Description
This Spanish Potato and Chorizo Soup is a hearty and flavorful dish combining crispy bacon, spicy chorizo, smoky paprika, and tender potatoes in a rich chicken broth. Enhanced with a splash of cream and fresh parsley, it offers a comforting bowl perfect for a satisfying meal.
Ingredients
Scale
Meats
- 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
- 4 cups chicken stock, low or no sodium
- 1/4 cup heavy cream
Instructions
- Cook the Bacon: Heat a large pot over medium-low heat and add the chopped bacon. Cook until crisp and the fat is rendered, then remove the bacon to a plate and set aside.
- Render Bacon Fat: Pour out all but 2 tablespoons of the bacon fat from the pot to use for cooking the chorizo.
- Brown the Chorizo: Add the diced chorizo to the pot, increase the heat to medium-high, and cook while stirring frequently until the chorizo is browned and fragrant.
- Sauté Onions: Reduce heat to low and add the finely diced onion to the pot. Cook for 5-6 minutes until the onion is soft and slightly browned on the edges.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for about 1 minute to develop flavor.
- Incorporate Spices: Add the smoked paprika, paprika, and cayenne pepper. Cook for another 20-30 seconds to toast the spices.
- Add Stock and Potatoes: Pour in the chicken stock, add the sliced potatoes, and return the cooked bacon to the pot.
- Simmer the Soup: Bring the soup to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook for about 20 minutes until the potatoes are soft and tender.
- Finish with Cream and Seasoning: Stir in the heavy cream. Taste and adjust seasoning by adding salt, black pepper, and more cayenne if desired.
- Garnish and Serve: Stir in the chopped fresh parsley just before serving to add freshness and color.
Notes
- Chorizo: Use linguica if you prefer a sweeter sausage instead of a spicy chorizo. Note that cured chorizo was used here; fresh chorizo may affect cooking time and flavor.
- Variations/Substitutions: Refer to the post for variations including different sausages or additional vegetables.
- Cream: The heavy cream is optional but adds richness. You can substitute with sour cream, plain yogurt, or creme fraiche for a tangier finish.
- Bacon: For a crispy topping, reserve the cooked bacon separately instead of adding it back into the soup.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
