There’s something special about a bowl of Spanish Potato and Chorizo Soup simmering away on the stove. The smoky chorizo, crispy bacon, and tender potatoes mingle in a rich, paprika-spiced broth that warms you from the inside out. This recipe blends bold Spanish flavors with an approachable cooking style that even beginner home cooks can master. Every spoonful is hearty, satisfying, and just a little bit indulgent—perfect for a weeknight dinner or a cozy weekend treat.

Why You’ll Love This Recipe

This Spanish Potato and Chorizo Soup is an easy crowd-pleaser, and here’s why:

Incredible flavor: Bacon, chorizo, and smoked paprika create a rich, savory base.
Beginner-friendly: Simple steps and clear instructions make it accessible for any skill level.
Perfectly hearty: Tender potatoes and creamy broth make it a filling meal.
Customizable heat: Adjust cayenne pepper to match your spice preference.

The Story Behind Spanish Potato and Chorizo Soup

Spanish Potato and Chorizo Soup draws inspiration from rustic Spanish kitchens, where simple, local ingredients shine.

Chorizo, seasoned with smoky paprika, is a cornerstone of Spanish cuisine.
Potatoes, introduced to Spain in the 16th century, became a comfort food staple.
Bacon isn’t traditional in all regions but adds extra depth and richness.
Soups like this are often enjoyed in colder months with crusty bread and good company.

Key Ingredients in Spanish Potato and Chorizo Soup

Bacon: Adds smoky depth and richness to the broth.
Chorizo: The star ingredient, bringing bold spice and color.
Onion: Builds a sweet, savory flavor base.
Garlic: Adds aromatic warmth.
Tomato paste: Deepens the soup’s richness and adds a subtle tang.
Smoked paprika & paprika: Layered spices that enhance color and flavor.
Cayenne pepper: Brings adjustable heat.
Chicken stock: Creates a rich, savory foundation.
Yellow potatoes: Add heartiness and soak up the flavors beautifully.
Heavy cream: Softens and enriches the broth.
Fresh parsley: Adds brightness and color before serving.

How to Make Spanish Potato and Chorizo Soup

Step-by-Step Guide

Cook the bacon: In a large pot over medium-low heat, cook chopped bacon until crispy and fat has rendered. Remove bacon to a plate.
Brown the chorizo: Pour off all but 2 tablespoons of bacon fat. Increase heat to medium-high, add diced chorizo, and cook until browned.
Soften the onions: Reduce heat to low, add diced onion, and cook for 5–6 minutes until soft and lightly browned.
Add garlic and tomato paste: Stir in minced garlic and tomato paste, cooking for 1 minute to release flavor.
Toast the spices: Sprinkle in smoked paprika, paprika, and cayenne pepper. Stir for 20–30 seconds to bloom the spices.
Add stock and potatoes: Pour in chicken stock, add sliced potatoes, and return bacon to the pot. Bring to a boil, then reduce to a simmer.
Simmer until tender: Cook for about 20 minutes, stirring occasionally, until potatoes are soft and tender.
Finish with cream and parsley: Stir in heavy cream, season with salt, pepper, and extra cayenne if desired. Add fresh parsley before serving.

Spanish Potato and Chorizo Soup Tips and Twists

Tips:
1. Use Spanish chorizo for authentic smoky flavor.
2. Don’t rush the onion stage—it adds sweetness.
3. Bloom spices in oil for maximum aroma.
4. Taste before adding salt—bacon and chorizo are already salty.
5. Serve hot for the best flavor and texture.
Variations:
1. Use sweet potatoes for a different twist.
2. Add kale or spinach in the last 5 minutes for extra greens.
3. Swap cream for coconut milk for a dairy-free option.

Storage, Reheating, and Make-Ahead Tips

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm gently on the stovetop over low heat, adding a splash of broth if it thickens.
Make-Ahead: Cook the base (through step 6) a day ahead, then add cream and parsley when reheating for fresh flavor.

Serving Suggestions

Serve Spanish Potato and Chorizo Soup with crusty bread, focaccia, or Rustic No-Knead Rosemary Garlic Bread for soaking up the broth. A fresh salad or grilled vegetables add brightness to balance the rich flavors. Garnish each bowl with a sprinkle of parsley or a drizzle of olive oil for a restaurant-style touch.

Frequently Asked Questions

Can I use fresh chorizo? Yes, but cook it fully before adding other ingredients.
Can I freeze this soup? You can, but potatoes may soften further after thawing.
Is this recipe spicy? Mild to medium heat—adjust cayenne for your taste.
Can I make it without cream? Yes, it will just have a lighter broth.
What’s the best potato for this soup? Yellow potatoes hold their shape well while becoming tender.

Enjoy Your Spanish Potato and Chorizo Soup

With smoky chorizo, crispy bacon, and creamy potatoes, Spanish Potato and Chorizo Soup is comfort in a bowl. It’s rich yet balanced, satisfying yet simple to prepare—perfect for any cook looking to impress without overcomplicating things. Once you try it, you’ll see why this dish deserves a spot in your regular recipe rotation.

Explore More Recipes

Looking for more flavorful dishes? Try these:

Grilled Vegetables Recipe for Beginners – A fresh, colorful side to balance the richness.
Focaccia Recipe – Soft, flavorful, and perfect for dipping.
Garlic Butter Scallops – A luxurious main or side for a Spanish-inspired meal.

Spanish Potato and Chorizo Soup – Smoky & Hearty

This Spanish Potato and Chorizo Soup is rich, smoky, and comforting—perfect for chilly nights. Bacon, chorizo, potatoes, and paprika come together in a creamy broth for a dish you’ll love making again and again. Beginner-friendly and ready in under an hour.

Course Dinner, Soup

Cuisine Spanish

Keyword chorizo soup, easy chorizo recipe, hearty Spanish soup, smoky potato soup, Spanish potato soup

Prep Time 15

Cook Time 35

Total Time 50

Servings 6 servings

Calories 310kcal

Author Abby Marlow

Ingredients

4 slices bacon chopped
8 oz chorizo diced
1 large white onion finely diced
3 cloves garlic minced
1 tbsp tomato paste
1 tbsp smoked paprika
1 tbsp paprika
1/4 tsp cayenne pepper or more to taste
4 cups chicken stock low or no sodium
3 –4 medium yellow potatoes peeled, quartered, and sliced
1/4 cup heavy cream
Kosher salt to taste
Black pepper to taste
1/4 cup chopped fresh parsley

Instructions

In a large pot over medium-low heat, cook bacon until crisp. Remove to a plate, leaving 2 tbsp fat in the pot.
Increase heat to medium-high. Add chorizo and cook until browned.
Lower heat to medium, stir in onion, and cook 5–6 minutes until softened.
Add garlic and tomato paste; cook 1 minute.
Stir in smoked paprika, paprika, and cayenne; cook 20–30 seconds.
Pour in chicken stock, add potatoes and bacon. Bring to a boil, then reduce to a simmer.
Simmer 20 minutes until potatoes are tender.
Stir in cream, season with salt and pepper, sprinkle with parsley, and serve hot.

Notes

For the best flavor, use authentic Spanish chorizo. To change it up, try swapping yellow potatoes for sweet potatoes. This Spanish Potato and Chorizo Soup also works well with kale added during the last few minutes.