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Creamy Potato and Spanish Chorizo Soup

Creamy potato and Spanish chorizo soup with smoky chorizo and a silky paprika oil drizzle. Simmered potatoes become partly mashed for a naturally thick, creamy texture without a heavy roux.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Spanish
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 tbsp olive oil
  • 4 oz Spanish chorizo, sliced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 3 potatoes, cubed
  • 3 cup chicken broth
  • 1 tsp smoked paprika
  • 0.25 cup cream
Serving
  • 1 Crusty bread, for serving

Equipment

  • 1 Dutch oven

Method
 

Brown and set aside the chorizo
  1. Heat olive oil in a Dutch oven over medium-high heat. Brown the Spanish chorizo for 3-4 minutes until browned and aromatic, then set the chorizo aside and save the chorizo oil in the pot.
Sauté aromatics
  1. Reduce the heat to medium. Sauté the small onion and garlic in the saved chorizo oil for 4-5 minutes until softened and fragrant.
Simmer the potatoes
  1. Add the potatoes, chicken broth, and 0.5 tsp smoked paprika to the pot. Bring to a gentle simmer and cook for 18 minutes, stirring once or twice, until the potatoes are tender.
Make it creamy
  1. Mash part of the potatoes directly in the Dutch oven to thicken the soup. Stir in the cream until silky and warmed through.
Finish and serve
  1. Return the browned Spanish chorizo to the soup and stir just to combine. Top each bowl with the remaining chorizo and a drizzle of paprika oil made from the reserved chorizo oil and smoked paprika, then serve with crusty bread.

Notes

Pro tip: Use the reserved chorizo oil for the paprika drizzle—warm it slightly and stir in a pinch of smoked paprika so it blooms into a fragrant red sheen. Store leftovers in the fridge up to 3 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is not recommended because the cream may separate when thawed. For a lighter option, swap cream for half-and-half or use a splash of evaporated milk.