This Spanish potato soup with chorizo takes the humble potato and turns it into something deeply savory and comforting. Smoked Spanish chorizo renders its brick-red paprika oil into the pot, and that oil becomes the flavor base for everything that follows: sweet onion, garlic, and a spoonful of smoked paprika that blooms in the fat.
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The potatoes simmer until they just start to break down at the edges, which naturally thickens the broth without any cream or flour. A handful of wilted greens and a splash of sherry vinegar at the end keep the soup from feeling heavy, and a jammy finish of olive oil and parsley brightens each bowl.
It comes together in one pot in under an hour, most of which is hands-off simmering, making it a realistic weeknight dinner that tastes like it cooked all day. Serve it with crusty bread to soak up every last drop of that smoky broth.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons olive oil
Use a decent everyday extra-virgin olive oil; it carries the paprika flavor. Substitute with any neutral oil if you prefer a lighter taste.
10 ounces (280g) Spanish chorizo, diced
Look for cured, dry Spanish chorizo, not fresh Mexican chorizo, which behaves differently. If you can only find the fresh kind, cook it fully and drain the excess fat before adding potatoes.
1 large yellow onion, diced (about 1 1/2 cups)
Yellow onion gives the sweetest base; white or sweet onion works fine. Avoid red onion, which turns the broth an odd color.
4 garlic cloves, minced
Fresh garlic is best here; 1 teaspoon garlic powder can stand in if you are out. Add it late so it does not burn.
1 1/2 teaspoons smoked paprika (pimentón)
Spanish smoked paprika is the soul of this soup; use sweet (dulce) or hot (picante) to taste. Regular paprika lacks the smoke, so add a pinch of chipotle powder as a substitute.
2 pounds (900g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
Yukon Golds turn creamy and hold their shape; russets work but break down more. Red potatoes are a good substitute if you want firmer pieces.
6 cups (1.4L) low-sodium chicken broth
Homemade or good-quality boxed broth makes a big difference. Vegetable broth makes it vegetarian if you also swap the chorizo for smoked tofu.
1 bay leaf
A single bay leaf rounds out the broth; fresh is more aromatic than dried. Skip it if you do not have one, but do not substitute with other herbs.
3 cups (90g) packed baby spinach or chopped kale
Spinach wilts in seconds; kale needs an extra 3 minutes. Frozen spinach (thawed and squeezed) is a fine substitute in a pinch.
1 tablespoon sherry vinegar
The acid lifts the whole pot; red wine vinegar or apple cider vinegar are good substitutes. Add it off the heat so the aroma stays bright.
2 tablespoons chopped fresh parsley, plus more for serving
Flat-leaf parsley is the classic garnish; cilantro gives a different, brighter profile. Stir in at the end to keep it green.
Tips & Tricks
Do not let the paprika burn
Bloom it for only 30 seconds over medium heat and pull the pot off the burner if it starts to darken, or it turns bitter.
Cut potatoes evenly
Keep the chunks uniform at about 1 inch so they cook at the same rate and some break down to thicken the broth.
Salt in layers
Season the chorizo and onions early, then taste and adjust only after the potatoes are tender, since cured chorizo is already salty.
Add greens at the very end
Spinach needs just 1 minute of heat; overcooking turns it dull and gray.
Pro Tips
Step-by-Step Instructions
1. Brown the chorizo
Heat the olive oil in a large Dutch oven over medium-high heat (375°F/190°C) for 2 minutes, then add the diced chorizo and cook for 5 to 6 minutes, stirring occasionally, until the edges are crisp and golden brown and the oil is stained deep red. Transfer the chorizo to a plate with a slotted spoon, leaving the fat behind.
2. Soften the aromatics
Lower the heat to medium (300°F/150°C) and add the onion to the paprika oil. Cook for 6 to 7 minutes, stirring, until the onion is translucent and soft, then add the garlic and cook 1 minute more until fragrant but not browned.
3. Bloom the paprika
Stir in the smoked paprika and cook for 30 seconds, stirring constantly, until it smells toasty and the mixture darkens slightly. Do not walk away; paprika scorches fast.
4. Simmer the potatoes
Add the potatoes, broth, and bay leaf, scraping up any browned bits from the bottom. Bring to a boil over high heat (425°F/220°C), then reduce to a gentle simmer (200°F/93°C) and cook uncovered for 18 to 20 minutes, until the potatoes are fork-tender and a few edges have broken down.
5. Return the chorizo
Stir the reserved chorizo back into the pot and simmer for 3 minutes so the sausage releases its flavor into the broth. Taste and season with salt and pepper as needed.
6. Wilt the greens
Add the spinach or kale and cook for 1 to 2 minutes, just until wilted and bright green. Remove and discard the bay leaf.
7. Brighten and serve
Turn off the heat, stir in the sherry vinegar and parsley, and let the pot rest for 5 minutes. Ladle into bowls and finish with a drizzle of olive oil and extra parsley.
Delicious Variations
Chickpea and Spinach Version
Swap the chorizo for 1 cup of cooked chickpeas and add 1 teaspoon of smoked paprika extra for a vegetarian bowl.
Spicy Smoky Version
Use hot (picante) smoked paprika and add a diced jalapeño with the onion for a kick.
Creamy Spanish Style
Stir in 1/2 cup of heavy cream or crème fraîche at the end for a richer, silkier broth.
How to Store Spanish Potato Soup with Chorizo
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the flavor deepens overnight.
Freezer
Freeze in portions for up to 3 months; potatoes may soften slightly, so thaw overnight in the refrigerator.
Reheating
Reheat gently on the stovetop over medium-low heat (250°F/120°C) for 5 to 7 minutes, adding a splash of broth or water if it has thickened too much.
Frequently Asked Questions
Q: What is the difference between Spanish chorizo and Mexican chorizo?
Spanish chorizo is cured and dry, so it is firm and can be diced and browned like a sausage, while Mexican chorizo is fresh and must be cooked from raw and crumbled. Use cured Spanish chorizo for this soup so it holds its shape and releases smoky paprika oil.
Q: Can I make Spanish potato soup with chorizo vegetarian?
Yes, swap the chorizo for smoked tofu or extra smoked paprika and use vegetable broth. The soup will lose some richness, so add a parmesan rind or a teaspoon of miso for depth.
Q: How do I keep the potatoes from falling apart in the soup?
Use waxy or all-purpose potatoes like Yukon Gold and simmer gently rather than at a rolling boil. Stir only occasionally and keep the chunks about 1 inch so they stay intact.
Q: Can I use regular paprika instead of smoked paprika?
Regular paprika works but will not give the same smoky depth, so add a pinch of chipotle powder or smoked salt to compensate. Smoked paprika is the defining flavor of this dish, so it is worth seeking out.
Q: How long does Spanish potato soup last in the fridge?
It keeps for up to 4 days in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of broth if it has thickened.
Give this Spanish potato soup with chorizo a try this week and let the smoky, paprika-rich broth become your new cold-weather staple. Snap a photo of your bowl and tag me so I can see how it turned out.
Spanish Potato Soup with Chorizo
Spanish potato soup with chorizo is a smoky, paprika-rich one-pot bowl of tender potatoes and savory sausage that warms you up on any cold night.
🧂 Ingredients
- 2 tablespoons olive oil
- 10 ounces (280g) Spanish chorizo, diced
- 1 large yellow onion, diced (about 1 1/2 cups)
- 4 garlic cloves, minced
- 1 1/2 teaspoons smoked paprika (pimentón)
- 2 pounds (900g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 6 cups (1.4L) low-sodium chicken broth
- 1 bay leaf
- 3 cups (90g) packed baby spinach or chopped kale
- 1 tablespoon sherry vinegar
- 2 tablespoons chopped fresh parsley, plus more for serving
📋 Instructions
- 1Brown the chorizo — Heat the olive oil in a large Dutch oven over medium-high heat (375°F/190°C) for 2 minutes, then add the diced chorizo and cook for 5 to 6 minutes, stirring occasionally, until the edges are crisp and golden brown and the oil is stained deep red. Transfer the chorizo to a plate with a slotted spoon, leaving the fat behind.
- 2Soften the aromatics — Lower the heat to medium (300°F/150°C) and add the onion to the paprika oil. Cook for 6 to 7 minutes, stirring, until the onion is translucent and soft, then add the garlic and cook 1 minute more until fragrant but not browned.
- 3Bloom the paprika — Stir in the smoked paprika and cook for 30 seconds, stirring constantly, until it smells toasty and the mixture darkens slightly. Do not walk away; paprika scorches fast.
- 4Simmer the potatoes — Add the potatoes, broth, and bay leaf, scraping up any browned bits from the bottom. Bring to a boil over high heat (425°F/220°C), then reduce to a gentle simmer (200°F/93°C) and cook uncovered for 18 to 20 minutes, until the potatoes are fork-tender and a few edges have broken down.
- 5Return the chorizo — Stir the reserved chorizo back into the pot and simmer for 3 minutes so the sausage releases its flavor into the broth. Taste and season with salt and pepper as needed.
- 6Wilt the greens — Add the spinach or kale and cook for 1 to 2 minutes, just until wilted and bright green. Remove and discard the bay leaf.
- 7Brighten and serve — Turn off the heat, stir in the sherry vinegar and parsley, and let the pot rest for 5 minutes. Ladle into bowls and finish with a drizzle of olive oil and extra parsley.
