Description
A hearty and flavorful Spanish Potato and Chorizo Soup combining smoky bacon, spicy chorizo, tender potatoes, and a creamy finish. This comforting soup is perfect for cozy dinners and showcases a blend of smoked paprika and cayenne for a warm, robust taste.
Ingredients
Scale
Meat and Protein
- 4 slices bacon, chopped
- 8 oz chorizo, diced
Vegetables and Aromatics
- 1 large white onion, finely diced
- 3 cloves garlic, minced
- 3-4 medium yellow potatoes, peeled, quartered, and sliced
- 1/4 cup chopped fresh parsley
Spices and Seasonings
- 1 tbsp tomato paste
- 1 tbsp smoked paprika
- 1 tbsp paprika
- 1/4 tsp cayenne pepper, or more to taste
- Kosher salt and black pepper, to taste
Liquids and Dairy
- 4 cups chicken stock, low or no sodium
- 1/4 cup heavy cream
Instructions
- Render Bacon: Heat a large pot over medium-low heat and add the chopped bacon. Cook until the bacon is crisp and the fat has rendered. Remove the bacon pieces to a plate and set aside.
- Cook Chorizo: Pour out all but 2 tablespoons of the bacon fat from the pot. Increase the heat to medium-high and add the diced chorizo. Cook, stirring frequently, until the chorizo is browned and fragrant, about 5-6 minutes.
- Sauté Onions: Reduce the heat to low and add the finely diced onion to the pot. Cook the onion for 5-6 minutes until it is soft and slightly browned around the edges.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for about 1 minute to enhance their flavors.
- Incorporate Spices: Add smoked paprika, paprika, and cayenne pepper to the pot. Cook the spices for 20-30 seconds until aromatic.
- Add Liquids and Potatoes: Pour in the chicken stock, then add the peeled, quartered, and sliced potatoes. Return the cooked bacon to the pot and stir to combine.
- Simmer Soup: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to maintain a simmer and cook for about 20 minutes until the potatoes are soft and tender.
- Finish with Cream and Seasoning: Stir in the heavy cream. Taste the soup and adjust seasoning with salt, black pepper, and additional cayenne pepper if desired.
- Add Parsley and Serve: Stir in the chopped fresh parsley just before serving to provide a fresh, herbaceous flavor contrast.
Notes
- Chorizo: For a sweeter sausage alternative, use linguica instead of spicy chorizo. This recipe uses cured chorizo (such as Gaspar Chourico) for the best flavor; fresh chorizo varieties will yield different results.
- Variations/Substitutions: You can substitute the heavy cream with sour cream, plain yogurt, or crème fraîche for a tangy twist or omit it entirely for a lighter soup.
- Bacon: For a crispier topping, you may choose to reserve the crispy bacon and add it to each bowl when serving instead of cooking it with the potatoes.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0.2g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg
