Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 7 ounces Spanish chorizo (cured, not raw), sliced into half-moons
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 tablespoon smoked Spanish paprika (Pimentón de la Vera)
- 1 teaspoon dried oregano
- 1 bay leaf
- 4 cups chicken or vegetable broth
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced chorizo and cook for 3-4 minutes until the fat renders out and the edges become slightly crispy. Use a slotted spoon to remove some of the chorizo for garnish later, leaving the flavorful red oil in the pot. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the potato chunks to the pot along with the smoked paprika, oregano, and bay leaf. Stir well to coat the potatoes in the spiced oil. Pour in the broth, ensuring the potatoes are fully submerged. Bring the liquid to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the potatoes are fork-tender. For a thicker consistency, use a wooden spoon to slightly crush a few potatoes against the side of the pot.
- Remove the bay leaf and discard it. Taste the soup and add salt and pepper as needed; remember that the chorizo and broth already contain salt, so season carefully. Ladle the hot soup into deep bowls. Top each serving with the reserved crispy chorizo slices and a generous sprinkle of fresh parsley. Serve immediately with thick slices of crusty bread to soak up every drop of the smoky broth.
- Cook Time: 45 minutes