Spanish Potato Soup with Chorizo
A creamy, savory soup combining rustic potatoes and spicy chorizo, perfect for warming the soul during colder months.
Ingredients
For the Soup
- 1 tbsp olive oil A golden elixir that elevates the soup's richness.
- 9 oz Spanish chorizo, sliced Infuses every spoonful with a smoky, savory punch.
- 1 green bell pepper, deseeded and chopped Adds a refreshing crunch and bright color.
- 1 yellow onion, finely chopped The base of sweet, aromatic flavor.
- 4 cloves garlic, minced Enhances depth of flavor.
- 1 carrot, peeled and chopped Brings natural sweetness and a pop of color.
- 1 tsp dried oregano Adds herbaceous aroma.
- 1 tsp ground cumin Provides warm spice.
- 1 tsp sweet paprika For a subtle hint of sweetness and color.
- 1 tsp salt Essential seasoning.
- 1 tsp black pepper Essential seasoning.
- ¼ tsp cayenne pepper A lively kick.
- 2 tbsp double concentrated tomato paste Adds richness and depth.
- 2 tbsp flour Helps thicken the soup.
- 1.7 lbs waxy potatoes, peeled and cut into bite-sized pieces Creamy morsels that provide heartiness.
- 6 cups chicken broth Flavorful base.
- ¾ cup heavy cream Provides a lush, velvety finish.
- 2 tbsp chopped parsley Fresh garnish.
Instructions
Preparation
- Prepare all ingredients: Peel and cut the potatoes into bite-sized pieces, deseed and chop the bell pepper, peel and chop the carrot, finely chop the onion, and mince the garlic.
Cooking
- In a large pot, heat olive oil over medium-high heat until shimmering.
- Add sliced chorizo and cook for about three minutes until it starts to brown.
- Add the chopped bell pepper and cook for 2 minutes.
- Add finely chopped onion and minced garlic, cooking until fragrant and soft, about 2 minutes.
- Stir in chopped carrot, salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper.
- Cook for an additional 2 minutes, allowing spices to infuse.
- Stir in double concentrated tomato paste and mix well.
- Add flour and ensure it's well-mixed.
- Add potatoes and chicken broth. Bring to a boil, cover, reduce heat to medium-low, and simmer for about 15 minutes or until potatoes are tender.
- Stir in heavy cream and chopped parsley, cooking for another three minutes. Adjust salt to taste.
- Serve alongside crusty bread.
Notes
Perfect for family dinners or casual gatherings. Consider using low-fat milk instead of heavy cream for a healthier alternative. Common mistakes include overcooking potatoes and neglecting to taste as you go.