Spanish Potato Soup with Chorizo
Hearty Spanish potato soup with smoky chorizo, tender potatoes, and aromatic spices. A comforting one-pot meal perfect for cold days.
The Foundation of Great Spanish Soup
The secret to authentic Spanish potato soup lies in building layers of flavor, starting with rendering the chorizo to release its smoky oils. This creates a flavorful base that infuses every spoonful with the essence of Spanish cuisine.
Saffron, though used sparingly, is essential for both color and authentic flavor. The golden threads bloom in the warm broth, creating the characteristic hue and subtle floral notes that distinguish this soup from other potato-based recipes.
💡 Professional Tip
Use Spanish chorizo (dry-cured) rather than Mexican chorizo for authentic flavor. The dry-cured variety holds its shape and provides the right smoky intensity without making the soup greasy.
Frequently Asked Questions
Yes, omit the chorizo and use vegetable stock. Add smoked paprika and a touch of liquid smoke to replicate the smoky flavor. Consider adding white beans for protein.
Yukon Gold potatoes are ideal as they hold their shape while becoming creamy. Russets work too but may break down more, creating a thicker consistency.
Yes, this soup freezes well for up to 3 months. The potatoes may become slightly softer after freezing, but the flavor remains excellent.
Store saffron in an airtight container away from light and heat. It can last up to 3 years when stored properly. A little goes a long way in this recipe.
Absolutely! Sweet Spanish chorizo works wonderfully and is actually traditional in many regions. Adjust other spices to your heat preference.
A Spanish Tempranillo or Garnacha pairs beautifully. For white wine, try an Albariño. You can also use the cooking wine for serving.
Mash some of the potatoes against the side of the pot, or blend a portion of the soup and stir it back in. This creates natural thickness without flour.
Traditional additions include green beans or peas. Add them in the last 10 minutes of cooking to maintain their texture and color.
Recipe Troubleshooting Guide
Soup Too Thin
Problem: Soup doesn't thicken properly during cooking
Solution: Simmer uncovered longer to reduce liquid, or mash some potatoes. You can also add a cornstarch slurry if needed.
Saffron Not Blooming
Problem: Saffron threads don't release color or flavor
Solution: Crush saffron threads slightly and steep in warm broth before adding. Old saffron may have lost potency.
Chorizo Too Greasy
Problem: Soup becomes overly oily from chorizo fat
Prevention: Remove excess oil after cooking chorizo, or use paper towels to blot surface of finished soup.
Potatoes Breaking Apart
Problem: Potatoes become mushy and disintegrate
Recovery: Use waxy potatoes like Yukon Gold, don't overcook, and add potatoes when liquid is at a gentle simmer, not rolling boil.
Lack of Depth
Problem: Soup tastes flat despite following recipe
Prevention: Ensure chorizo is properly browned, don't skip the wine reduction, and let saffron fully bloom in the liquid.
Flavor Balance Issues
Too Sweet: Add a pinch of smoked paprika or a splash of sherry vinegar
Too Salty: Add diced tomatoes or more potatoes to balance saltiness
Bland: Increase saffron, add more garlic, or finish with a drizzle of good olive oil
Choosing Quality Spanish Ingredients
Authentic Spanish chorizo is the heart of this recipe. Look for dry-cured chorizo with deep red color and firm texture. The fat should be evenly distributed throughout, and it should smell intensely smoky and garlicky when sliced.
Quality saffron makes a noticeable difference in both flavor and appearance. True saffron threads are deep red with some orange tips. Avoid powdered saffron when possible, as threads provide better flavor control and authenticity.
Essential Ingredient Notes
- Spanish Chorizo: Choose dry-cured Spanish chorizo over fresh Mexican chorizo. The Spanish variety holds its shape and provides authentic smoky flavor without excess grease.
- Saffron Quality: Invest in good saffron threads rather than powder. Store in a cool, dark place and use within 2-3 years for best flavor and color.
- Potato Selection: Yukon Gold potatoes provide the perfect balance of starch and structure. They become creamy while maintaining their shape in the soup.
Traditional Cooking Methods
The key to exceptional Spanish potato soup is building flavors in layers. Start by rendering the chorizo to create a flavorful fat base, then build the sofrito with onions, peppers, and garlic. This foundation creates depth that permeates every spoonful.
Gentle simmering is crucial for perfectly tender potatoes that don't fall apart. The soup should bubble lazily, not boil vigorously. This allows the flavors to meld while maintaining the integrity of each ingredient.
Perfect Sofrito Base
Cook the onion and pepper mixture until golden and fragrant. This sofrito base is essential for authentic Spanish flavor and should not be rushed.
Spanish Potato Soup with Chorizo
📋 Ingredients
For the Soup Base
- 225g Spanish chorizo, slicedDry-cured Spanish chorizo preferred
- 2 bay leavesAdds aromatic depth
- 1 tsp sweet paprikaEssential Spanish flavor
- 1/2 tsp smoked paprikaAdds smoky depth
- 1/4 tsp saffron threadsProvides authentic color and flavor
- 60ml dry white wineAdds brightness to the broth
- Fresh parsley for garnishFresh herb finish
For Seasoning & Garnish
- 900g Yukon Gold potatoes, cubedPerfect texture for soup
- 1 large onion, dicedFoundation of the sofrito
- 3 cloves garlic, mincedEssential aromatic
- 1 red bell pepper, dicedAdds sweetness and color
- 1.2L chicken stockRich, flavorful base
- 400ml crushed tomatoesAdds body and acidity
- 60ml olive oilFor sautéing vegetables
Instructions
Prepare Chorizo Base
Heat olive oil in a large pot over medium heat. Add sliced chorizo and cook for 4-5 minutes until crispy and oil is released. Remove chorizo and set aside, leaving oil in pot.
Build Flavor Base
Add diced onion and bell pepper to the chorizo oil. Cook for 5-6 minutes until softened. Add minced garlic, paprika, and saffron. Cook for 1 minute until fragrant.
Add Liquids
Pour in white wine and let it reduce for 2 minutes. Add crushed tomatoes, chicken stock, bay leaves, salt, and pepper. Bring to a boil.
Cook Potatoes
Add cubed potatoes to the pot. Reduce heat to medium-low and simmer for 20-25 minutes until potatoes are tender and soup has thickened slightly.
Finish and Serve
Return chorizo to the pot and simmer for 5 minutes. Remove bay leaves. Taste and adjust seasoning. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.
Recipe Notes & Tips
Storage
This soup keeps well in the refrigerator for up to 4 days and actually improves in flavor as it sits. Reheat gently to avoid breaking down the potatoes.
Serving Suggestions
Serve with crusty Spanish bread or garlic toast. A drizzle of good olive oil and a sprinkle of sweet paprika make excellent finishing touches.
Variations
Add white beans for extra protein, or include green beans in the last 10 minutes of cooking. Some regions add a beaten egg stirred in at the end for richness.