SPANISH POTATO SOUP AMAZING

Craving a bowl of pure comfort that’s both hearty and bursting with smoky, savory flavor? This Spanish Potato Soup recipe delivers exactly that – a creamy, satisfying soup elevated by the rich depth of smoked paprika and the subtle heat of chorizo (optional, of course!). I promise, with my easy-to-follow steps, you’ll be enjoying a restaurant-quality soup in the comfort of your own home in no time!

Ingredients

Soup Base:

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 teaspoon smoked paprika (pimentón)
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper (optional, for heat)
• 4 cups vegetable broth (or chicken broth, if not vegetarian)
• 1.5 lbs Yukon Gold potatoes, peeled and cubed
• 1 (14.5 ounce) can diced tomatoes, undrained
• Salt and black pepper to taste

Optional Add-ins:

• 4 ounces Spanish chorizo, diced (remove casing)
• 1 cup cooked chickpeas (for added protein)
• 1/4 cup chopped fresh parsley, for garnish
• A drizzle of olive oil, for garnish
• A dollop of sour cream or Greek yogurt, for garnish

Let’s Talk About Those Potatoes

Choosing the right potato is key to achieving the perfect texture in your Spanish Potato Soup. I highly recommend using Yukon Gold potatoes. Their slightly waxy texture holds up well during cooking, preventing them from becoming overly mushy. They also have a naturally buttery flavor that complements the other ingredients beautifully. However, if you only have Russet potatoes on hand, they will work in a pinch. Just be mindful that they will break down more during cooking, resulting in a slightly thicker, starchier soup.

If you’re feeling adventurous, you could even try using a mix of different potato varieties! A combination of Yukon Gold and red potatoes would add both flavor and visual appeal to your soup. No matter what type of potato you choose, make sure to peel and cube them into roughly 1-inch pieces to ensure even cooking.

Step-by-Step Instructions

1. Sauté the Aromatics:

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and chopped bell pepper and cook for another 2-3 minutes, until fragrant.

2. Bloom the Spices:

   Stir in the smoked paprika, cumin, and cayenne pepper (if using) and cook for 1 minute, stirring constantly, until fragrant. This step is crucial for unlocking the full flavor of the spices!

3. Add the Liquids and Potatoes:

   Pour in the vegetable broth and diced tomatoes (undrained). Add the cubed potatoes. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

4. Blend for Creaminess (Optional):

   If you prefer a smoother soup, use an immersion blender to partially blend the soup. Be careful not to over-blend, as you still want some chunks of potato for texture. Alternatively, you can carefully transfer about 2 cups of the soup to a regular blender and blend until smooth. Return the blended soup to the pot.

5. Add Chorizo (Optional):

   If using chorizo, add the diced chorizo to the soup during the last 5-7 minutes of simmering. This will allow the chorizo to release its flavorful oils into the soup.

6. Season and Serve:

   Season the soup with salt and black pepper to taste. Stir in the cooked chickpeas (if using). Ladle the soup into bowls and garnish with chopped fresh parsley, a drizzle of olive oil, and a dollop of sour cream or Greek yogurt, if desired. Serve hot.

Adding a Smoky Kick: Choosing Your Chorizo

The type of chorizo you use can significantly impact the flavor of your Spanish Potato Soup. I highly recommend using Spanish chorizo, which is typically cured and smoked, adding a depth of flavor that’s hard to replicate. There are two main types of Spanish chorizo: sweet (dulce) and spicy (picante). Sweet chorizo has a mild, smoky flavor, while spicy chorizo has a distinct kick. Choose the type that best suits your taste preferences.

If you can’t find Spanish chorizo, you can substitute it with Mexican chorizo. However, keep in mind that Mexican chorizo is typically fresh and uncooked, so you’ll need to cook it thoroughly before adding it to the soup. Remove it from its casing and brown it in the pot before adding the other ingredients. You can also use smoked sausage as a substitute if you cannot find either.

Variations and Delicious Twists

The beauty of Creamy Potato Soup is its versatility! Feel free to experiment with different ingredients and flavor combinations to create your own unique version. Here are a few ideas to get you started:

• Smoked Paprika Power: Don’t skimp on the smoked paprika! It’s the key ingredient that gives this soup its signature smoky flavor.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the soup.
• Veggie Boost: Add other vegetables like spinach, kale, or corn for extra nutrients and flavor.
• Creamy Dreamy: For an even creamier soup, stir in a splash of heavy cream or half-and-half at the end of cooking.
• Lemon Zest: A little bit of lemon zest can make the soup brighter.
• Make it Vegan: Omit the chorizo and sour cream and use vegetable broth to make this soup vegan-friendly.

Serving Suggestions

Spanish Potato Soup is a hearty and satisfying meal on its own, but it’s also delicious served with a side of crusty bread for dipping. You can also pair it with a simple green salad or a grilled cheese sandwich for a more complete meal. For a truly authentic Spanish experience, serve it with a glass of Spanish wine or a refreshing pitcher of sangria.

This soup is also a great option for meal prepping. It keeps well in the refrigerator for up to 3-4 days and can be easily reheated on the stovetop or in the microwave. You can even freeze it for longer storage. Just be sure to let it cool completely before transferring it to an airtight container or freezer bag.

Other Soups You Might Love

If you enjoyed this Spanish Potato Soup recipe, you might also like some of my other favorite soup recipes. For a light and healthy option, try my Minestrone Soup, packed with fresh vegetables and Italian flavor. Or, for something a little more indulgent, try my Mexican Street Corn Soup, a creamy and flavorful soup inspired by the classic Mexican street food. If you’re craving Italian flavours, my Lasagna Soup is always a big hit. You can also try my Sausage Soup for a hearty and comforting meal or, for a spicy kick, my Beef Chili is a winner. And of course, you can never go wrong with a classic Creamy Potato Soup!

Troubleshooting Tips and Tricks

Sometimes, even with the best recipes, things can go a little sideways in the kitchen. Here are some common issues you might encounter when making Spanish Potato Soup, and how to fix them:

• Soup is too thick: Add more broth, a little at a time, until you reach your desired consistency.
• Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a tablespoon of cornstarch mixed with a tablespoon of cold water to thicken it.
• Soup is bland: Add more salt, pepper, or smoked paprika. You can also add a squeeze of lemon juice or a splash of vinegar to brighten the flavors.
• Potatoes are not cooking evenly: Make sure the potatoes are cut into uniform sizes. If some potatoes are still hard while others are soft, remove the cooked potatoes from the pot and continue cooking the remaining potatoes until they are tender.
• Soup is sticking to the bottom of the pot: Use a heavy-bottomed pot and stir the soup frequently to prevent sticking. If the soup does stick, reduce the heat and add a little bit of broth to deglaze the pot.

Enjoy!

There you have it – my foolproof recipe for the most amazing Spanish Potato Soup! I truly believe this will become a staple in your home, especially on those chilly evenings. Don’t be afraid to experiment with variations and make it your own. Happy cooking!

Lady Maria

Spanish Potato Soup

This Spanish Potato Soup recipe offers a comforting and flavorful experience. It’s a creamy, satisfying soup enhanced by smoked paprika and optional chorizo, perfect for a hearty and easy-to-make meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course, Soup

Cuisine: Spanish

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 teaspoon smoked paprika pimentón
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper optional
• 4 cups vegetable broth or chicken broth
• 1.5 lbs Yukon Gold potatoes, peeled and cubed
• Salt to taste
• Black pepper to taste
• 4 ounces Spanish chorizo, diced optional
• 1 cup cooked chickpeas optional
• 1/4 cup chopped fresh parsley, for garnish
• A drizzle of olive oil, for garnish
• A dollop of sour cream or Greek yogurt, for garnish

Equipment

• large pot or Dutch oven
• Cutting board
• knife
• Measuring spoons
• Measuring cups
• Immersion blender (optional)
• Regular blender (optional)
• Ladle

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Add the minced garlic and chopped bell pepper and cook for another 2-3 minutes, until fragrant.
4. Stir in the smoked paprika, cumin, and cayenne pepper (if using) and cook for 1 minute, stirring constantly, until fragrant.
5. Pour in the vegetable broth and diced tomatoes (undrained).
6. Add the cubed potatoes. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
7. If you prefer a smoother soup, use an immersion blender to partially blend the soup. Be careful not to over-blend, as you still want some chunks of potato for texture. Alternatively, you can carefully transfer about 2 cups of the soup to a regular blender and blend until smooth. Return the blended soup to the pot.
8. If using chorizo, add the diced chorizo to the soup during the last 5-7 minutes of simmering.
9. Season the soup with salt and black pepper to taste.
10. Stir in the cooked chickpeas (if using).
11. Ladle the soup into bowls and garnish with chopped fresh parsley, a drizzle of olive oil, and a dollop of sour cream or Greek yogurt, if desired.
12. Serve hot.

Notes

For a thicker soup, blend more of the potatoes. If the soup is too thick, add more broth. The soup can be stored in the refrigerator for 3-4 days or frozen for longer storage. For a vegan version, omit the chorizo and sour cream and use vegetable broth. Consider adding other vegetables like spinach or kale. Smoked sausage can be used as a chorizo substitute.