The first time I made Spanish potato soup with chorizo, I asked the question every beginner asks: is this just potato soup with sausage dropped in? Not quite. The chorizo does more than add meat. As it fries, its smoked paprika bleeds into the oil, and that oil becomes the base of the whole broth. Skip that step and you get pale, thin soup that tastes like nothing.
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Here is the trade-off I want you to think about before you start. Cured Spanish chorizo (the firm, sliceable kind) gives you clean slices and a deeper smoked flavor, but it can turn rubbery if you boil it too long. Fresh Mexican chorizo releases more fat and spice, but it crumbles and clouds the broth. I use cured chorizo here because the slices hold up and the soup stays golden.
You will also notice this recipe leans on waxy potatoes rather than starchy russets. Waxy potatoes hold their shape, so you get distinct chunks instead of mush. Russets will thicken the broth faster but fall apart into a puree. If you want a thicker soup, use russets and mash a few at the end. Test it before you trust it.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons olive oil
Use regular (not extra-virgin) olive oil here since it will be heated. If you only have extra-virgin, lower the heat slightly so it does not smoke.
8 ounces (225g) cured Spanish chorizo, sliced into 1/4-inch rounds
Look for dry-cured chorizo sold as a whole sausage, not the soft fresh kind. If you can only find Mexican chorizo, remove it from the casing and crumble it, then reduce the salt in the recipe.
1 large yellow onion, diced (about 1 1/2 cups)
Yellow onion gives the sweetest base; white onion works but is sharper. Skip red onion, which turns the broth an odd pink.
4 garlic cloves, minced
Fresh garlic is worth it here. Garlic powder is a poor substitute because it scorches faster and tastes flat in broth.
1 1/2 teaspoons smoked paprika
Use smoked, not sweet, paprika; the smoked kind is what makes the broth taste like chorizo. If yours is stale, it will taste dusty, so buy small jars.
1/2 teaspoon ground cumin
Cumin rounds out the smoke. If you dislike cumin, leave it out rather than swapping in chili powder, which adds heat.
2 pounds (900g) waxy potatoes such as Yukon Gold, peeled and cut into 1-inch chunks
Yukon Gold or red potatoes hold their shape. Russets work but will break down and thicken the soup, which is fine if you like it creamy.
6 cups (1.4L) low-sodium chicken broth
Low-sodium lets you control the salt since chorizo is already salty. Vegetable broth makes it vegetarian-friendly if you also use a plant-based chorizo.
1 bay leaf
A single bay leaf adds a subtle background note. Dried is fine; fresh bay is stronger, so use half a leaf.
1 teaspoon sherry vinegar or red wine vinegar
The acid at the end wakes up the whole pot. Lemon juice works in a pinch, but add it off the heat so it stays bright.
Salt and black pepper to taste
Taste before adding salt; chorizo varies a lot in saltiness. Freshly ground pepper is noticeably better than pre-ground here.
2 tablespoons chopped fresh parsley, to finish
Parsley adds color and a fresh bite. Chopped scallion greens are a good substitute if parsley is not on hand.
Tips & Tricks
Do not boil the chorizo
keep it at a gentle simmer, because hard boiling makes cured sausage tough and rubbery.
Salt at the end, not the start
chorizo releases salt as it simmers, so seasoning early often leads to an oversalted pot.
Cut potatoes evenly
1-inch chunks cook in the same time; uneven pieces leave some raw and some falling apart.
Add the vinegar last
acid fades with long cooking, so stir it in after you turn off the heat.
Pro Tips
Step-by-Step Instructions
1. Brown the chorizo
Warm the olive oil in a Dutch oven over medium heat (about 350F / 175C) and add the chorizo slices in a single layer. Cook 5 to 6 minutes, turning once, until the edges are golden brown and the fat has turned deep orange-red. If the slices start to spit hard, lower the heat.
2. Soften the aromatics
Remove the chorizo with a slotted spoon and set aside, leaving the paprika oil in the pot. Add the onion and cook 6 to 7 minutes over medium heat (about 325F / 165C) until translucent and soft at the edges, then stir in the garlic, smoked paprika, and cumin and cook 45 seconds until fragrant but not browned.
3. Add potatoes and broth
Add the potatoes, broth, and bay leaf, scraping the browned bits off the bottom with a wooden spoon. Bring to a boil over high heat (about 400F / 205C), then reduce to a gentle simmer (about 200F / 93C).
4. Simmer until tender
Cover partially and simmer 20 to 22 minutes, until a knife slides into the largest potato chunk with no resistance. Stir once halfway through so nothing sticks to the bottom.
5. Return the chorizo
Add the reserved chorizo back to the pot and simmer 3 minutes more so the slices warm through. Taste the broth now; it should taste smoky and savory, not flat.
6. Finish and season
Turn off the heat, remove the bay leaf, and stir in the sherry vinegar. Season with salt and pepper a little at a time, tasting after each addition, since the chorizo's saltiness varies.
7. Rest and serve
Let the soup sit off the heat 10 minutes so the flavors settle and the broth thickens slightly. Ladle into bowls and scatter parsley over the top.
Delicious Variations
- Add a pinch of saffron threads with the broth for a floral, golden Spanish note that pairs well with the chorizo.
- Stir in a can of drained chickpeas in the last 5 minutes for extra protein and a nutty texture.
- Finish with a spoonful of romesco or a drizzle of garlic aioli for a richer, restaurant-style bowl.
How to Store Spanish Potato Soup with Chorizo
Refrigerator
Store in an airtight container for up to 4 days; the flavor improves by day two, though potatoes soften each day.
Freezer
Freeze up to 2 months, but potatoes turn slightly grainy after thawing, so freeze without potatoes if texture matters to you.
Reheating
Reheat gently on the stovetop over medium-low heat (about 250F / 120C) for 5 to 7 minutes, adding a splash of broth or water to loosen it.
Frequently Asked Questions
Q: What is Spanish potato soup with chorizo called in Spain?
It is most often called sopa de patatas con chorizo, and similar versions appear as caldo de patatas in different regions. The name changes by region, but the core is always potatoes, chorizo, and paprika broth.
Q: Can I use Mexican chorizo instead of Spanish chorizo?
Yes, but remove it from the casing and crumble it, and expect a spicier, cloudier broth. Mexican chorizo is fresh and releases more fat and chili, so drain some of the fat before adding the onions.
Q: How do I keep the potatoes from falling apart in the soup?
Use waxy potatoes like Yukon Gold or red potatoes and keep the pot at a gentle simmer, not a rolling boil. Stirring too often also breaks them down, so stir only once or twice.
Q: Is this soup spicy?
It is smoky more than hot, because cured Spanish chorizo is mild and the heat comes from paprika, not chili. If you use Mexican chorizo or add chili flakes, it will be noticeably spicier.
Q: Can I make this soup vegetarian?
Yes, use plant-based chorizo and vegetable broth, and add an extra half teaspoon of smoked paprika since you lose the pork fat's smokiness. Check the chorizo label, as many brands contain pork casing.
Give this Spanish potato soup with chorizo a try on a cold evening and tell me how it turned out. If you swapped the chorizo or thickened it differently, leave a comment so the next cook can learn from you. Test it before you trust it.
Spanish Potato Soup with Chorizo
Spanish potato soup with chorizo is a smoky, paprika-rich one-pot bowl where tender potatoes soak up garlicky broth for a hearty weeknight dinner.
🧂 Ingredients
- 2 tablespoons olive oil
- 8 ounces (225g) cured Spanish chorizo, sliced into 1/4-inch rounds
- 1 large yellow onion, diced (about 1 1/2 cups)
- 4 garlic cloves, minced
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 2 pounds (900g) waxy potatoes such as Yukon Gold, peeled and cut into 1-inch chunks
- 6 cups (1.4L) low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon sherry vinegar or red wine vinegar
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley, to finish
📋 Instructions
- 1Brown the chorizo — Warm the olive oil in a Dutch oven over medium heat (about 350F / 175C) and add the chorizo slices in a single layer. Cook 5 to 6 minutes, turning once, until the edges are golden brown and the fat has turned deep orange-red. If the slices start to spit hard, lower the heat.
- 2Soften the aromatics — Remove the chorizo with a slotted spoon and set aside, leaving the paprika oil in the pot. Add the onion and cook 6 to 7 minutes over medium heat (about 325F / 165C) until translucent and soft at the edges, then stir in the garlic, smoked paprika, and cumin and cook 45 seconds until fragrant but not browned.
- 3Add potatoes and broth — Add the potatoes, broth, and bay leaf, scraping the browned bits off the bottom with a wooden spoon. Bring to a boil over high heat (about 400F / 205C), then reduce to a gentle simmer (about 200F / 93C).
- 4Simmer until tender — Cover partially and simmer 20 to 22 minutes, until a knife slides into the largest potato chunk with no resistance. Stir once halfway through so nothing sticks to the bottom.
- 5Return the chorizo — Add the reserved chorizo back to the pot and simmer 3 minutes more so the slices warm through. Taste the broth now; it should taste smoky and savory, not flat.
- 6Finish and season — Turn off the heat, remove the bay leaf, and stir in the sherry vinegar. Season with salt and pepper a little at a time, tasting after each addition, since the chorizo's saltiness varies.
- 7Rest and serve — Let the soup sit off the heat 10 minutes so the flavors settle and the broth thickens slightly. Ladle into bowls and scatter parsley over the top.
