Spanish Chorizo Potato Soup

Prep Time:

15 minutes

Cook Time:

40 minutes

Serves:

6 servings

Preparation

1. Heat olive oil in a large soup pot. Add shallots, garlic, and sweet pepper, sautéing until softened.

2. Add sliced chorizo and cook until slightly browned and fragrant.

3. Stir in potatoes, squash, smoked pepper dust, chili flakes, oregano, cumin, parsley, salt, and pepper. Mix to coat.

4. Pour in tomatoes and broth. Add bay leaf if using. Bring to a boil, then reduce heat and simmer for 30 minutes until potatoes are tender.

5. Adjust thickness with water if desired. Remove bay leaf, taste, and season as needed.

6. Serve hot, garnished with parsley or cilantro.

Smoky, hearty, and packed with depth — this Spanish chorizo soup is rustic perfection for chilly days.

· 2 links cured chorizo sausage (about 8 oz), sliced or diced

· 2 medium yellow squash, chopped

· 6–8 baby red and gold potatoes, halved

· 2 cups marinated tomatoes with garlic (or 1 can diced tomatoes with 4 cloves garlic)

· 2 shallots, diced

· 1 small sweet pepper (such as Aji Cachucha), diced

· 1 tsp smoked red pepper dust

· 1 tsp chili flakes

· 2 tbsp olive oil

· 1 tsp oregano

· 1 tbsp chopped parsley

· 1 tsp cumin

· Salt and pepper, to taste

· 4 cups chicken or vegetable broth

· Optional: water to adjust consistency, 1 bay leaf, fresh parsley or cilantro for garnish