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Chorizo and Potato Soup - Hearty, Comforting, and Full of Flavor

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces chorizo (Spanish cured or fresh Mexican-style; see Alternatives)
  • 1 tablespoon olive oil (only if needed for browning)
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika (optional but recommended)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 1/2 pounds potatoes, peeled and cut into 1-inch cubes (Yukon Gold or russet)
  • 6 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 bunch kale or spinach, chopped (about 3 cups packed)
  • Salt and black pepper, to taste
  • 2 tablespoons lemon juice or red wine vinegar
  • Fresh parsley, chopped, for garnish
  • Crusty bread, for serving

Method
 

  1. Prep the chorizo: If using fresh chorizo, remove the casings and crumble. If using Spanish cured chorizo, slice or dice into small pieces. Set aside.
  2. Brown the chorizo: Heat a large pot over medium. Add chorizo and cook until browned and some fat renders, about 5–7 minutes. If the pot looks dry, add a splash of olive oil. Use a slotted spoon to set the chorizo aside, leaving the fat in the pot.
  3. Soften the veggies: Add onion, carrot, and celery to the pot. Cook, stirring, until softened, about 5 minutes. Add a pinch of salt to help them sweat.
  4. Build the base: Stir in the garlic, tomato paste, smoked paprika, cumin, and red pepper flakes. Cook 1–2 minutes until fragrant and the tomato paste darkens slightly.
  5. Add potatoes and broth: Return the chorizo to the pot. Add potatoes, broth, and bay leaf. Bring to a boil, then reduce to a simmer.
  6. Simmer until tender: Cook 15–20 minutes, or until the potatoes are fork-tender and the broth is flavorful. Skim any excess fat from the surface if you like.
  7. Add greens: Stir in the kale or spinach. Simmer 3–5 minutes until wilted and tender.
  8. Finish and season: Remove the bay leaf. Stir in lemon juice or vinegar. Taste and adjust with salt and pepper. If you want a slightly thicker texture, mash a few potatoes against the side of the pot and stir.
  9. Serve: Ladle into bowls, top with chopped parsley, and serve with crusty bread. A drizzle of good olive oil on top is a nice touch.