Description
A comforting bowl of Spanish potato soup with chorizo, blending creamy potatoes with savory, smoky delights.
Ingredients
Scale
- 1 lb beef chorizo
- 3 medium potatoes (Russet or Yukon Gold)
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1/2 cup cream (optional)
- Salt and pepper to taste
Instructions
- Heat some oil in a large pot over medium heat. Add the chorizo and cook until browned, about 5-7 minutes.
- Stir in the diced onion and minced garlic, letting them soften for about 3 minutes.
- Toss in the chopped potatoes and seasonings. Stir well to coat the potatoes with flavors.
- Pour in the broth, bringing everything to a boil. Reduce the heat and simmer for about 20 minutes, or until potatoes are tender.
- Blend until smooth with an immersion blender, or mash with a potato masher for a chunkier texture. Add cream if desired.
- Taste and adjust seasoning, then serve hot with fresh herbs or cheese if desired.
Notes
Pair with crusty bread or a side salad for a delightful meal. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing and Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 60mg
Keywords: Spanish soup, chorizo, potato soup, comfort food, hearty soup