes are tender.
- When the potatoes are ready, stir in the heavy cream and chopped parsley. Cook for another 3 minutes. Taste and adjust the salt if needed. Serve with some crusty bread and enjoy!
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your soup turns out perfectly:
- Feel free to adjust the spice level by choosing mild or spicy chorizo.
- For a creamier texture, blend a portion of the soup before adding the cream.
- Don’t skip the parsley; it adds a fresh flavor that brightens the dish.
- This soup can easily be made in advance and tastes even better the next day!
How to Serve
When it comes to serving this delightful soup, I love pairing it with some crusty bread for dipping. You can also serve it alongside a simple salad for a complete meal. If you’re looking for more ideas, check out my Zuppa Toscana Soup or Creamy Tuscan Chicken Soup for more comforting options!
Make Ahead and Storage
This Spanish Potato Soup with Chorizo is perfect for meal prep! You can make it ahead of time and store it in the refrigerator for up to 3 days. Just reheat on the stove over low heat, adding a splash of broth or cream if it thickens too much. You can also freeze it for up to 3 months. Just be sure to let it cool completely before transferring it to an airtight container.
So, whether you’re looking for good soups for winter or easy one pot soup recipes, this Spanish Potato Soup with Chorizo is sure to become a favorite in your home. Enjoy the warmth and comfort it brings, and don’t forget to share it with your loved ones!

Spanish Potato Soup with Chorizo
Ingredients
Method
- Peel and chop potatoes, prepare vegetables and slice chorizo.
- Cook chorizo in oil until browned, add vegetables and spices, cook for 2 minutes.
- Add tomato paste and flour, then potatoes and broth. Simmer until potatoes are tender, about 15 minutes.
- Stir in cream and parsley, cook for 3 minutes. Adjust salt and serve.