Description
Warm up your kitchen with this hearty Spanish potato soup, featuring zesty beef chorizo for a smoky, savory kick. This one-pot wonder is a cozy, restaurant-quality meal perfect for busy weeknights. Featuring tender Yukon Gold potatoes, fragrant garlic, and fresh baby spinach, this nutritious soup comes together in under 45 minutes. It is the ultimate comfort food, providing deep, satisfying flavors without the stress. Serve it hot with a sprinkle of fresh parsley for a vibrant and delicious dinner that the whole family will love.
Ingredients
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
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 cups fresh baby spinach
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Heat olive oil in a large pot over medium-high heat.
Add the crumbled beef chorizo and cook for 5–7 minutes until browned and crispy.
Lower the heat to medium and add the diced onion, sautéing until translucent.
Stir in the minced garlic and cook for 60 seconds.
Add the cubed potatoes, smoked paprika, and cumin, stirring well to coat.
Pour in the beef broth and bring to a gentle boil.
Reduce heat to low, cover, and simmer for 15–20 minutes until potatoes are fork-tender.
Stir in the fresh baby spinach and cook for 2 minutes until wilted.
Taste and season with salt and pepper as needed.
Serve hot garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve overnight.
- Prep Time: 10
- Cook Time: 30
- Category: Recipes
- Method: Stovetop
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg