Spicy Chorizo Potato Soup

This spicy chorizo and potato soup is a perfect blend of smoky, savory, and mildly spicy flavors that come together in a comforting bowl. The crispy bacon and rich chorizo provide depth while the tender potatoes soak up all the goodness from the broth and spices. It’s a meal that feels like a warm hug on a chilly day and is surprisingly simple to prepare.

My family quickly fell in love with this soup after the first time I made it on a cold evening. It has since become a go-to for cozy meals, and the combination of spices always sparks compliments.

Ingredients

• Bacon: Four slices of bacon chopped to render flavorful fat and add a crunchy element
• Chorizo: Eight ounces of diced chorizo for its spicy, smoky character that forms the soup’s backbone
• White onion: One large white onion finely diced for sweetness and depth when sautéed
• Garlic: Three cloves of garlic minced to infuse the broth with aromatic warmth
• Yellow potatoes: Three to four medium yellow potatoes peeled and cut to become tender bites that thicken the soup
• Fresh parsley: A quarter cup of fresh parsley chopped to brighten the final dish with freshness
• Tomato paste: One tablespoon tomato paste which adds umami and thickens the broth
• Smoked paprika: One tablespoon smoked paprika lending a rich smoky layer; try to use Spanish smoked paprika for authenticity
• Paprika: One tablespoon paprika for mild warmth and color enhancement
• Cayenne pepper: A quarter teaspoon cayenne pepper adjustable to desired spice level
• Kosher salt and black pepper: To taste
• Chicken stock: Four cups low or no sodium chicken stock as the flavorful liquid base
• Heavy cream: A quarter cup of heavy cream to finish with smooth richness

Instructions

Cook the Bacon:

Heat a large pot over medium-low heat and add the chopped bacon. Cook for 8 to 10 minutes, stirring occasionally, until the bacon is crisp and has released its fat. Carefully remove the bacon onto a plate and set aside for later use.

Render Bacon Fat:

Pour off all but about 2 tablespoons of the rendered bacon fat in the pot. This fat will be the cooking medium for the chorizo, which adds even more flavor to the soup.

Brown the Chorizo:

Add the diced chorizo to the pot with the reserved bacon fat. Turn the heat up to medium-high and cook while stirring frequently until the chorizo pieces are browned and fragrant, about 5 to 7 minutes. This step unlocks the smoky and spicy flavor you want throughout the soup.

Sauté Onions:

Reduce the heat to low and add the finely diced onion to the pot. Cook gently for 5 to 6 minutes until the onions become soft and start to brown slightly on the edges, intensifying their sweetness and depth.

Add Garlic and Tomato Paste:

Stir in the minced garlic and tomato paste. Cook for about 1 minute, stirring constantly to develop the tomato’s sweetness and to avoid burning the garlic. This brings out a rich base flavor for the broth.

Incorporate Spices:

Sprinkle in the smoked paprika, regular paprika, and cayenne pepper. Stir and cook for 20 to 30 seconds to toast the spices and release their aroma, building layers of flavor in the soup.

Add Stock and Potatoes:

Pour in the chicken stock and add the sliced potatoes to the pot. Return the cooked bacon pieces to the pot as well. Stir gently to combine all ingredients.

Simmer the Soup:

Bring the soup to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Let this cook for about 20 minutes or until the potatoes are tender when pierced with a fork. This step melds flavors beautifully.

Finish with Cream and Seasoning:

Stir in the heavy cream to add richness and smoothness to the broth. Taste the soup and adjust salt and black pepper to your preference. Add more cayenne pepper if you want an extra kick.

Garnish and Serve:

Just before serving, sprinkle the chopped fresh parsley over the soup to brighten the dish with a fresh herbal note and add a pop of color.

My favorite ingredient in this soup has to be the smoky paprika because it gives that unmistakable Spanish character that sets this dish apart. Once, I made this soup for a small family gathering and it disappeared so fast people joked it was magic.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to keep the cream from separating. If freezing, portion into individual containers and consume within two months for best flavor.

Ingredient Substitutions

Make it vegetarian by substituting smoked sausage or plant-based chorizo alternatives, and swapping chicken stock for vegetable broth. Use sweet potatoes instead of yellow potatoes for a slightly sweeter flavor and natural sweetness.

Serving Suggestions

Serve with crusty bread to soak up the rich broth or a simple green salad dressed with lemon and olive oil to balance the smoky richness of the soup. A small handful of grated manchego or parmesan cheese on top adds a nice touch.

This soup is a perfect dish to enjoy any chilly evening and makes an easy yet impressive meal to share.

FAQs about Recipes

→ What type of chorizo works best for this soup?

Use a cured, Spanish-style chorizo with smoky paprika for authentic flavor and richness.

→ Can I substitute bacon with another meat?

Smoked pancetta or salt pork can be used to render flavorful fat similar to bacon.

→ How do the spices affect the soup's taste?

Smoked paprika and cayenne add warmth and a subtle smoky heat without overwhelming the other ingredients.

→ What’s the best potato variety for this dish?

Waxy potatoes like Yukon Gold hold their shape well and become tender without falling apart.

→ Is cream necessary in the soup?

Cream adds a smooth richness that balances the smoky and spicy flavors, but it can be omitted for a lighter bowl.

→ What garnishes complement this soup?

Fresh chopped parsley brightens the dish, adding a fresh, herbal note to the rich broth.