Easy Spanish Potato Soup with Chorizo: Better Than Takeout
Easy Spanish Potato Soup with Chorizo is the ultimate cozy dinner. After making this many times, I discovered the trick to a creamy, not watery soup. The smoky, spicy flavors will make your kitchen feel like a tapas bar. Jump to the recipe card or keep reading for my best tips, including how to prevent a watery soup. If you love recipes like this, you’ll also enjoy Easy Meal Prep Steak and Arugula Salad for Dinner and Easy Spicy Miso Carrot Soup Recipe for Cozy Dinners.
Why This Easy Spanish Potato Soup with Chorizo: Better Than Takeout Is Pure Comfort
- Creamy and comforting
- Packed with smoky, spicy flavors
- Better than takeout
- Easy to make
What You'll Need for Easy Spanish Potato Soup with Chorizo: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Potatoes
- Chorizo
- Onion
- Garlic
- Tomatoes
- Chicken Broth
- Smoked Paprika
- Cumin
- Salt
- Pepper
- Bay Leaf
- Optional: Chopped Parsley
- Optional: Crumbled Bacon
- Optional: Sour Cream
đź“ť Ingredient Notes
- Potatoes: Use waxy potatoes like Yukon Gold for creamier soup.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Ensures a smooth, creamy soup without watering it down. → See on Amazon
- Heavy-Bottomed Pot — Even heat distribution prevents hot spots and burning. → See on Amazon
How to Make Easy Spanish Potato Soup with Chorizo: Better Than Takeout
- Step 1: Sauté chorizo, onion, and garlic until fragrant.
- Step 2: Add potatoes, tomatoes, chicken broth, and seasonings. Simmer until potatoes are tender.
- Step 3: Blend the soup until smooth. Add more broth if needed.
- Step 4: Serve hot, topped with your favorite toppings.
Cook's Tips for Perfect Easy Spanish Potato Soup with Chorizo: Better Than Takeout
- : For a smoother soup, blend until completely smooth. For a slightly chunky soup, blend until mostly smooth.
- Common mistake and fix: A watery soup usually means it was blended with too much liquid. To fix, simmer the soup until it reduces and thickens.
- : For a vegetarian version, omit the chorizo and use vegetable broth.
- : For a spicier soup, add more chorizo or a pinch of cayenne pepper.
Storing & Reheating Easy Spanish Potato Soup with Chorizo: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
Freezing Easy Spanish Potato Soup with Chorizo: Better Than Takeout
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a pot on the stove over medium heat until warmed through. Microwave: Reheat in the microwave in 30-second intervals, stirring between each, until warmed through.
Recipe Notes
- Chef tip: For a smokier flavor, use smoked paprika and add a pinch of smoked salt.
- Best substitution: Substitute the chorizo with ground beef or turkey for a different flavor profile.
- Make-ahead: Soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the soup is too thick, thin it out with a bit more broth or water. If it's too thin, simmer until it reduces and thickens.
Want to level up this recipe?
High-Quality Chicken Broth — Rich flavor and high protein content make it worth the investment. → Check price on Amazon
Easy Spanish Potato Soup with Chorizo: Better Than Takeout
Ingredients
Main Ingredients
- Potatoes
- Chorizo
- Onion
- Garlic
- Tomatoes
- Chicken Broth
Seasonings
- Smoked Paprika
- Cumin
- Salt
- Pepper
- Bay Leaf
Optional Toppings
- Chopped Parsley
- Crumbled Bacon
- Sour Cream
Instructions
- Step 1: Sauté chorizo, onion, and garlic until fragrant.
- Step 2: Add potatoes, tomatoes, chicken broth, and seasonings. Simmer until potatoes are tender.
- Step 3: Blend the soup until smooth. Add more broth if needed.
- Step 4: Serve hot, topped with your favorite toppings.
Notes
- Chef tip: For a smokier flavor, use smoked paprika and add a pinch of smoked salt.
- Best substitution: Substitute the chorizo with ground beef or turkey for a different flavor profile.
- Make-ahead: Soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the soup is too thick, thin it out with a bit more broth or water. If it's too thin, simmer until it reduces and thickens.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a pot on the stove over medium heat until warmed through.
- Microwave reheat: Reheat in the microwave in 30-second intervals, stirring between each, until warmed through.
- Make ahead: Soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 15g
- Carbs: 35g
- Fiber: 4g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 45mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spanish Potato Soup with Chorizo: Better Than Takeout FAQs
Yes, soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
A watery soup usually means it was blended with too much liquid. To fix, simmer the soup until it reduces and thickens.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, follow the same recipe but cook the potatoes under high pressure for 5 minutes, then proceed with the recipe.
Substitute the chorizo with ground beef or turkey for a different flavor profile.
A Warm Final Note
I can’t wait for you to try Easy Spanish Potato Soup with Chorizo: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
