Spanish Potato and Chorizo Soup
This delicious Spanish Potato and Chorizo Soup, known as patatas a la riojana, is winter comfort food at its best.
Equipment
- Dutch oven
Ingredients
- 1 pound small potatoes
- 10 oz Spanish chorizo hot or mild, recommended hot
- 5 cups chicken stock
- 4 garlic cloves
- 1 onion
- 1 tablespoon smoked paprika
- 1 tablespoon salt or to taste
- minced fresh parsley for garnish
- 2 tablespoons olive oil
Instructions
- Wash the potatoes and cut them in quarters leaving the skin on.
- Peel and slice thinly the onion.
- Peel and slice thinly the garlic cloves.
- Cut the chorizo into thick chunks.
- In the bottom of the dutch oven or pot add the olive oil and garlic and onion. Gently fry them on medium heat until golden and fragrant.
- Add the chorizo chunks to the dutch oven and add the paprika powder too. Fry for a couple of minutes on medium heat until the chorizo changes its color.
- Add the potatoes to the dutch oven, the salt, and the chicken stock. Cover and cook on low for 1:30 hours mixing every once in a while.
- Serve with some minced parsley for garnish on top.
Notes
Spanish chorizo is not the same as Mexican chorizo. This dish can be made in advance and stored in the fridge for up to 5 days. Do not recommend freezing it at all since potatoes do not freeze well.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 2mgIron: 15mg
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