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Spanish Potato Soup With Chorizo

Spanish potato soup with chorizo: a smoky, red-orange broth simmered with tender Yukon Gold potatoes, white beans, and browned chorizo. Built in one pot with sautéed aromatics and layered spices for a hearty, spoon-coating texture.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Base ingredients
  • 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
Seasoning
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp turmeric
  • Salt and pepper to taste To taste
  • 1 Fresh parsley for garnish For garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Heat the olive oil in a large pot over medium heat. Cook the Spanish chorizo slices until browned and fat has rendered, about 4 minutes, and then remove to a plate.
Sauté aromatics and toast spices
  1. Sauté the onion and red bell pepper in the chorizo drippings for 4-5 minutes. Add the garlic and cook for 1 minute, stirring to prevent burning.
  2. Stir in the smoked paprika, cumin, and turmeric. Cook for 1 minute until fragrant.
Simmer the soup
  1. Add the diced tomatoes and chicken broth, then bring to a simmer. Keep it at a steady simmer, stirring occasionally.
  2. Add the cubed Yukon gold potatoes to the pot. Simmer for 15-20 minutes until tender.
  3. Add the white beans and browned Spanish chorizo. Simmer for 5 more minutes to heat through and meld flavors.
Finish and serve
  1. Season the Spanish potato soup with salt and pepper to taste. Garnish with fresh parsley and finish with a drizzle of olive oil.

Notes

Pro tip: keep the soup at a gentle simmer once the potatoes go in so they cook through without breaking apart. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop or in the microwave. Freezing is not ideal due to potato texture, but you can freeze for up to 1 month if needed—expect a softer consistency. For a lower-sodium option, use reduced-sodium chicken broth and check the salt level on the chorizo.