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Spanish Potato Soup With Chorizo

Spanish potato soup with chorizo is a smoky, hearty one-pot meal made by simmering cubed Yukon gold potatoes with white beans and a tomato-chicken broth. Browned chorizo drippings build deep flavor before the potatoes get tender, creating a rich, spoonable soup with a glossy olive-oil finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Spanish
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 lb Yukon gold potatoes Peeled and cubed.
  • 8 oz Spanish chorizo Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 red bell pepper Diced.
  • 1 can (14 oz) white beans Drained.
  • 1 can (14 oz) diced tomatoes
  • 5 cup chicken broth
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp turmeric
  • 0.25 Salt To taste.
  • 0.25 pepper To taste.
  • 0.25 Fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Heat olive oil in a large pot over medium heat and cook the chorizo slices until browned and the fat renders, about 4 minutes, with visible red-orange juices pooling at the bottom.
  2. Remove the browned chorizo and set aside, leaving the drippings in the pot.
Build the flavor base
  1. Sauté the onion and red bell pepper in the chorizo drippings for 4–5 minutes until softened and glossy, then add the garlic and cook 1 minute until fragrant.
  2. Stir in smoked paprika, cumin, and turmeric and cook for 1 minute until the spices darken slightly and smell toasted.
Simmer the soup
  1. Add diced tomatoes and chicken broth, then bring to a simmer, with steady bubbles breaking the surface.
  2. Add the cubed potatoes and cook 15–20 minutes until tender when pierced with a fork.
  3. Add white beans and the browned chorizo, then simmer 5 more minutes so the broth turns smoky and cohesive.
  4. Season with salt and pepper to taste, then garnish with fresh parsley and a drizzle of olive oil right before serving for a fresh green finish.

Notes

Pro tip: for the best texture, cut the Yukon gold potatoes into evenly sized cubes so they cook tender in the same window (15–20 minutes). Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (thaw and reheat gently, adding a splash of broth if thickened). For a dairy-free option, this soup is naturally dairy-free—use extra olive oil and fresh herbs to boost flavor if you want it heartier.