Spanish Potato Soup with Chorizo 

Spanish Potato Soup with Chorizo is a hearty and flavorful dish that combines tender potatoes, smoky chorizo sausage, and aromatic vegetables in a rich broth. This comforting soup is perfect for chilly evenings, offering a satisfying blend of spices and textures. The chorizo infuses the soup with its distinctive smoky flavor, while the potatoes provide a creamy base. Seasoned with cumin, paprika, and cayenne pepper, this soup delivers a delightful kick. Whether served as a main course or a starter, it's a delightful way to enjoy traditional Spanish flavors.

Ingredients

• 1 tablespoon olive oil

• 9 oz (250 g) Spanish chorizo, sliced

• 1 green bell pepper, deseeded and chopped

• 1 yellow onion, finely chopped

• 4 cloves garlic, minced

• 1 carrot, peeled and chopped

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1 teaspoon sweet paprika

• 1 teaspoon salt

• 1 teaspoon black pepper

• ¼ teaspoon cayenne pepper (optional)

• 2 tablespoons double-concentrated tomato paste

• 2 tablespoons all-purpose flour

• 1.7 lbs (700 g) waxy potatoes, peeled and cut into bite-sized pieces

• 6 cups chicken broth

• ¾ cup heavy cream

• 2 tablespoons chopped fresh parsley

Directions

1. Prepare the Ingredients: Peel and cut the potatoes into bite-sized pieces. Deseed and chop the bell pepper. Peel and chop the carrot. Finely chop the onion. Mince the garlic cloves and chop the parsley. Remove the casing from the chorizo if needed, cut lengthwise in half, and slice.

2. Cook the Chorizo: Heat olive oil over medium-high heat in a large pot. Add chorizo and cook for 3 minutes until it starts to brown.

3. Sauté Vegetables: Add bell pepper to the pot and cook for 2 minutes. Then add onion and garlic, cooking for 2 minutes more. Stir in carrot, salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Cook for another 2 minutes.

4. Add Tomato Paste and Flour: Stir in tomato paste and cook until combined. Add flour and stir until incorporated.

5. Simmer the Soup: Add potatoes and pour in chicken broth. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 15 minutes or until potatoes are tender.

6. Finish the Soup: Add heavy cream and chopped parsley. Cook for 3 minutes. Taste and adjust salt as needed.

7. Serve: Serve hot with crusty bread.

Nutrition (Per Serving)

• Calories: Approximately 567 kcal

• Protein: Varies based on specific ingredients and portion sizes

• Fat: Varies based on specific ingredients and portion sizes

• Carbohydrates: Varies based on specific ingredients and portion sizes

• Fiber: Varies based on specific ingredients and portion sizes

• Sodium: Varies based on specific ingredients and portion sizes