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Spanish Potato Soup With Chorizo

Spanish potato soup with chorizo delivers a smoky, red-orange broth with tender Yukon Gold potatoes and white beans. The recipe browns chorizo first for deep flavor, then simmers until the potatoes are just soft and spoonable.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Spanish
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 2 lb Yukon gold potatoes peeled and cubed
  • 8 oz Spanish chorizo sliced
  • 1 onion diced
  • 4 garlic minced
  • 1 red bell pepper diced
  • 1 can (14 oz) white beans drained
  • 1 can (14 oz) diced tomatoes
  • 5 cup chicken broth
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp turmeric
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Heat olive oil in a large pot over medium heat, then add the chorizo slices. Cook until browned and the fat has rendered, about 4 minutes, then remove and set aside.
Sauté aromatics
  1. In the chorizo drippings, sauté the onion and red bell pepper over medium heat for 4-5 minutes. Add the garlic and cook for 1 minute, stirring until fragrant.
Toast the spices
  1. Stir in the smoked paprika, cumin, and turmeric, then cook for 1 minute. Keep stirring until the spices smell toasted and aromatic.
Simmer the soup
  1. Add the diced tomatoes and chicken broth, then bring the mixture to a simmer. Scrape up any browned bits from the bottom of the pot.
  2. Add the cubed Yukon gold potatoes and cook for 15-20 minutes, until tender. You should be able to pierce a cube easily with a fork.
Finish with beans and chorizo
  1. Stir in the white beans and the browned chorizo, then simmer for 5 more minutes. Let the flavors meld while the soup stays gently bubbling.
  2. Season with salt and pepper to taste, then garnish with fresh parsley and a drizzle of olive oil. Serve hot while the broth looks glossy and the potatoes are soft.

Notes

For the best texture, don’t overcook the potatoes—start checking at 15 minutes so they stay tender without turning mushy. Refrigerate leftovers in an airtight container for up to 4 days; freeze in portions for up to 3 months (thaw and reheat gently). For a lighter option, use reduced-sodium chicken broth and choose a lower-fat chorizo if available.