Spanish Potato Soup with Chorizo
Experience the rich flavors of Spanish Potato Soup with Chorizo in this comforting dish perfect for colder months.
Equipment
- Chopping Board
- Kitchen Knife
- Pyrex Measuring Cups
- Measuring spoons
- Garlic Press
- Le Creuset (4.2L)
Ingredients
Oil and Vegetables
- 3 to 4 tablespoons olive oil
- 1 large onion, finely chopped
- 7 ounces Spanish chorizo, chopped about ½-inch thick
- 4 cloves garlic, minced
- 1 large red bell pepper
- 1 pound potatoes, chopped into 1 to 1 & ½-inch pieces
Seasoning and Stock
- 2 & ½ to 3 cups stock enough to cover chorizo and potatoes
- 1 teaspoon smoked paprika
- salt to taste
Instructions
Cooking Steps
- Heat the olive oil in a Dutch oven or a medium to large-sized pot over medium-low heat.
- Add the chopped onion and cook until they soften.
- Add minced garlic and chorizo; cook for about 2 minutes, stirring often.
- Add the bell pepper and potatoes.
- Mix and cook for 3 to 4 minutes.
- Pour the stock, but just enough to cover the chorizo and potatoes.
- Season with salt and smoked paprika, then stir to mix everything.
- Cover the pot with a lid and simmer for 30 to 35 minutes or until the potatoes become tender.
- Transfer your Spanish chorizo and potatoes to serving plates and serve with some parsley as a garnish, if desired.
Notes
Cook’s Tip #1: Ensure you don’t pour all the stock at once. Start with two cups, then add just enough to cover the chorizo and potatoes. Cook’s Tip #2: If you think there is too much liquid left, keep it uncovered for at least ten more minutes while simmering. Cook’s Tip #3: Do not forget to taste your chorizo and potato stew before adding any seasoning; then adjust accordingly.
Nutrition
Serving: 1bowlCalories: 481kcalCarbohydrates: 39gProtein: 15gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 41mgSodium: 799mgPotassium: 856mgFiber: 6gSugar: 7gVitamin A: 2698IUVitamin C: 105mgCalcium: 42mgIron: 3mg
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