Ingredients
Scale
- 1 tbsp olive oil
- 9 ounces Spanish chorizo (spicy or mild), sliced
- 1 green bell pepper, deseeded and chopped
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 carrot, peeled and chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper
- 2 tbsp double concentrated tomato paste
- 2 tbsp flour
- 1.7 pounds waxy potatoes, peeled and cut into bite-sized pieces
- 6 cups chicken broth
- ¾ cup heavy cream
- 2 tbsp chopped parsley
Instructions
- Prepare your 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, and chop the parsley. Remove the casing from the chorizo if needed, cut it lengthwise, and slice.
- Heat olive oil in a large pot over medium-high heat. Add the chorizo and cook for 3 minutes until it starts to brown.
- Add the bell pepper and cook for 2 minutes, then stir in onion and garlic and cook for 2 more minutes.
- Stir in carrot, salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Cook for another 2 minutes.
- Add tomato paste and stir until combined. Sprinkle in flour and stir until incorporated.
- Add potatoes and pour in the chicken broth. Bring to a boil, cover, reduce heat to medium-low, and simmer for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, add the heavy cream and chopped parsley. Cook for another 3 minutes, taste, and adjust seasoning as needed.
- Serve warm with crusty bread. Enjoy!
Notes
- For a thicker soup, mash a few potatoes directly in the pot before adding the cream.
- Smoked paprika enhances the chorizo’s natural smoky flavor.
- Garnish with extra parsley or a drizzle of olive oil for presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish