Chorizo and potato soup

You'll probably have potatoes and onions in the house even if the cupboard are otherwise bare, so you could make Darina Allen's simply delicious soup at a moment's notice
By Darina Allen
Chorizo and potato soup
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 40 g butter
  • 450 g potatoes, peeled and cut into 1cm dice
  • 1 onion, peeled and cut into 1cm dice
  • 900 ml homemade chicken stock, or vegetable stock
  • about 250 ml milk
  • 12 slices chorizo
  • 2 tbsp extra virgin olive oil
  • flat leaf parsley, snipped

Tips and Suggestions

If the chorizo slices are large, cut them into bite-sized pieces before frying.


1. Melt the butter in a heavy-based saucepan. When it foams, add the potatoes and onion and toss in the butter until well coated. Sprinkle with salt and a few grinds of pepper.

2. Cover the vegetables closely with a butter wrapper or disc of greaseproof paper and then the lid of the saucepan. Sweat on a gentle heat for about 10 minutes until softened.

3. Meanwhile bring the stock to the boil in a separate pan. When the vegetables are tender but not coloured, add the hot stock and continue to cook until the vegetables are soft.

4. Puree the soup in a blender or food processor. Taste for seasoning and reheat, thinning it down with as much milk as you need for a good consistency.

5. Just before serving, fry the slices of chorizo in a couple of tablespoons of extra virgin olive oil for a minute or two on each side. Paprika-flavoured oil will render out of the chorizo.

6. Serve three slices of chorizo on top of each bowl of soup. Sprinkle a few flat parsley sprigs on top and drizzle over a little chorizo oil.

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