Spanish Potato Soup with Chorizo

There’s just something absolutely dreamy about a steaming bowl of Spanish Potato Soup with Chorizo. Each spoonful bursts with smoky, savory chorizo, tender golden potatoes, and a bold, paprika-infused broth that warms you from the inside out.

This soup is comfort food at its finest—rustic, satisfying, and brimming with vibrant Spanish flavors. What makes it a must-try? It’s unbelievably easy, comes together in under an hour, and only needs one pot.

It’s the perfect weeknight meal for feeding a hungry family or impressing friends at your next casual get-together. Inspired by classic Spanish home cooking, this recipe has quickly become a staple in my own kitchen—I bet it will in yours too.

Why You'll Love This Recipe

• Packed with authentic Spanish flavors thanks to smoky chorizo and sweet paprika.
• Quick and easy one-pot meal for busy weeknights.
• Hearty and filling—perfect for chilly evenings or when you need a little comfort.
• Easily customizable with veggies, fresh herbs, or a spicy kick.
• Naturally gluten-free and great for sharing with friends and family.

Key Ingredients for Spanish Potato Soup with Chorizo

See recipe card below for full list of measurements, ingredients, and instructions.

Spanish Chorizo

Chorizo is the star of this dish, delivering deep, smoky flavor and a gorgeous reddish hue to the broth. Use cured Spanish chorizo for a rich, meaty bite and authentic taste. Slice it into rounds or half-moons for the perfect texture. If you can’t find Spanish chorizo, Portuguese linguiça or even a good-quality smoked sausage will work, but expect a slightly different flavor profile.

Yukon Gold Potatoes

These potatoes give the soup its signature creamy texture without falling apart. Peel and cut into bite-sized chunks so they cook evenly and soak up all the chorizo’s flavor. Russet potatoes can be used in a pinch, but may break down more, and red potatoes are a decent substitute for a waxier finish.

Smoked Paprika (Pimentón)

Smoked paprika is the heart and soul of Spanish soups. It adds a warm, earthy depth and a subtle smokiness that’s irresistible. Look for authentic “pimentón” for the richest taste. In a pinch, sweet paprika with a dash of chipotle powder can mimic the effect, but the smoky note is key.

Yellow Onion

Onion forms the flavorful base for the broth, adding natural sweetness and body. Dice it finely for easy, even cooking. Shallots or even leeks can be swapped in if you like a milder flavor, but standard yellow onion is classic for this soup.

Chicken Broth

A good-quality chicken broth ties everything together, creating a savory, comforting base. Use low-sodium broth to control the saltiness, and homemade broth will take it to the next level. For a vegetarian twist, substitute with vegetable broth, though the final flavor will be lighter.

Instructions for Spanish Potato Soup with Chorizo

See recipe card below for full list of measurements, ingredients, and instructions.

Brown the Chorizo

Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the sliced chorizo and cook for 2–3 minutes, stirring occasionally, until it releases its oil and turns slightly crispy around the edges. Remove the chorizo with a slotted spoon and set aside—leave the flavorful oil in the pot!

Sauté the Vegetables

Add the remaining tablespoon of olive oil if needed. Toss in the diced onion and bell pepper, and cook for 5 minutes, stirring often, until softened and translucent. Stir in the minced garlic, smoked paprika, and red pepper flakes (if using), sautéing for another 1 minute until fragrant.

Simmer the Potatoes

Add the potatoes to the pot and stir to coat with the aromatic oil and spices. Pour in the chicken broth and add the bay leaf. Increase the heat to bring the soup to a gentle boil, then lower to a simmer. Cover and cook for 15–18 minutes, or until the potatoes are just tender when pierced with a fork.

Finish the Soup

Return the browned chorizo to the pot. Simmer uncovered for another 5 minutes, allowing the flavors to blend and the broth to take on a rich, smoky color. Taste and season with salt and black pepper as needed. Remove and discard the bay leaf.

Serve and Garnish

Ladle the soup into bowls and sprinkle generously with chopped fresh parsley. Serve piping hot with a wedge of crusty bread, if desired.

Recipe Variations

Make It Vegetarian

Craving the hearty flavors without the meat? Swap the chorizo for vegetarian sausage or smoked tofu and use vegetable broth instead of chicken. Add a little extra smoked paprika for that signature warmth!

Add Leafy Greens

Stir in a few handfuls of chopped kale or spinach during the last few minutes of simmering for a nutritious boost and extra color. Swiss chard is also a delicious option here.

Spicy Kick

Love it fiery? Double the crushed red pepper flakes, or add a small diced jalapeño with the onions and peppers. You can also use spicy chorizo for even more heat.

Creamier Texture

For a creamier soup, mash some of the potatoes right in the pot before serving. Or stir in a splash of heavy cream or sour cream at the end for extra richness.

Swap the Protein

Try this soup with diced smoked ham or even leftover roast chicken if chorizo isn’t available. Just remember, each swap will give you a delicious new twist!

Serving Suggestions

Pair your Spanish Potato Soup with Chorizo with a rustic loaf of crusty country bread, perfect for dunking into the savory broth. For a complete meal, serve alongside a crisp green salad with sherry vinaigrette. Garnish each bowl generously with fresh parsley and a drizzle of extra-virgin olive oil for a beautiful finish!

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until hot. You can also microwave individual portions in a microwave-safe bowl. This soup freezes well for up to 3 months—just cool completely and freeze in freezer-safe containers. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Spanish Potato Soup with Chorizo (FAQ)

Q: Can I make Spanish Potato Soup with Chorizo ahead of time?
A: Absolutely! The flavors deepen as it sits, making it even better the next day.

Q: What’s the difference between Spanish and Mexican chorizo?
A: Spanish chorizo is cured and smoked, with a firm texture and rich paprika flavor, while Mexican chorizo is fresh, spicy, and needs to be cooked before eating.

Q: Can I make this soup dairy-free and gluten-free?
A: Yes! The soup is naturally dairy-free and gluten-free as written, just double-check your chorizo and broth labels to be sure.

Whether you’re craving something cozy and satisfying or want to try a taste of Spain at home, this Spanish Potato Soup with Chorizo is the answer. I know you’re going to love its bold flavors and simple one-pot ease! If you try it, let me know in the comments below and leave a rating—I’d love to hear how it turns out for you.