Spanish Potato Soup with Chorizo
Introduction
If you’re looking for a hearty and flavorful dish, this Spanish Potato Soup with Chorizo is perfect for warming up on a chilly day. It’s a beautiful combination of rich, smoky chorizo, tender potatoes, and aromatic spices, creating a comforting bowl that’s sure to become a favorite in your kitchen. Whether you’re hosting a dinner party or simply craving a casual weeknight meal, this recipe brings bold flavors and rustic vibes straight to your table.
Detailed Ingredients with Measures
Chorizo
200 g
Potatoes
500 g
Onion
1 medium, finely chopped
Garlic cloves
3, minced
Tomatoes
3, diced
Carrot
1 medium, sliced
Red bell pepper
1, diced
Smoked paprika
1 teaspoon
Ground cumin
1 teaspoon
Chicken stock
1 liter
Olive oil
3 tablespoons
Salt and pepper
to taste
Fresh parsley
chopped, for garnish
Prep Time
This recipe involves straightforward preparation steps that ensure the ingredients are ready to develop their flavors. You’ll need to slice the chorizo, dice the potatoes, chop the vegetables, and have everything ready to sauté. Prep time typically takes about 15 minutes.
Cook Time, Total Time, Yield
Cook time for this delicious Spanish potato soup is approximately 30 minutes. In total, including preparation, the recipe takes around 45 minutes from start to finish. It yields about 4 servings, making it ideal for a small family meal or dinner with friends.
Give this satisfying Spanish Potato Soup with Chorizo a try in your kitchen, and let the incredible flavors transport you to the heart of Spain!
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Detailed Directions and Instructions
Prepare the Ingredients
1. Peel and dice the potatoes into small pieces, approximately 1 cm in size.
2. Finely chop the onion and garlic.
3. Cut the chorizo into thin slices or cubes.
4. Peel and finely chop the carrot.
5. Dice the celery stalk into small pieces.
Start Sautéing
1. Heat olive oil over medium heat in a large pot.
2. Add the diced chorizo and cook for 5 minutes, stirring occasionally, until crispy and browned.
3. Remove the chorizo from the pot and set aside, leaving the rendered fat in the pot.
Sauté Vegetables
1. Add the chopped onion, garlic, carrot, and celery to the same pot.
2. Sauté for 5 minutes, stirring frequently, until the vegetables soften slightly.
Add Spices
1. Stir in sweet smoked paprika and ground cumin.
2. Cook for 1 minute to release the flavors of the spices.
Add Potatoes and Broth
1. Add the diced potatoes to the pot.
2. Pour in the chicken or vegetable broth.
3. Stir to combine all the ingredients.
Bring to a Simmer
1. Bring the soup to a boil over medium-high heat.
2. Reduce heat to low and allow the soup to simmer gently for 15-20 minutes, or until the potatoes are tender.
Blend the Soup
1. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.
Add Final Touches
1. Stir the crispy chorizo back into the soup. Reserve some for garnish if desired.
2. Taste and adjust seasoning with salt and pepper if necessary.
Garnish and Serve
1. Serve the soup with fresh parsley on top and any reserved crispy chorizo.
Notes
Consistency
– If the soup is too thick after blending, add more broth to adjust the consistency.
Vegetarian Option
– Replace chorizo with vegetarian sausage or smoked tofu for a vegetarian version.
Broth Choice
– Use vegetable broth if you want to keep the dish lighter or vegetarian.
Texture
– Blend less for a chunkier soup or more for a smoother consistency, depending on your preference.
Storage
– Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Optional Toppings
– Garnish with a drizzle of olive oil, grated cheese, or a dollop of sour cream for added richness.
Serving Suggestion
– Serve with crusty bread or a side of salad for a complete meal.
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Cook techniques
Preparing the Ingredients
Begin by peeling and cutting the potatoes into evenly sized cubes to ensure uniform cooking. Slice the chorizo thinly to allow the flavors to infuse well into the soup. Chop the garlic and onion finely for better distribution.
Browning the Chorizo
In a heavy-bottomed pot, cook the sliced chorizo over medium heat to release its flavorful oils. This step enhances the overall taste of the soup and gives it a rich, smoky base.
Sautéing Aromatics
Once the chorizo is browned, remove it from the pot, leaving the oils behind. Use the rendered chorizo oil to sauté chopped onion and garlic until they are soft and aromatic. This builds the foundational flavors of the soup.
Add Broth and Simmer
Pour in your vegetable or chicken broth after the aromatics are sautéed. Add the cubed potatoes, ensuring they are fully submerged. Reduce the heat to low and let the soup simmer slowly until the potatoes are tender and cooked through.
Adding Chorizo Back to the Soup
Once the potatoes are cooked, return the browned chorizo slices to the soup pot. Allow the chorizo to warm through and further enhance the flavor of the soup in the final stages of cooking.
Blending for Texture
Partially blend the soup using an immersion blender to create a creamier texture while still retaining some potato chunks for a hearty consistency. Be cautious not to over-blend—this soup achieves balance with a mix of creaminess and texture.
Finishing Touches
Adjust the seasoning with salt and black pepper to taste. Garnish the soup right before serving with fresh parsley or a little paprika for added color and flavor.
FAQ
Can I use a different type of sausage instead of chorizo?
Yes, you can substitute chorizo with another smoked sausage, but note that the soup may lack the distinctive smoky and slightly spicy flavor that chorizo provides.
How do I make this soup vegetarian?
To make the soup vegetarian, omit the chorizo and use smoked paprika to replicate its smokiness. Ensure you use vegetable broth instead of chicken broth.
Can I prepare the soup in advance?
Yes, this soup can be prepared ahead of time. Store it in an airtight container in the fridge for up to three days. Reheat gently on the stovetop before serving.
Can I freeze the soup?
This soup freezes well. Allow it to cool completely before transferring it into freezer-safe containers. Freeze for up to three months. Thaw in the fridge overnight and reheat on the stovetop when ready to serve.
Can I make the soup spicier?
To add more spice, you can include a pinch of red chili flakes or use a spicier variety of chorizo.
Is it necessary to blend the soup?
No, blending is optional and depends on your desired texture. You can skip blending if you prefer the soup with potato chunks and a broth-like consistency.
What can I use to garnish the soup?
Fresh parsley, a sprinkle of paprika, or even croutons make excellent garnishes for this soup. Be creative with your toppings to suit your preferences.
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Conclusion
The Spanish potato soup with chorizo is an irresistible combination of hearty ingredients and delightful, rich flavors. This comforting dish brings together the earthiness of potatoes and the smoky depth of chorizo, making it perfect for cold weather or a simple yet satisfying meal. Its layered textures and the burst of paprika and spices elevate it to a truly delicious experience. Perfectly paired with warm, crusty bread, this recipe is a true crowd-pleaser and an essential addition to your culinary repertoire.
More recipes suggestions and combination
Garlic Shrimp over Rice
Enjoy a light yet flavorful dish of juicy garlic shrimp served over a bed of perfectly cooked rice. This quick recipe pairs wonderfully with the Spanish potato soup for a complete meal.
Chorizo and Chickpea Stew
For another hearty option, try a warming chorizo and chickpea stew. The smoky flavors from the chorizo complement the potato soup beautifully.
Patatas Bravas
Crispy roasted potatoes topped with a rich and spicy tomato-based sauce. This Spanish classic is a great addition to your meal spread.
Spanish Omelette (Tortilla Española)
A simple and satisfying dish made with potatoes, onions, and eggs. Serve alongside the soup as a filling accompaniment.
Smoky Paprika Roasted Vegetables
Roast your favorite vegetables with olive oil and paprika for a smoky side dish that pairs excellently with the soup’s deep flavors.
