Real Recipes From Real Home Cooks ®

drunken potato & chorizo soup

a recipe by
Jen Smallwood
West Melbourne, FL

a quick version of the classic Spanish Potato & Chorizo soup - this is tasty & filling.... I love to serve this with warm homemade bread...

serves 4-6 servings - depending on soup bowls
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For drunken potato & chorizo soup

  • 3 Tbsp
    olive oil, divided
  • 1 lb
    chorizo, casing removed and cut into medium dice
  • 1 lg
    onion, chopped
  • 2-3 lg
    potatoes, peeled and cut into large dice
  • 3 clove
    garlic cloves, finely chopped
  • 2 sm
    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.