Smoked Paprika & Chorizo Potato Soup

Smoked Paprika & Chorizo Potato Soup ingredients

• 8 oz Chorizo
• 1 tbsp Olive oil
• 1 medium Yellow onion
• 3 Garlic cloves
• 1 large Red bell pepper
• 2 lbs Potatoes
• 6 cups Chicken broth
• 2 tsp Smoked paprika
• 1 tsp Dried oregano
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 Bay leaf
• 2 tbsp Fresh parsley
• 1/4 cup Sour cream

How to make Smoked Paprika & Chorizo Potato Soup

1. In a large Dutch oven or heavy-bottomed pot, cook the 8 oz crumbled Spanish chorizo over medium-high heat for 5-7 minutes, breaking it up with a spoon, until browned and crispy. The chorizo will render a good amount of flavorful fat during this process.
2. Using a slotted spoon, remove the cooked chorizo from the pot and set it aside on a paper towel-lined plate to drain, reserving for garnish. Leave about 1-2 tablespoons of the rendered chorizo fat in the pot. If there's less, add 1 tablespoon olive oil.
3. Add the 1 medium diced yellow onion and 1 large diced red bell pepper to the pot with the chorizo fat. Sauté over medium heat for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
4. Stir in the 3 minced garlic cloves and cook for an additional 1 minute until fragrant. Ensure the garlic does not burn, which can make it bitter.
5. Add the 2 lbs diced potatoes to the pot. Sprinkle in 2 teaspoons smoked paprika and 1 teaspoon dried oregano. Stir well to coat the potatoes and vegetables evenly with the aromatic spices.
6. Pour in 6 cups chicken broth. Add 1 bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are very tender when pierced with a fork.
7. Remove and discard the bay leaf. Using a potato masher or the back of a large spoon, carefully mash about 1/4 to 1/3 of the cooked potatoes directly against the side of the pot. This will help thicken the soup and add a desirable creaminess.
8. Return about half of the cooked chorizo back into the pot, reserving the rest for garnish. Stir well and heat through for 2-3 minutes, allowing the flavors to meld further.
9. Taste the soup and adjust seasonings as needed, adding more salt or pepper if desired. Remember that Spanish chorizo is quite salty, so season carefully to avoid over-salting.
10. Ladle the hot soup into bowls. Garnish each serving with the remaining reserved crispy chorizo, 2 tablespoons fresh chopped parsley, and a dollop of 1/4 cup sour cream (if using) before serving immediately.

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