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Spanish Potato Soup With Chorizo

Spanish potato soup with chorizo is built on smoky drippings, tender Yukon gold potato chunks, and white beans simmered until cozy and hearty. Browned chorizo and warm spices create a deep red-orange broth with a fresh parsley finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Spanish
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 lb Yukon gold potatoes peeled and cubed
  • 8 oz Spanish chorizo sliced
  • 1 onion diced
  • 4 garlic minced
  • 1 red bell pepper diced
  • 1 can (14 oz) white beans drained
  • 1 can (14 oz) diced tomatoes
  • 5 cup chicken broth
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp turmeric
  • salt and pepper to taste
  • fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Heat the olive oil in a large pot over medium heat and cook the chorizo slices until browned and fat has rendered, about 4 minutes. You should see deep red-orange edges and a glossy layer of drippings in the bottom of the pot.
Sauté the vegetables
  1. Sauté the onion and bell pepper in the chorizo drippings for 4-5 minutes over medium heat. Cook until the onion turns translucent and the peppers soften slightly, then stir in the garlic and cook 1 minute.
Bloom the spices
  1. Stir in the smoked paprika, cumin, and turmeric and cook for 1 minute. The mixture should smell fragrant and darken slightly as it toasts.
Simmer the soup
  1. Add the diced tomatoes and chicken broth, then bring to a simmer over medium-high heat. Small bubbles should break across the surface steadily.
  2. Add the cubed potatoes and cook for 15-20 minutes until tender. The cubes should pierce easily with a fork while keeping some structure.
Finish with beans and chorizo
  1. Add the white beans and browned chorizo, then simmer for 5 more minutes. The soup should look unified and the beans should be hot throughout.
Season and serve
  1. Season with salt and pepper to taste, then garnish with fresh parsley and a drizzle of olive oil. Serve while hot with a glossy top and visible potato chunks.

Notes

For best texture, keep the potato cubes fairly even so they finish tender at the same time. Store leftovers in the refrigerator up to 3 days; reheat gently to avoid breaking the potatoes. Freezing is not ideal because the potatoes can become softer after thawing. For a lighter option, use mild chorizo or substitute smoked turkey sausage while keeping the same spice blend for a similar flavor profile.