Drunken Potato & Chorizo soup

Jen Smallwood


a quick version of the classic Spanish Potato & Chorizo soup -
this is tasty & filling....

I love to serve this with warm homemade bread...


☆☆☆☆☆ 0 votes

4-6 servings - depending on soup bowls
20 Min
45 Min
Stove Top


  • 3 Tbsp
    olive oil, divided
  • 1 lb
    chorizo, casing removed and cut into medium dice
  • 1 large
    onion, chopped
  • 2-3 large
    potatoes, peeled and cut into large dice
  • 3 clove
    garlic cloves, finely chopped
  • 2 small
    red bell peppers, chopped into large chunks
  • 1
    fresh bay leaf
  • 1 Tbsp
    smoked paprika
  • 1 tsp
    dried thyme
  • 1/2 bottle
    rioja red wine
  • 3-4 c
    chicken stock
  • ·
    optional - salt and freshly ground black pepper to your tatste
  • 1-2 Tbsp
    fresh or dried parsley

How to Make Drunken Potato & Chorizo soup


  1. Preheat a large, heavy-bottomed soup pot over medium-high heat add 1 tablespoon olive oil. Cook chorizo until nice and crispy, Remove to a paper towel-lined plate to drain any excess fat. To the same pot, add remaining 2 tablespoons of olive oil, then add the onion and potatoes. Cook, stirring occasionally, until golden brown and slightly crispy.
  2. Add the garlic, red bell peppers and bay leaf, and season with lightly with salt and freshly ground black pepper. Cook until the veggies soften up a bit, then add the smoked paprika and wine. Cook so the liquid reduces by half, then add the chicken stock. Give everything a good stir, then add reserved chorizo. Cook for 20 minutes until the soup reduces to a consistency that's close to but not thick like a stew.

Printable Recipe Card

About Drunken Potato & Chorizo soup

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Spanish
Other Tags: Quick & Easy Healthy

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