Smoky Roasted Potato Soup

You can use andouille sausage or chopped cooked bacon in place of the chorizo in this soup.

  • Prep:
  • Total Time:
  • Servings: 4
Smoky Roasted Potato Soup

Source: Everyday Food, October 2010


  • 3 red bell peppers
  • 1 pound small red potatoes (any larger ones halved or quartered)
  • 3 garlic cloves, unpeeled
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 4 cups low-sodium chicken broth or water
  • 3 ounces dried chorizo, diced small (about 1/2 cup)


  1. Preheat oven to 400 degrees. In a roasting pan or rimmed baking sheet, toss together peppers, potatoes, garlic, and olive oil; season with salt and pepper. Arrange in a single layer and roast until peppers are tender and potatoes are cooked through, about 25 minutes.

  2. Peel garlic. Peel, seed, and coarsely chop peppers. Add garlic and peppers to a medium pot, along with potatoes and broth; season with salt and pepper and bring to a simmer over medium-high. Wipe pan clean. With a potato masher or back of a wooden spoon, mash some potatoes and peppers until soup is thick and chunky.

  3. Add chorizo to reserved pan and roast until fat renders and chorizo is crispy, about 7 minutes. To serve, add chorizo and pan drippings to soup.

Cook's Notes

Transfer cooled soups to freezer bags or airtight containers and freeze, up to 3 months. Thaw, and then reheat. Add garnishes just before serving.


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