This Spanish potato and chorizo soup, also called "patatas a la riojana," is a winter comfort food. It has all the warming, smoky flavors that make it a classic of Spanish cuisine.
Why You'll Love Spanish Potato and Chorizo Soup
This classic Spanish dish is called "patatas a la riojana" in Spanish. It originates in the Rioja region of Spain. Some recipes are thicker and some include green bell pepper, but the flavor profile is the same.
Spanish chorizo is not the same as Mexican chorizo. The flavor and texture are different, so make sure you use Spanish chorizo if possible. Spanish chorizo is cured and has a strong paprika flavor. Depending on the brands available, you may be able to find it spicy or mild. If you have a choice, I recommend using spicy Spanish chorizo.
You'll love this soup because it is easy to make and full of flavor. The Spanish chorizo and paprika add a smoky spiciness that makes it unique and delicious. And the potatoes provide a creamy texture.
Ingredients You'll Need for this Recipe
- Small potatoes
- Spanish chorizo, hot or mild (I recommend using hot)
- Chicken stock
- Garlic cloves
- Smoked paprika
- Olive oil
- Fresh chopped parsley for garnish
How to Make Spanish Potato and Chorizo Soup
- Wash the potatoes and cut them in quarters. Leave the skin on.
- Peel and cut the onion into thin slices.
- Peel and cut the garlic cloves into thin slices.
- Cut the chorizo into thick chunks.
- Heat the olive oil in the bottom of a Dutch oven or pot. Add the garlic and onion. Fry them on medium heat until they are golden and fragrant.
- Add the chorizo chunks and paprika powder to the Dutch oven. Fry them on medium heat for a couple of minutes until the chorizo changes color.
- Add the potatoes, salt, and chicken stock to the Dutch oven. Cover and cook on low for 1 ½ hours, stirring occasionally.
- Serve with chopped parsley on top for garnish.
How to Serve Spanish Potato and Chorizo Soup
This soup is delicious on its own, but it is also great served with a crisp green salad and crusty bread. Garnish each bowl with some fresh chopped parsley for added color and texture as well as a bright, herbal flavor. For an added taste of Spain, sprinkle some Manchego cheese over the top before serving.
Tips & Variations for this Dish
For the best Spanish potato and chorizo soup, make sure to follow these tips:
- Use fresh potatoes that are small enough to cook through in about an hour and a half.
- Choose your favorite variety of paprika to adjust the spice level.
- If you cannot find Spanish chorizo, use your favorite cut of pork and leave the fat on. Add more smoked paprika and some spicy paprika to imitate the Spanish chorizo flavor.
- To make this soup in a slow cooker, follow the same instructions but cook on low heat for 4-5 hours.
- Add some vegetables, including green bell peppers, with the potatoes and chorizo at the beginning of cooking. Green bell peppers are a traditional ingredient in this dish.
- For a heartier meal, serve Spanish potato and chorizo soup with a side of grains. Rice, millet, or quinoa are good choices.
How to Store Leftovers
You can store leftover soup in a sealed container in the fridge for up to 5 days. You can also make it in advance to heat up later. I do not recommend freezing the soup because the potatoes do not freeze well.
More Soup Recipes
- Crock Pot Lasagna Soup
- Veggie-Loaded Crock Pot Chicken Tortilla Soup
- Healthy Roasted Red Pepper Tomato Basil Soup
- Instant Pot Mexican Black Bean Soup
Spanish Potato and Chorizo Soup
This delicious soup is a classic of Spanish cuisine, and it is called “patatas a la riojana”. Some recipes include also green bell pepper, but the flavor profile is the same. It is winter comfort food at its best.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
- Category: Main meals
- Cuisine: Spanish/Mediterranean
1 pound small potatoes
1 Spanish chorizo hot or mild (I recommend using hot), around 10 oz.
5 cups chicken stock
4 garlic cloves
1 tablespoon smoked paprika
1 tablespoon salt (or to taste)
minced fresh parsley for garnish
2 tablespoons olive oil
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.
Spanish chorizo is not the same as Mexican chorizo, the flavor and texture are quite different, so although possible you cannot substitute Spanish chorizo for a Mexican one.
Spanish chorizo is cured and has a strong paprika flavor, and depending on the brand of choice you can find them spicy or mild. If you cannot find Spanish chorizo at all, I would suggest having pork (the cut of choice, but a fatty one preferably) and adding more smoked paprika, and even half a teaspoon of spicy paprika.
This dish can be made in advance and stored in the fridge for up to 5 days. I do not recommend freezing it at all since potatoes do not freeze well.