This chorizo and potato soup is warm, hearty, and perfect for chilly days. With spicy chorizo, tender potatoes, and a mix of veggies, each spoonful is comforting and full of flavor!
I love how easy this soup is to make. You just cook everything in one pot, and soon you have a delicious meal that feels like a warm hug. Who doesn’t want that? 😊
Key Ingredients & Substitutions
Chorizo: This spicy sausage is the star of your soup, offering bold flavor. If you can’t find chorizo, try using spicy Italian sausage or even smoked sausage for a different twist.
Potatoes: I love using russet or Yukon Gold potatoes for their creamy texture when cooked. If you prefer a lower-carb option, diced cauliflower works great as a substitute!
Onion and Garlic: A must for depth of flavor! Sweet onions work well, and for garlic lovers, you can increase the amount used for a bolder garlic taste. Shallots can also be a nice substitute for a milder flavor.
Bell Pepper: Red bell pepper adds sweetness, but you can also use green or yellow peppers. For a spicier kick, jalapeños can replace part of the bell pepper.
Spices: Smoked paprika brings a nice depth to the soup. If you don’t have it, regular paprika or even chili powder can be used, though the flavor will change a bit.
How Can I Ensure My Potatoes Are Perfectly Cooked?
Getting the right texture with potatoes is key in this soup. Follow these tips:
- Uniform Size: Cut potatoes into evenly sized chunks. This helps them cook evenly.
- Cooking Time: Keep an eye on them as they simmer. Start checking for tenderness around 20 minutes.
- Done Test: Use a fork to poke a potato piece. It should slide in easily when they’re ready.
Overcooked potatoes can turn mushy, so check periodically to find that perfect balance!
Chorizo And Potato Soup
Ingredients You’ll Need:
For the Soup:
- 10 oz (280 g) chorizo sausage, sliced into rounds
- 4 medium potatoes, peeled and diced into chunks
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 large red bell pepper, chopped
- 2 tomatoes, chopped (or 1 cup canned diced tomatoes)
- 4 cups (1 liter) chicken or vegetable broth
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
For Garnish:
- Fresh parsley, chopped
- Chopped green onions
How Much Time Will You Need?
This flavorful soup takes about 10 minutes of prep time and around 30 minutes of cooking time. So, it’ll be ready in about 40 minutes total. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chorizo:
Start by heating the olive oil in a large pot over medium heat. Add the sliced chorizo and cook until it releases its oils and gets a light brown color, which should take about 4-5 minutes. Once done, take the chorizo out of the pot and set it aside, but leave that yummy oil in the pot.
2. Sauté the Aromatics:
Next, toss in the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion becomes soft and transparent. You’ll love the aroma filling your kitchen!
3. Add the Bell Pepper:
Now, stir in the chopped red bell pepper and let it cook for another 3 minutes until it becomes tender. This adds a sweet flavor to the soup.
4. Mix in the Veggies:
Time to add your diced potatoes and chopped tomatoes to the mixture. Sprinkle in the smoked paprika, cumin, and toss in the bay leaf for added flavor. Give everything a good stir to combine.
5. Pour in the Broth:
Now, pour in the chicken or vegetable broth and stir well so everything mixes together beautifully.
6. Bring to a Simmer:
Return the cooked chorizo to the pot. Bring the soup to a boil, then reduce the heat and let it simmer gently for about 20-25 minutes. This is when all the flavors come together and the potatoes become tender.
7. Season:
Once the potatoes are nice and soft, season the soup with salt and freshly ground black pepper to taste. Don’t forget to remove the bay leaf! It did its job of flavoring the soup.
8. Serve and Garnish:
Serve your soup hot, garnished with fresh parsley and chopped green onions for a nice touch of brightness. It’s delightful with crusty bread on the side!
Enjoy your comforting, spicy, and hearty chorizo and potato soup! Each spoonful is a warm hug for the soul. 😊
Can I Substitute the Chorizo with Another Sausage?
Absolutely! If you can’t find chorizo, spicy Italian sausage or smoked sausage can work well too. Just keep in mind that the flavor profile will change slightly, but it will still be delicious!
Can I Make This Soup Vegetarian?
Yes, simply omit the chorizo and use vegetable broth instead of chicken broth. You can add extra vegetables like mushrooms or lentils for added heartiness and flavor!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of water or broth if needed to loosen up the consistency.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw it overnight in the fridge before reheating to enjoy later.
