Description
A rustic and warming Spanish-inspired soup featuring smoky cured chorizo and tender potatoes in a rich, savory broth.
Ingredients
Scale
- 1/2 lb Spanish chorizo, diced
- 1.5 lbs Yukon Gold potatoes, peeled and cubed
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 4 cups chicken broth
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chorizo and cook for 5-7 minutes until browned and oil is released.
- Add diced onion and carrots to the pot. Sauté for 5 minutes until onions are translucent.
- Stir in minced garlic and smoked paprika, cooking for 1 minute until fragrant.
- Add cubed potatoes to the pot and stir to coat in the seasoned oil; cook for 2-3 minutes.
- Pour in the chicken broth and bring to a boil. Lower heat and simmer for 15-20 minutes until potatoes are tender.
- Remove from heat and stir in fresh parsley. Season with salt and pepper if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Spanish