Chorizo Potato Soup
This chorizo potato soup is cozy, comforting, and delicious. It’s also budget-friendly and can be easily doubled to feed a crowd.
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Did you know?
Spanish chorizo is a cured sausage, unlike Mexican chorizo, which is raw and requires cooking before serving.
If there’s one food that could be considered therapeutic, it’s soup. It’s often the top choice to help beat a cold or settle a stomach, and it’s a good option to help shed pounds. It also warms the body when the weather cools and even has the power to warm the soul. Although I wouldn’t recommend this chorizo potato soup to soothe a tumultuous tummy–it may be just a tad too spicy for that!–it certainly does check the boxes for the many other ailments–physical and emotional–that soup can cure.
I began making a variation of this soup around 2006 from an online recipe I found that I have been unable to locate since. It called for russet potatoes that you mostly mash to create a thicker soup, and it included Swiss chard as the green of choice. It also called for only water as the base, making it one of the most economical soups I whipped up in my modest Brooklyn apartment.
Although this recipe is derived mainly from memory, I have intentionally altered a couple of things: I’ve replaced the water with mostly chicken stock, and the yellow onion with shallots. I love Swiss chard, but the market was out of it when I was ingredient shopping, so I opted for spinach.
This chorizo potato soup is highly versatile, so don’t be afraid to change things to your liking. For example, you don’t have to mash the potatoes. You can also use waxy potatoes if you prefer chunks of them in your soup (Waxy ones hold up better than Russets.) And use any greens you like: Swiss chard and kale are excellent alternatives. The chorizo is so flavorful that it’s undoubtedly the star of this recipe, so you can tweak the supporting players without much fuss.
Shopping List
- Extra Virgin Olive Oil
- Fresh Garlic
- Shallots
- Spanish Chorizo
- Russet Potatoes
- Chicken Stock or Broth
- Baby Spinach
Pro Tips
Salt in layers: This recipe calls for at least 3/4 teaspoons of kosher salt, but add it in at least 2 layers (per the recipe) instead of all at once. This helps directly season individual ingredients, which is especially beneficial with soups.
Prep ingredients beforehand: You can prep nearly all the ingredients beforehand and store them in the refrigerator. However, I don’t recommend prepping the potatoes unless they’re only going to sit for a short time. If you do, soak them in water.
Did you know?
Linguiça is similar to Spanish chorizo, but it’s typically smaller in size and milder in flavor.
Suggestions for Variations and Substitutions
- Use any potatoes you have on hand. Waxy potatoes, like yellow, hold up better when boiling, so these are a good option if you want yours to be more intact.
- You can replace the spinach with kale, Swiss chard, or another leafy green. A tougher green, like kale, may need to cook a little longer.
- For extra spice, use Mexican chorizo (Just cook it through first.) You can also add more heat by including some red pepper flakes.
- Use yellow or any onion you have on hand instead of the shallots.
- For a thicker soup, use more potatoes (1 and 1/2 to 2 cups). You can also use 1 cup less water or omit the water altogether.
Leftovers
You can store this chorizo potato soup in an airtight container in the refrigerator for up to 3 days. You can also freeze for up to 1 month. Defrost in the refrigerator and heat slowly in a pot on the stove. You can also microwave it.
For more hearty soup recipes, try the following:
Chorizo Potato Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 2 large shallots, minced
- 9 ounces Spanish chorizo or linguica, casings removed and sliced
- 2 cups russet potatoes, peeled and diced
- 3/4 teaspoon kosher salt, divided
- 4 cups chicken stock or broth
- 2 cups water
- Freshly ground black pepper
- 2 cups baby spinach, roughly chopped
Instructions
- Heat the olive oil in a large pot over medium-low to medium heat. Add the garlic and shallots and sautée until soft and translucent, about 5 to 7 minutes.2 tablespoons extra virgin olive oil3 garlic cloves, minced2 large shallots, minced
- Add the chorizo and cook, stirring occasionally, for 2 to 3 minutes so it develops some color. Transfer the chorizo to a plate (it's OK if you scoop some of the garlic and shallots along with it), but use a slotted spoon or spatula so the oil from the chorizo stays behind in the pot.9 ounces Spanish chorizo or linguica, casings removed and sliced
- Add the potatoes with 1/4 teaspoon salt. Cook for about 2 minutes, stirring often, so they can absorb the flavor from the chorizo. Pour in the chicken stock and water along with another 1/2 teaspoon salt and some freshly ground black pepper. Bring the stock/water to a boil, and cook the potatoes until fork tender, 10 to 15 minutes. 2 cups russet potatoes, peeled and diced1/4 teaspoon kosher salt4 cups chicken stock or broth2 cups water1/2 teaspoons kosher saltFreshly ground black pepper
- Once the potatoes are tender, reduce the heat to a simmer. Either leave the potatoes as is or lightly mash them with a potato masher to thicken the soup. Add the chorizo back into the pot along with the spinach, letting it cook for 1 to 2 minutes until wilted. Taste and adjust for seasoning. Ladle into bowls and enjoy!2 cups baby spinach, roughly chopped