Spanish Potato Soup with Beef Chorizo

⏱️ Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4

📝 Ingredients List

• 2 tablespoons olive oil
• 12 ounces beef chorizo, casing removed and crumbled
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 4 cups beef bone broth (or high-quality vegetable stock)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 2 cups fresh baby spinach
• Salt and black pepper to taste
• Fresh parsley for garnish

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large soup pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or silicone spatula

Step-by-Step Beginner-Friendly Instructions

1. Heat olive oil in your pot over medium-high heat. Add the crumbled beef chorizo and cook for 5–7 minutes, breaking it up with your spoon, until it is nicely browned and the edges are slightly crispy.
2. Lower the heat to medium. Add the diced onion and sauté for 3–5 minutes until translucent and fragrant. Stir in the minced garlic and cook for another 60 seconds. 😋
3. Add the cubed potatoes, smoked paprika, and cumin to the pot. Stir well to coat everything in the spices and the rendered fat from the beef.
4. Pour in the beef broth. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
5. Stir in the fresh baby spinach, cooking for about 2 minutes until just wilted. Taste and add salt or pepper if needed. Serve hot with a sprinkle of fresh parsley! ✨

💡 Pro Tips

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight!
• Beef Substitutions: If you cannot find beef chorizo, you can substitute it with extra-lean ground beef seasoned heavily with paprika, garlic powder, and a dash of cayenne.
• Texture Trick: To make the soup naturally thicker, mash a few of the cooked potato cubes against the side of the pot before serving.

Variations

• Creamy Twist: Add a splash of heavy cream or half-and-half at the end for a richer, velvet-like consistency.
• Added Veggies: Toss in diced bell peppers or carrots at the same time as the onions to increase the nutritional density.

FAQ

Can I freeze this soup? Potatoes can change texture when frozen, so for the best results, consume fresh or refrigerated. If you must freeze, do so before adding the spinach.

Is this soup spicy? It carries a warm, smoky heat from the beef chorizo. If you prefer a milder taste, use a sweet beef sausage and adjust the paprika to your preference.