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Spanish Potato Soup With Chorizo

Spanish potato soup with chorizo simmers Yukon Gold potatoes in chicken broth until tender, then gets a thicker texture from mashing a few potatoes against the pot. Smoked paprika and fresh parsley round out this hearty one-pot soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Spanish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 8 oz Spanish-style cured chorizo casing removed if needed, sliced 1/4 inch thick
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 2 lb Yukon Gold potatoes cut into 3/4-inch pieces
  • 6 cups chicken broth low-sodium
  • 1 bay leaf
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat, add the chorizo, and cook for 4 to 5 minutes, stirring occasionally, until it releases some of its fat and begins to brown.
  2. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and smoked paprika and cook for 30 seconds.
  4. Add the potatoes, chicken broth, bay leaf, and salt, and bring to a boil.
  5. Reduce the heat to maintain a gentle simmer, cover, and cook for 15 to 20 minutes, until the potatoes are tender when pierced with a fork.
  6. Remove and discard the bay leaf.
  7. Mash a few potato pieces against the side of the pot to thicken the soup.
  8. Stir in the black pepper and parsley and serve.

Notes

For a thicker soup, mash a few extra potato pieces against the pot. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months, keeping in mind the potatoes may soften after thawing. For a vegetarian variation, use vegetable broth and plant-based chorizo.