A hearty and flavorful Spanish potato soup made with smoky chorizo, tender potatoes, and bold spices — the perfect rustic meal for chilly days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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2 tbsp olive oil
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6 oz Spanish chorizo, diced
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1 medium onion, chopped
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3 cloves garlic, minced
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1½ tsp smoked paprika
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1½ lbs potatoes, peeled and diced
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4 cups chicken or vegetable broth
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1 bay leaf
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a soup pot. Add chorizo and cook until browned and crisp, about 5 minutes.
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Add onion and sauté until soft. Stir in garlic and paprika, cook 30 seconds.
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Add potatoes and stir to coat. Pour in broth, add bay leaf, and bring to a simmer.
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Cook covered for 20–25 minutes, until potatoes are tender.
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Remove bay leaf, season to taste, and garnish with parsley. Serve hot.