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Spanish Potato Soup With Chorizo

Spanish potato soup with chorizo features smoky paprika, tender Yukon gold potatoes, and white beans simmered into a rich broth. Cook the chorizo first for rendered flavor, then build a fragrant base before simmering until the potatoes are fork-tender.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 2 lb Yukon gold potatoes
  • 8 oz Spanish chorizo
  • 1 onion
  • 4 garlic
  • 1 red bell pepper
  • 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
  • 1 salt to taste
  • 1 pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Cook the Spanish chorizo slices until browned and the fat has rendered, about 4 minutes, then remove and set aside.
Build the savory base
  1. Sauté the diced onion and red bell pepper in the chorizo drippings over medium heat for 4-5 minutes. Add the minced garlic and cook for 1 minute.
Bloom the spices
  1. Stir in smoked paprika, cumin, and turmeric and cook for 1 minute. Keep stirring until fragrant.
Simmer the soup
  1. Add the diced tomatoes and chicken broth, then bring to a simmer over medium-high heat. Keep it at a gentle simmer.
Cook the potatoes
  1. Add the cubed Yukon gold potatoes to the simmering broth. Cook for 15-20 minutes, stirring occasionally, until tender.
Finish with beans and chorizo
  1. Add the drained white beans and the browned chorizo back to the pot. Simmer for 5 more minutes to meld the flavors.
Season and serve
  1. Season with salt and pepper to taste. Garnish with fresh parsley and drizzle with olive oil right before serving.

Notes

Pro tip: for a thicker, hearty texture, let the soup simmer uncovered for a few extra minutes after the potatoes soften. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove. Freezing is not ideal because potatoes can turn mealy, but it can work—reheat with a splash of broth. If you want a lighter option, use reduced-sodium chicken broth and lean chorizo.