Spanish Potato and Chorizo Soup – Smoky & Hearty

Abby Marlow

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.

Print Recipe Pin Recipe Save Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Dinner, Soup

Cuisine Spanish

Servings 6 servings

Calories 310 kcal

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.

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