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Spanish Potato Soup With Chorizo

Spanish potato soup with chorizo—smoky, hearty broth simmered with Yukon gold potatoes, white beans, and browned chorizo. Finished with fresh parsley and a final drizzle of olive oil for a vibrant, restaurant-style bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Spanish
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 lb Yukon gold potatoes
  • 8 oz Spanish chorizo
  • 1 onion
  • 4 garlic
  • 1 red bell pepper
  • 1 can (14 oz) white beans drained
  • 1 can (14 oz) diced tomatoes
  • 5 cup chicken broth
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp turmeric
  • 0.25 salt and pepper to taste
  • 1 fresh parsley for garnish
  • 1 tbsp olive oil drizzle

Equipment

  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Heat olive oil in a large pot over medium heat, then cook the chorizo slices until browned and the fat has rendered, about 4 minutes.
  2. Remove the browned chorizo and set aside.
Build the flavor base
  1. Sauté the onion and red bell pepper in the chorizo drippings for 4-5 minutes until softened.
  2. Add the garlic and cook for 1 minute.
  3. Stir in the smoked paprika, cumin, and turmeric, then cook for 1 minute to bloom the spices.
Simmer the soup
  1. Add the diced tomatoes and chicken broth, then bring to a simmer.
  2. Add the cubed potatoes and cook 15-20 minutes, until tender.
  3. Add the white beans and the browned chorizo, then simmer 5 more minutes.
  4. Season with salt and pepper to taste, then garnish with fresh parsley and a drizzle of olive oil.

Notes

For the best texture, cut potatoes into uniform cubes so they finish tender but not mushy. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze for up to 2 months (thaw overnight and reheat gently). To make it lighter, use reduced-sodium chicken broth and choose a lower-fat chorizo if desired.