Description
Silky potato chunks swim in a smoky, saffron-kissed broth, while crisp chorizo slices burst with spicy richness. A swirl of cream and a sprinkle of parsley add a fresh finish to every spoonful.
Ingredients
- 1 tbsp olive oil
- 150 g chorizo, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 500 g potatoes, peeled and diced
- 1 tsp smoked paprika
- 1 bay leaf
- 600 ml chicken stock
- 200 ml water
- 50 ml heavy cream
- 1 pinch saffron threads
- to taste salt and pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat and add the sliced chorizo. Cook until the chorizo is crisp and has released its oil.
- Add the chopped onion and minced garlic to the pot and sauté for 3–4 minutes until the onion is soft and translucent.
- Stir in the diced potatoes, smoked paprika, and bay leaf, ensuring the potatoes are well coated.
- Pour in the chicken stock and water, then increase the heat to bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and simmer for 15–20 minutes or until the potatoes are tender.
- Remove and discard the bay leaf, then stir in the saffron threads and heavy cream.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and sprinkle with chopped fresh parsley before serving.
Notes
- Use sweet or hot chorizo depending on your preferred spice level
- For extra depth of flavor, brown the potatoes slightly before adding stock
- Blending half of the soup and returning it creates a thicker, creamier texture
- Store leftovers in an airtight container in the refrigerator for up to three days