As the weather turns crisp and the days grow shorter, there’s nothing quite like the comforting sensation of a warm bowl of soup. One evening, while pondering what to whip up for dinner, I uncovered a delightful blend of flavors hiding in my pantry: chorizo and chickpeas. Intrigued, I decided to create a dish that would embody the heart of rustic Spanish cuisine, and thus, my Spanish Potato and Chorizo Soup was born.
The rich aroma of sizzling chorizo melds with the sweet notes of bell peppers and onions, urging you to draw closer to the kitchen. The earthy embrace of potatoes and the creaminess from half-and-half create a symphony of taste that both warms the soul and satisfies hunger. This soup is more than just a meal—it’s a celebration of simple, wholesome ingredients coming together in perfect harmony. Whether you’re entertaining guests or just treating yourself to a cozy night in, this dish promises to impress. Ready to create something remarkable? Let’s dive into the recipe!
Why is Spanish Potato and Chorizo Soup a Must-Try?
Discover the magic of Spanish Potato and Chorizo Soup, where comfort meets flavor!
- Quick Prep: In just 20 minutes, enjoy a hearty meal that warms you inside out.
- Flavor Explosion: The chorizo infuses a rich, smoky essence, while bell peppers and spices add a delightful kick.
- Creamy Comfort: The addition of half-and-half transforms this dish into a luscious bowl of goodness.
- Versatile Dish: Perfect for cozy nights in or entertaining guests, it pairs seamlessly with your favorite crusty bread.
This soup is not just food; it’s an experience that brings joy to your table!
Spanish Potato and Chorizo Soup Ingredients
For the Base
- Olive oil – A splash to sauté the ingredients and enhance the flavors.
- Chorizo sausage – Infuses the soup with a rich, smoky flavor that defines this dish.
- Onion – Adds a sweet depth that complements the spices beautifully.
- Red bell pepper – Provides sweetness and color, making the soup visually appealing.
- Garlic – Imparts aromatic warmth that elevates the flavor profile.
- Fresh thyme – This herb enhances the natural tastes and adds a touch of freshness.
For the Soup
- Tomato paste – Brings a rich umami flavor and thickens the soup nicely.
- Ground cumin – Adds an earthy note that pairs perfectly with the other spices.
- Smoked paprika – Enhances the smoky flavor profile, truly making this a Spanish dish.
- Potatoes – Acts as the filling base; cut into cubes for even cooking.
- Chickpeas – Provides texture and protein, making the soup hearty and satisfying.
- Low-sodium chicken stock – The liquid gold that binds all flavors together.
- Bay leaves – Infuse the soup with a subtle herbal aroma during cooking.
For the Creaminess
- Half and half – Adds a creamy richness that makes each spoonful decadent.
- Fresh parsley – Chopped for garnish, adding a pop of color and freshness.
- Salt and freshly ground black pepper – Essential for seasoning to taste and balancing the flavors.
Each ingredient in this Spanish Potato and Chorizo Soup plays a pivotal role in creating a satisfying and heartwarming dish you’ll want to return to time and again!
How to Make Spanish Potato and Chorizo Soup
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Heat the oil: In a large heavy-bottomed pot, warm the olive oil over medium-high heat. Add the sliced chorizo and sauté for 3-4 minutes until it’s slightly crispy and fragrant.
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Sauté vegetables: Toss in the diced onion and red bell pepper, cooking for 5 minutes until softened. Next, add the garlic and fresh thyme, cooking for an additional minute until aromatic.
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Toast spices: Stir in the tomato paste, ground cumin, and smoked paprika. Cook for a minute, stirring constantly, to toast the paste and spices, enriching the soup’s flavor profile.
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Add main ingredients: Add the cubed potatoes, drained chickpeas, chicken stock, and bay leaves. Bring the mixture to a boil, then lower the heat to medium-low. Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender.
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Finish the soup: Gently stir in the half and half and chopped parsley. Allow to simmer for an additional 2-3 minutes until everything is heated through. Season to taste with salt and freshly ground black pepper, then serve hot with crusty bread.
Optional: Top with extra parsley for a fresh, vibrant finish.
Exact quantities are listed in the recipe card below.
Tips for the Best Spanish Potato and Chorizo Soup
- Choose Quality Chorizo: The flavor of your soup largely depends on the chorizo; opt for a high-quality brand for the richest taste.
- Avoid Overcooking Potatoes: Ensure the potatoes remain fork-tender, not mushy. Keep an eye on cooking time to maintain their texture.
- Adjust Creaminess: For a lighter alternative, use less half and half or substitute with whole milk without sacrificing flavor in your Spanish Potato and Chorizo Soup.
- Season Gradually: Start with less salt and adjust as needed after simmering; flavors concentrate as the soup cooks.
- Enhance Depth of Flavor: Allow the soup to sit for longer flavors to meld if you have time; it tastes even better the next day!
How to Store and Freeze Spanish Potato and Chorizo Soup
- Fridge: Store leftover soup in an airtight container in the fridge for up to 3 days. Make sure it cools down to room temperature before sealing to maintain freshness.
- Freezer: For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months. Leave some space at the top for expansion as it freezes.
- Reheating: Thaw frozen soup overnight in the fridge. Reheat gently on the stovetop over low heat, adding a splash of stock or water to regain the desired consistency.
- Portioning: Consider freezing in meal-sized portions for easy weeknight dinners. Simply defrost what you need for a quick and delicious meal!
What to Serve with Spanish Potato and Chorizo Soup?
As you savor the heartwarming flavors of your soup, consider these delightful pairings to round out your meal.
- Crusty Bread: A loaf of warm, crusty bread is perfect for dipping and soaking up every drop of the rich soup.
- Simple Green Salad: A refreshing salad of mixed greens and a light vinaigrette adds a crisp contrast, balancing the soup’s creamy texture.
- Roasted Vegetables: Sweet, caramelized roasted veggies like carrots and Brussels sprouts enhance the meal with earthy flavors and beautiful colors.
- Cheese Platter: A selection of Spanish cheeses, such as Manchego and Iberico, brings a savory note that complements the bold chorizo.
- Spanish Red Wine: A glass of fruity red wine, like Tempranillo, elevates the dining experience, inviting warmth and joy to your evening.
- Lemon Sorbet: For dessert, this light and refreshing treat cleanses the palate, providing a delightful contrast after the hearty soup.
Each of these pairings adds a unique touch, ensuring your dining experience is nothing short of extraordinary!
Make Ahead Options
These Spanish Potato and Chorizo Soup preparations are ideal for the busy home cook! You can chop and refrigerate the onions, red bell peppers, and garlic up to 3 days in advance, ensuring they’re ready to go when you are. Additionally, you can cook the soup, let it cool, and store it in an airtight container in the refrigerator for up to 24 hours. To keep the flavors fresh, wait to add the half and half until you’re ready to serve; just reheat the soup gently on the stove before stirring in the cream. This way, you enjoy a heartwarming bowl that’s just as delicious as when freshly made!
Spanish Potato and Chorizo Soup Variations
Feel free to explore these delightful changes to make your soup uniquely yours!
- Spicy Kick: Add 1-2 chopped jalapeños or a pinch of red pepper flakes for warmth and heat. A splash of excitement in every bite!
- Vegetarian Version: Swap chorizo for smoked tempeh or a plant-based sausage to create a hearty yet meat-free delight. The flavors still shine through beautifully!
- Creamy Vegan: Use coconut milk instead of half-and-half to maintain creaminess while keeping it dairy-free. This will impart a hint of sweetness that contrasts wonderfully with the spices.
- Extra Veggies: Toss in chopped carrots or spinach for added nutrition and color. The variety of textures makes each spoonful an adventure!
- Herb Infusion: Fresh basil or cilantro can replace parsley for a different herbal dimension. The aromatic lift will make your soup feel like a garden-fresh experience.
- Lentil Boost: Include 1 cup of cooked lentils for added protein and earthiness. They maintain the soup’s heartiness and deepen the flavor profile.
- Zesty Twist: Squeeze a bit of fresh lemon juice just before serving for a bright flavor contrast that lightens up the dish. A refreshing touch that dances on your palate!
- Cheesy Finish: Top with crumbled feta or grated cheese for a creamy finish and extra flavor. The richness melds beautifully with the soup’s spices.
Spanish Potato and Chorizo Soup Recipe FAQs
What type of chorizo should I use for Spanish Potato and Chorizo Soup?
Absolutely! For the most flavorful experience, I recommend using high-quality Spanish chorizo. The smoky flavor of this variety really enhances the soup and provides that authentic taste. If you can only find Mexican chorizo, it’s fine too; just note it may provide a spicier note and you’ll need to cook it longer before adding other ingredients.
How should I store leftover Spanish Potato and Chorizo Soup?
For best enjoyment, store any leftover soup in an airtight container in the fridge, where it will keep well for up to 3 days. Make sure to let it cool to room temperature before sealing to lock in that delicious flavor.
Can I freeze Spanish Potato and Chorizo Soup?
Very! You can freeze this soup for up to 3 months. To do so, pour the cooled soup into freezer-safe containers or bags, leaving some space at the top for expansion as it freezes. When you’re ready to enjoy, simply thaw it overnight in the fridge and reheat on the stovetop with a splash of stock or water for the perfect consistency.
What should I do if my soup is too thick?
If you find that your soup is thicker than you’d like, don’t worry! Just add a little bit of chicken stock or water. Start by adding a small amount, stirring well, and gradually adjust until you reach your desired consistency. This will bring the flavors back to life while making it easier to serve!
Is there a way to make this soup dairy-free?
Absolutely! To make your Spanish Potato and Chorizo Soup dairy-free, you can substitute the half and half with a non-dairy cream alternative or coconut milk. This will still provide a creamy texture without the dairy. Always make sure to check the labels for allergens, especially if you’re cooking for someone with food sensitivities.
Are there any allergens in Spanish Potato and Chorizo Soup?
Great question! This soup contains several common allergens, including dairy (half and half) and potentially gluten if your chorizo or stock isn’t gluten-free. If you’re making this for someone with allergies, I recommend using gluten-free chicken stock and a suitable dairy substitute. Always taste and adjust based on dietary needs.
Spanish Potato and Chorizo Soup for Cozy Nights In
Ingredients
Equipment
Method
- In a large heavy-bottomed pot, warm the olive oil over medium-high heat. Add the sliced chorizo and sauté for 3-4 minutes until slightly crispy and fragrant.
- Toss in the diced onion and red bell pepper, cooking for 5 minutes until softened. Next, add the garlic and fresh thyme, cooking for an additional minute until aromatic.
- Stir in the tomato paste, ground cumin, and smoked paprika. Cook for a minute, stirring constantly, to toast the paste and spices.
- Add the cubed potatoes, drained chickpeas, chicken stock, and bay leaves. Bring to a boil, then lower the heat to medium-low. Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Gently stir in the half and half and chopped parsley. Simmer for an additional 2-3 minutes until everything is heated through. Season with salt and pepper, then serve hot with crusty bread.