Name: Spanish Potato and Chorizo Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Spanish
Ingredients: 1 Tablespoon olive oil; 8 ounces Spanish chorizo, casing removed, and chopped; 1 yellow onion, chopped; 2 carrots, peeled and chopped; 1 green bell pepper, seeded and chopped; 4 cloves garlic, minced; 1 teaspoon Spanish paprika (smoked); 1/2 teaspoon red pepper flakes; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon salt, or to taste; 1/2 teaspoon freshly ground black pepper, or to taste; 2 Tablespoons tomato paste; 2 Tablespoons all-purpose flour; 1 1/2 pounds baby red potatoes, cut into bite size pieces; 5 cups low-sodium chicken broth; 2/3 cup heavy cream; 2 Tablespoons fresh chopped parsley, plus more for optional garnish

Spanish Potato and Chorizo Soup

In this Spanish potato and chorizo soup, smoky paprika, spicy chorizo, and baby potatoes combine with vegetables and seasonings in a creamy broth. It's a humble soup with lots of flavor.

35 min total 10 min prep 25 min cook 6 459 cal

Instructions

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1 Heat olive oil in a 4-quart Dutch oven or large pot over medium heat.
2 When the oil shimmers, add chorizo and cook until just beginning to brown, 2 to 3 minutes.
3 Stir in onions, carrots, and bell pepper and cook, stirring, until vegetables begin to soften, 2 to 3 minutes. Add garlic, Spanish paprika, red pepper flakes, oregano, cumin, salt, and pepper, and cook, stirring, until garlic is fragrant, about 30 seconds more.
4 Add tomato paste and stir until well distributed, then stir in flour until evenly incorporated. Stir in broth and add potatoes.
5 Bring to a boil, cover, and reduce heat to medium-low. Simmer until potatoes are fork-tender, about 15 minutes. Stir in cream and parsley and turn off the heat.
6 Let stand, covered, about 3 minutes. Season to taste with salt and pepper. Serve warm; garnish with parsley.