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Spanish Potato Soup With Chorizo

Spanish potato soup with chorizo—smoky broth simmered with Yukon gold potatoes, white beans, and diced tomatoes for a hearty, spoon-tender bowl. Browned chorizo is cooked first for deep flavor, then everything simmers until the potatoes are tender.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 lb Yukon gold potatoes
  • 8 oz Spanish chorizo
  • 1 onion
  • 4 garlic
  • 1 red bell pepper
  • 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 and pepper To taste.
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Heat 2 tablespoons olive oil in a large pot over medium heat, then cook the sliced Spanish chorizo until browned and fat has rendered, about 4 minutes. Remove and set aside.
Sauté aromatics
  1. In the same pot with the chorizo drippings, sauté the diced onion and red bell pepper over medium heat for 4-5 minutes. Add the minced garlic and cook for 1 minute.
Bloom the spices
  1. Stir in the smoked paprika, cumin, and turmeric, then cook for 1 minute until fragrant. Keep the heat at medium so the spices don’t burn.
Simmer the soup
  1. Add the diced tomatoes and chicken broth, then bring the mixture to a simmer. Scrape up any browned bits from the bottom as it warms.
  2. Add the cubed Yukon gold potatoes, then simmer for 15-20 minutes until tender. Stir occasionally so the potatoes cook evenly.
  3. Add the drained white beans and the browned chorizo, then simmer for 5 more minutes. Keep it at a steady simmer so the flavors meld without boiling hard.
Season and serve
  1. Season with salt and pepper to taste, then garnish with fresh parsley. Drizzle with olive oil right before serving for a glossy finish.

Notes

For a thicker, stew-like texture, mash a few potato cubes against the side of the pot after adding the beans. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (thaw overnight and reheat gently). For a dairy-free, gluten-free option, simply confirm your chorizo label is gluten-free and avoid cross-contamination.