Embark on a culinary journey with our enticing Spanish Potato Soup featuring the bold flavors of spicy or mild chorizo, harmoniously blended with a medley of aromatic spices. This soul-warming dish promises to be a comforting staple in your household, bringing together the richness of waxy potatoes, vibrant vegetables, and a touch of cream. Explore the essence of Spanish cuisine in every spoonful and indulge in a bowl that’s both heartwarming and unforgettable.
In our humble abode, the Spanish Potato Soup with Chorizo isn’t just a recipe; it’s a cherished chapter in our family cookbook. Picture this: the tantalizing aroma of chorizo sizzling in the pan, the vibrant colors of bell peppers dancing in the mix, and the warmth that engulfs our kitchen as we prepare this delightful soup together. It all began as an experiment, and now, it’s a tradition—the go-to comfort food that unites us around the dinner table. Each spoonful is a reminder of the joy found in simple, homemade pleasures.
Why This Recipe Name: A Symphony of Flavors for Your Palate
- Chorizo Elegance: Experience the magic of Spanish chorizo, whether you opt for a spicy kick or a milder touch, infusing your soup with a burst of robust flavor.
- Vibrant Vegetable Medley: From the finely chopped onions to the sweet paprika and cayenne pepper, revel in the colorful array of vegetables and spices that elevate this soup to a sensory masterpiece.
- Creamy Bliss: The addition of heavy cream introduces a velvety richness, creating a perfect balance to the hearty waxy potatoes and enhancing the overall indulgence.
- Simple Prep, Maximum Flavor: With easy-to-follow steps, this recipe allows you to create a gourmet dish that mirrors the essence of Spanish cuisine without the fuss.
Ingredients:
- 1 tbsp olive oil
- 250 g (about 0.55 lb) Spanish chorizo, spicy or mild, sliced
- 1 green bell pepper, deseeded and chopped
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 carrot, peeled and chopped
- 1 tsp each: dried oregano, ground cumin, sweet paprika, salt, black pepper
- 1/4 tsp cayenne pepper
- 2 tbsp double concentrated tomato paste
- 2 tbsp flour
- 750 g (about 1.65 lb) waxy potatoes, peeled and cut into bite-sized pieces
- 1.2 L (about 6 cups) chicken broth
- 200 ml (about 0.85 cups) heavy cream
- 2 tbsp chopped parsley
Directions:
- Begin by preparing the ingredients: peel and cut the potatoes, deseed and chop the bell pepper, peel and chop the carrot, finely chop the onion, mince the garlic cloves, and chop the parsley. Slice the chorizo after removing the casing if necessary.
- Heat olive oil over medium-high in a large pot. Add chorizo and cook for about 3 minutes until it starts to brown. Incorporate bell pepper, cook for 2 minutes. Add onion and garlic, cook for an extra 2 minutes. Stir in carrot, salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Cook for another 2 minutes.
- Add tomato paste, stirring until combined. Introduce flour, stirring until fully incorporated. Add potatoes and pour in broth. Bring to a boil, cover, reduce heat to medium-low and simmer for approximately 15 minutes or until the potatoes are tender.
- When ready, add cream and parsley. Cook for an additional 3 minutes. Taste and adjust salt to your preference. Serve this Spanish Potato Soup with Chorizo alongside some crusty bread and relish in its comforting flavors. Enjoy!
Notes:
- For a lighter option, you can use a reduced-fat cream or substitute with half-and-half.
- Experiment with the chorizo spice level to cater to your preferred taste.
- This soup pairs wonderfully with a side of crusty bread or even a simple green salad.
- Nutritional Information (per serving): Calories – 350 kcal | Protein – 12g | Carbohydrates – 32g | Fat – 20g | Fiber – 4g | Sugar – 5g | Sodium – 900mg
