The Art of Authentic Spanish Potato Soup Mastery

Perfect Chorizo Rendering Technique

Master the method of properly cooking chorizo to render fat and achieve ideal texture.

Aromatic Vegetable Foundation

Learn the skill of building flavor base with perfectly sautéed Spanish vegetables.

Saffron Integration Mastery

Perfect the technique of properly using saffron for maximum flavor and color impact.

Consistency Control Excellence

Master the art of achieving perfect soup texture through potato cooking and mashing.

Spanish Seasoning Balance

Learn optimal spice blending and seasoning adjustment for authentic Spanish flavors.

Authentic Spanish Cooking Secrets for Perfect Potato Soup

Chorizo Selection: Use Spanish chorizo seco (dry-cured) for best flavor and texture.

Potato Choice: Yukon Gold potatoes hold their shape well and provide creamy texture.

Saffron Preparation: Crush saffron threads and steep in warm broth for maximum flavor.

Wine Quality: Use a wine you would drink - it significantly impacts the final flavor.

Make-Ahead: Soup tastes even better the next day as flavors continue to develop.

Consistency Control: Adjust thickness by mashing potatoes or adding more broth as needed.

Authentic Spanish Potato Soup with Chorizo

Name: Authentic Spanish Potato Soup with Chorizo
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8 servings
Cuisine: Spanish
Ingredients: For the Soup Base:; 2 lbs Yukon Gold potatoes, peeled and cubed; 8 oz Spanish chorizo, sliced; 1 large onion, diced; 4 cloves garlic, minced; For the Vegetable Mix:; 2 large carrots, diced; 2 celery stalks, diced; 1 red bell pepper, diced; 2 bay leaves; For the Liquid Base:; 6 cups chicken or vegetable broth; 1 cup dry white wine; 1 can (14.5 oz) diced tomatoes; For the Spanish Seasonings:; 2 teaspoons smoked paprika; 1 teaspoon sweet paprika; Pinch of saffron threads; 1 teaspoon dried thyme; Salt and black pepper to taste; For the Cooking Essentials:; 3 tablespoons olive oil; 2 tablespoons tomato paste; 1 teaspoon sherry vinegar; For the Fresh Garnishes:; Fresh parsley, chopped; Spanish olive oil for drizzling; Crusty bread for serving; Manchego cheese, grated (optional); For the Flavor Enhancers:

A hearty and soul-warming Spanish potato soup featuring smoky chorizo, tender potatoes, and aromatic vegetables in a rich, flavorful broth. This traditional comfort food combines the robust flavors of Spanish paprika, garlic, and saffron to create an incredibly satisfying and authentic dish perfect for cold days, family dinners, or any occasion where you want to enjoy the rustic flavors of Spain.

Prep Time

20 Minutes

Cook Time

45 Minutes

Total Time

1H5 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Soup Base:

2 lbs Yukon Gold potatoes, peeled and cubed

8 oz Spanish chorizo, sliced

1 large onion, diced

4 cloves garlic, minced

For the Vegetable Mix:

2 large carrots, diced

2 celery stalks, diced

1 red bell pepper, diced

2 bay leaves

For the Liquid Base:

6 cups chicken or vegetable broth

1 cup dry white wine

1 can (14.5 oz) diced tomatoes

For the Spanish Seasonings:

2 teaspoons smoked paprika

1 teaspoon sweet paprika

Pinch of saffron threads

1 teaspoon dried thyme

Salt and black pepper to taste

For the Cooking Essentials:

3 tablespoons olive oil

2 tablespoons tomato paste

1 teaspoon sherry vinegar

For the Fresh Garnishes:

Fresh parsley, chopped

Spanish olive oil for drizzling

Crusty bread for serving

Manchego cheese, grated (optional)

For the Flavor Enhancers:

1 teaspoon hot paprika (optional)

2 sprigs fresh thyme

1 sprig fresh rosemary

For the Perfect Finish:

Lemon wedges

Extra virgin olive oil

Coarse sea salt

For Special Equipment:

Large heavy-bottomed pot or Dutch oven

Wooden spoon

Ladle

Soup bowls

Instructions

Heat olive oil in large heavy-bottomed pot or Dutch oven over medium heat.

Add sliced chorizo and cook until crispy and fat is rendered, about 5 minutes.

Remove chorizo with slotted spoon and set aside, leaving fat in pot.

Add diced onion to chorizo fat and cook until softened, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in diced carrots, celery, and red bell pepper, cooking for 5 minutes.

Add tomato paste and cook for 1 minute, stirring constantly.

Pour in white wine to deglaze pot, scraping up any browned bits.

Add diced tomatoes, smoked paprika, sweet paprika, and saffron.

Return chorizo to pot and add cubed potatoes, stirring to combine.

Pour in chicken broth and add bay leaves and thyme.

Bring soup to a boil, then reduce heat and simmer covered for 25 minutes.

Check that potatoes are tender and easily pierced with fork.

Remove bay leaves and season with salt and pepper to taste.

Stir in sherry vinegar for brightness and depth of flavor.

Let soup rest for 5 minutes to allow flavors to meld together.

Taste and adjust seasoning with additional salt, pepper, or paprika.

For thicker soup, mash some potatoes against side of pot with spoon.

Ladle soup into warm bowls for best serving temperature.

Garnish with fresh chopped parsley and drizzle with olive oil.

Serve immediately with crusty bread and lemon wedges on side.

Store leftovers covered in refrigerator for up to 4 days.

Reheat gently on stovetop, adding broth if needed to thin consistency.

Authentic Spanish Potato Soup with Chorizo

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Authentic Spanish Potato Soup Mastery

Authentic Spanish Potato Soup with Chorizo

Ingredients

Instructions