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. 


  • 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 onion 

  • 1 tablespoon smoked paprika

  • 1 tablespoon salt (or to taste) 

  • minced fresh parsley for garnish 

  • 2 tablespoons olive oil


  1. Wash the potatoes and cut them in quarters leaving the skin on. 

  2. Peel and slice thinly the onion. 

  3. Peel and slice thinly the garlic cloves. 

  4. Cut the chorizo into thick chunks. 

  5. 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. 

  6. 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. 

  7. 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. 

  8. 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.