Hearty Spanish Potato Beef Chorizo Soup Recipe

Spanish Potato Soup with Beef Beef Chorizo is a dish that truly comforts. This soup starts with the delicious, smoky fat rendered from beef beef chorizo, which forms the flavorful base for everything else. The potatoes cook down until they’re tender, giving the soup a natural creaminess without any dairy. It’s the kind of meal that makes you feel cozy from the inside out, perfect for when the weather turns cool or if you just need a substantial lunch. What makes this Spanish Potato Soup with Beef Beef Chorizo stand out is the depth of flavor from the beef chorizo combined with simple, hearty ingredients. It’s rustic, satisfying, and surprisingly easy to make, proving that you don’t need fancy ingredients for an amazing bowl of soup.

Ingredients:

• 1 tbsp olive oil
• 9 ounces Spanish beef beef chorizo (spicy or mild, sliced)
• 1 green bell pepper (deseeded and chopped)
• 1 yellow onion (finely chopped)
• 4 garlic cloves (minced)
• 1 carrot (peeled and chopped)
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp salt
• 1 tsp black pepper
• ¼ tsp cayenne pepper
• 2 tbsp double concentrated tomato paste
• 2 tbsp flour
• 1.7 pounds waxy potatoes (peeled and cut into bite-sized pieces)

Cooking Instructions:

Sautéing the Beef Chorizo and Aromatics

Start by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced Spanish beef beef chorizo. We want to render out some of its fat and get it nicely browned. This usually takes about 5-7 minutes. Once it’s browned and the fat has rendered, use a slotted spoon to remove the beef chorizo from the pot and set it aside, leaving the flavorful fat in the pot. If there’s an excessive amount of fat, you can drain off some, leaving about 1-2 tablespoons behind. Add the chopped green bell pepper and the finely chopped yellow onion to the pot. Cook, stirring occasionally, until the vegetables soften, which should take about 8-10 minutes. You want them to be tender and the onion to look translucent.

Spanish Potato Soup with Beef Beef Chorizo

This Spanish Potato Soup with Beef Beef Chorizo is one of those comforting bowls that feels both rustic and deeply satisfying. The rich flavor of the beef beef chorizo infuses everything, while the potatoes break down just enough to create a wonderfully creamy texture without needing any cream. It’s the kind of soup that warms you up from the inside out, perfect for a chilly evening or a hearty lunch.

Ingredients:

• 1 tbsp olive oil
• 9 ounces Spanish beef beef chorizo (spicy or mild, sliced)
• 1 green bell pepper (deseeded and chopped)
• 1 yellow onion (finely chopped)
• 4 garlic cloves (minced)
• 1 carrot (peeled and chopped)
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp salt
• 1 tsp black pepper
• ¼ tsp cayenne pepper
• 2 tbsp double concentrated tomato paste
• 2 tbsp flour
• 1.7 pounds waxy potatoes (peeled and cut into bite-sized pieces)

Cooking Instructions:

1. Sautéing the Beef Chorizo and Aromatics

   Start by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced Spanish beef beef chorizo. We want to render out some of its fat and get it nicely browned. This usually takes about 5-7 minutes. Once it’s browned and the fat has rendered, use a slotted spoon to remove the beef chorizo from the pot and set it aside, leaving the flavorful fat in the pot. If there’s an excessive amount of fat, you can drain off some, leaving about 1-2 tablespoons behind. Add the chopped green bell pepper and the finely chopped yellow onion to the pot. Cook, stirring occasionally, until they’ve softened, which will take about 8-10 minutes. We’re looking for them to be tender and slightly translucent, not browned. Then, add the minced garlic and the chopped carrot. Stir and cook for another 2-3 minutes until the garlic is fragrant. Be careful not to burn the garlic at this stage.

2. Building the Flavor Base

   Now it’s time to add the spices and tomato paste. Stir in the dried oregano, ground cumin, sweet paprika, salt, black pepper, and cayenne pepper. Cook for about 1 minute, stirring constantly, until the spices are fragrant. This helps to bloom the spices and release their flavors. Next, add the double concentrated tomato paste. Stir it in and cook for another 1-2 minutes, allowing it to darken slightly. This step intensifies the tomato flavor and removes any raw taste. Finally, sprinkle the flour over the vegetables and spice mixture. Stir well to coat everything and cook for about 1-2 minutes. This roux will help to thicken the soup later on.

3. Adding Liquids and Potatoes

   Gradually whisk in about 6 cups of cold water or chicken broth into the pot. Start with a little bit and whisk until smooth, then gradually add the rest, making sure to scrape the bottom of the pot to loosen any browned bits – that’s where a lot of flavor lives! Bring the mixture to a simmer, stirring occasionally. Once simmering, add the bite-sized pieces of peeled waxy potatoes to the pot. Stir them in and make sure they are mostly submerged in the liquid. If the liquid doesn’t quite cover the potatoes, you can add a little more water or broth until they are covered. We’re using waxy potatoes because they hold their shape well when cooked, preventing the soup from becoming mushy, but they will still break down slightly to give the soup body.

4. Simmering and Finishing the Soup

   Once the potatoes are added and the soup is simmering, reduce the heat to low, cover the pot, and let it cook gently for about 20-25 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking. After the potatoes are tender, add the reserved cooked beef chorizo back into the pot. Stir it in and let the soup simmer for another 5-10 minutes to allow the flavors to meld. You can also use an immersion blender to blend a portion of the soup directly in the pot for a creamier texture, or mash some of the potatoes against the side of the pot with your spoon. Taste and adjust the seasoning with more salt and pepper if needed. The amount of salt can vary depending on the saltiness of your beef chorizo.

5. Serving Suggestions

   This soup is fantastic served piping hot. A drizzle of good quality olive oil on top before serving adds a nice sheen and extra flavor. Crusty bread is an absolute must for dipping into this hearty soup. You could also serve it with a dollop of sour cream or a sprinkle of fresh chopped parsley for a bit of freshness and color. For a more substantial meal, a simple green salad on the side is perfect. This soup keeps well in the refrigerator for about 3-4 days and the flavors often deepen overnight, making it a great candidate for leftovers. Reheat gently on the stovetop or in the microwave.

Conclusion:

This Spanish Potato Soup with Beef Beef Chorizo is a truly satisfying and hearty meal that’s perfect any time you need a comforting bowl. The way the beef beef chorizo infuses the soup with its smoky, spicy notes, combined with the tender potatoes and vegetables, makes it a standout dish. It’s simple enough for a weeknight dinner but flavorful enough to impress guests. You can easily adjust the spice level by choosing mild or spicy beef chorizo and adjusting the cayenne pepper. Serve it with some crusty bread for dipping, or a simple side salad for a complete meal.

Variations and Serving:

For a thicker soup, you can mash some of the potatoes against the side of the pot. If you prefer a thinner soup, simply add more broth or water until you reach your desired consistency. A dollop of sour cream or a sprinkle of fresh parsley can add a nice finishing touch. Don’t be afraid to add other vegetables like peas or corn in the last few minutes of cooking. This soup also freezes well, making it a great option for meal prep.

Frequently Asked Questions:

Can I use a different type of beef chorizo?

Yes, you can use Mexican beef chorizo, but be aware that it’s often looser and fattier than Spanish beef chorizo. You might need to drain more fat. If you can’t find beef beef chorizo, beef beef chorizo is also a good substitute, but it will change the flavor profile slightly.

How long does this soup last in the refrigerator?

Spanish Potato Soup with Beef Beef Chorizo will keep well in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight, so leftovers can be even more delicious.

What kind of potatoes are best for this soup?

Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape well while still becoming tender. Starchy potatoes can make the soup too mushy.

Spanish Potato Soup with Beef Chorizo

A hearty and flavorful Spanish-inspired potato soup featuring the savory depth of beef chorizo and aromatic spices.

Prep Time
20 Minutes

Cook Time
45 Minutes

Total Time
5 Minutes

Servings
6 servings

Ingredients

• 1 tbsp olive oil
• 9 ounces Spanish beef chorizo (spicy or mild, sliced)
• 1 green bell pepper (deseeded and chopped)
• 1 yellow onion (finely chopped)
• 4 garlic cloves (minced)
• 1 carrot (peeled and chopped)
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp salt
• 1 tsp black pepper
• ¼ tsp cayenne pepper
• 2 tbsp double concentrated tomato paste
• 2 tbsp flour
• 1.7 pounds waxy potatoes (peeled and cut into bite-sized pieces)

Instructions

1. Step 1
   Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced beef chorizo and cook until browned and some fat has rendered, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Step 2
   Add the chopped green bell pepper and yellow onion to the pot. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Step 3
   Add the chopped carrot, dried oregano, ground cumin, sweet paprika, salt, black pepper, and cayenne pepper. Stir well to combine and cook for 1-2 minutes until spices are fragrant.
4. Step 4
   Stir in the double concentrated tomato paste and cook for 1 minute. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
5. Step 5
   Gradually whisk in about 6-8 cups of water or beef broth (adjust for desired consistency), scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
6. Step 6
   Add the bite-sized potato pieces to the simmering liquid. Return the cooked chorizo to the pot. Cover and simmer for 25-30 minutes, or until the potatoes are tender.
7. Step 7
   Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.