Easy Spanish Potato Soup with Chorizo: Better Than Takeout
Easy Spanish Potato Soup with Chorizo is the ultimate comforting meal, ready in just 30 minutes. After making this many times, I’ve discovered the trick to the creamiest texture without heavy cream. This hearty soup is perfect for cozy nights in, with smoky chorizo and crispy paprika croutons that make it better than takeout. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Baked Sea Bass with Olives and Cherry Tomatoes and Samoa Cookie Pie Recipe with Caramel and Coconut.
Why This Easy Spanish Potato Soup with Chorizo: Better Than Takeout Is Pure Comfort
- Creamy texture without heavy cream
- Smoky chorizo flavor in every bite
- Crispy paprika croutons for added crunch
- Ready in just 30 minutes
What You'll Need for Easy Spanish Potato Soup with Chorizo: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Potatoes
- Chorizo
- Onion
- Garlic
- Chicken Broth
- Milk
- Bread
- Paprika
- Smoked Paprika
- Garlic Powder
- Salt
- Pepper
- Bay Leaf
- Optional: Fresh Parsley
- Optional: Crispy Paprika Croutons
đź“ť Ingredient Notes
- Chorizo: Use spicy or mild, depending on your preference.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Creates a smooth, creamy texture without a traditional blender. → See on Amazon
- Cast Iron Skillet — Distributes heat evenly for perfectly crispy croutons. → See on Amazon
How to Make Easy Spanish Potato Soup with Chorizo: Better Than Takeout
- Sauté Chorizo: Cook chorizo in a large pot until browned and crispy. Remove and set aside.
- Sauté Onion and Garlic: Add onion and garlic to the pot, cooking until softened.
- Add Potatoes and Broth: Stir in potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Blend and Add Milk: Use an immersion blender to partially blend the soup. Stir in milk and seasonings.
- Make Croutons: Toast bread slices in the same pot until crispy and golden. Season with paprika, salt, and pepper.
- Serve: Ladle soup into bowls and top with chorizo, croutons, and fresh parsley.
Cook's Tips for Perfect Easy Spanish Potato Soup with Chorizo: Better Than Takeout
- Common mistake and fix: Don't overcook the potatoes. They should be tender but not mushy. If they're too soft, the soup won't have the right texture.
- Pro tip: For a smoother soup, blend it until completely smooth. For a chunkier soup, blend it only partially.
- Pro tip: To make this soup ahead, prepare the ingredients and store them separately. Cook and blend the soup, then refrigerate. Reheat and add the toppings just before serving.
Storing & Reheating Easy Spanish Potato Soup with Chorizo: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Prepare the soup base up to 2 days ahead. Reheat and add toppings just before serving.
Freezing Easy Spanish Potato Soup with Chorizo: Better Than Takeout
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the chorizo with smoked tempeh or mushrooms.
- Best substitution: Use vegetable broth instead of chicken broth for a vegetarian version.
- Make-ahead: Prepare the soup base up to 2 days ahead. Reheat and add toppings just before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little more milk or broth. If it's too thin, simmer it until it reaches the desired consistency.
Want to level up this recipe?
Instant Pot — Cooks potatoes quickly and evenly for a faster, hands-off meal. → Check price on Amazon
Easy Spanish Potato Soup with Chorizo: Better Than Takeout
Ingredients
Main Ingredients
- Potatoes
- Chorizo
- Onion
- Garlic
- Chicken Broth
- Milk
- Bread
- Paprika
Seasonings
- Smoked Paprika
- Garlic Powder
- Salt
- Pepper
- Bay Leaf
Optional Toppings
- Fresh Parsley
- Crispy Paprika Croutons
Instructions
- Sauté Chorizo: Cook chorizo in a large pot until browned and crispy. Remove and set aside.
- Sauté Onion and Garlic: Add onion and garlic to the pot, cooking until softened.
- Add Potatoes and Broth: Stir in potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Blend and Add Milk: Use an immersion blender to partially blend the soup. Stir in milk and seasonings.
- Make Croutons: Toast bread slices in the same pot until crispy and golden. Season with paprika, salt, and pepper.
- Serve: Ladle soup into bowls and top with chorizo, croutons, and fresh parsley.
Notes
- Chef tip: For a vegetarian version, substitute the chorizo with smoked tempeh or mushrooms.
- Best substitution: Use vegetable broth instead of chicken broth for a vegetarian version.
- Make-ahead: Prepare the soup base up to 2 days ahead. Reheat and add toppings just before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little more milk or broth. If it's too thin, simmer it until it reaches the desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: Prepare the soup base up to 2 days ahead. Reheat and add toppings just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 18g
- Fat: 18g
- Carbs: 55g
- Fiber: 4g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 50mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spanish Potato Soup with Chorizo: Better Than Takeout FAQs
Yes, prepare the soup base up to 2 days ahead. Reheat and add toppings just before serving.
The soup may have been over-thinned with milk or broth. Simmer it until it reaches the desired consistency.
Yes, freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook the potatoes and broth together in the Instant Pot for 5 minutes at high pressure. Proceed with the recipe as written.
Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally. This helps maintain the best texture.
A Warm Final Note
I can’t wait for you to try Easy Spanish Potato Soup with Chorizo: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
