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Potato, Cabbage & Chorizo Soup


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Rate this recipe 3.7/5 (40 Votes)


  • 3 tablespoons olive oil
  • 1 large yellow onion, halved and thinly sliced
  • 2 large garlic cloves, minced
  • 3 small links Spanish chorizo (about 5 ounces total), sliced 1/4-inch thick
  • 2 bay leaves
  • 2 1/2 Yukon Gold potatoes, peeled and cut into bite-size pieces
  • 1/4 medium green cabbage, cored and thinly sliced
  • Sea salt
  • Freshly ground black pepper
  • 8 cups chicken stock or water


Servings 4
Adapted from


Step 1

Heat oil in a medium pot over medium heat. Add onions and garlic and sweat until softened but not colored, about 5 minutes. Add chorizo and bay leaves and cook gently until chorizo colors onions, about 5 minutes. Add potatoes and sauté until beginning to soften on the outside, about 5 minutes. Add cabbage and season with salt and pepper.

Pour in enough chicken stock to just cover vegetables and increase heat to high. Once stock comes to a boil, reduce heat to medium-high and simmer until potatoes are fork-tender but not mushy, about 20 minutes. Season with salt and pepper to taste.

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