Description
A bold, paprika-rich broth loaded with tender potatoes and spicy chorizo for a deeply satisfying bowl.
Ingredients
- Spanish chorizo
- Yukon Gold potatoes
- Smoked paprika
- Chicken broth
- Onion
- Garlic
- Red bell pepper
- Olive oil
- Diced tomatoes
- Bay leaf
- Fresh parsley
- Salt & black pepper
Instructions
- Sauté sliced chorizo in olive oil until lightly crisp; remove and set aside.
- In the same pot, cook onion, garlic, and red bell pepper until softened.
- Stir in smoked paprika and diced tomatoes; cook briefly to deepen flavor.
- Add potatoes, broth, and bay leaf; bring to a boil, then reduce to simmer.
- Cook 20–25 minutes until potatoes are fork-tender.
- Return chorizo to the pot, simmer 5 more minutes, adjust seasoning, and finish with chopped parsley.
Notes
- For a spicier soup, use hot chorizo instead of mild.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg