Description
A creamy and smoky Spanish-inspired potato soup featuring savory cured chorizo and aromatic smoked paprika. Perfect for cold weather and easy to make in one pot.
Ingredients
Scale
- 12 oz Spanish Chorizo, sliced
- 2 lbs Yukon Gold Potatoes, peeled and cubed
- 1 medium Yellow Onion, diced
- 4 cloves Garlic, minced
- 6 cups Chicken Broth
- 1 tbsp Smoked Paprika
- 1/4 cup Fresh Parsley, chopped
- Salt and pepper to taste
Instructions
- Sauté sliced chorizo in a large pot over medium heat until crisp and oil is released.
- Add diced onion and cook until translucent, then stir in minced garlic for one minute.
- Stir in smoked paprika and cook for 30 seconds to bloom the spice.
- Pour in chicken broth and add cubed potatoes.
- Bring to a boil, then reduce heat and simmer covered for 20-25 minutes.
- Stir in fresh parsley and season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Spanish