Spanish Potato with Chorizo (Print Version)
Tender potatoes and smoky chorizo simmered with aromatic vegetables for a comforting Spanish-style bowl.
# What You Need:
→ Meats
01 - 7 oz Spanish chorizo sausage, sliced
→ Vegetables
02 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and diced
03 - 1 large onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 large carrot, diced
06 - 1 red bell pepper, diced
07 - 1 stalk celery, diced
→ Liquids
08 - 5 cups chicken or vegetable stock
09 - 2 tbsp olive oil
→ Seasonings
10 - 1 tsp smoked paprika
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp fresh parsley, chopped
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add the chorizo slices and cook for 3–4 minutes until they start to release their oils and slightly crisp. Remove half of the chorizo and set aside for garnish.
02 - Add the onion, garlic, carrot, celery, and red bell pepper to the pot. Sauté for 5–6 minutes until vegetables are softened.
03 - Stir in the smoked paprika, then add the potatoes and bay leaf. Mix well to coat the potatoes in the oils and spices.
04 - Pour in the chicken or vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until potatoes are tender.
05 - Remove the bay leaf. For a creamier texture, lightly mash some of the potatoes in the pot with a spoon. Season with salt and pepper to taste.
06 - Ladle the soup into bowls. Top with the reserved chorizo slices and sprinkle with fresh parsley.
# Expert Tips:
01 -
- The chorizo creates an incredible depth of flavor that develops even more the next day
- It comes together in under an hour but tastes like it simmered all afternoon
- Everything cooks in one pot so cleanup is almost nonexistent
02 -
- Reserving half the chorizo for garnish is crucial because those crispy bits on top completely transform the eating experience
- Mashing just some of the potatoes against the side of the pot creates the perfect velvety texture without needing cream
03 -
- Cut your potatoes into evenly sized cubes so they all cook at the same rate
- Let the soup sit for 10 minutes off the heat before serving to let the flavors settle