Spanish Potato Soup with Chorizo

Instructions

1. 1
   Heat 1 tbsp olive oil in a large pot over medium heat. Add sliced chorizo; cook 2–3 minutes until browned. Remove chorizo and set aside.
2. 2
   Add remaining olive oil if needed. Sauté onion and bell pepper for 5 minutes until soft. Stir in garlic, smoked paprika, and red pepper flakes; cook 1 minute.
3. 3
   Add potatoes; toss to coat. Pour in chicken broth and add bay leaf. Bring to a boil, reduce heat, and simmer covered for 15–18 minutes, until potatoes are tender.
4. 4
   Return chorizo to pot. Simmer uncovered 5 minutes more. Season with salt and pepper to taste. Remove bay leaf.
5. 5
   Serve hot, garnished with chopped parsley. Enjoy!