Skip to Content

Warming Spanish Potato Soup Recipe

The world of Spanish soup recipes is quite competitive. From the Andalusian Picadillo soup to the Caldo Gallego soup, there is simply something for everyone.

Here we will focus on the Spanish potato soup, a low-cost recipe that also requires little effort and is extremely delicious, perfect for winter.

Read on to learn how to make it, the changes you can make to it, and more about its history and role in culture.

A bowl of potato soup and vegetables in the background. On top it's written Delicious Spanish potato soup.

You, dear reader, support this blog. If you purchase through a link, we earn a small commission. As an Amazon Affiliate, we earn from qualifying purchases.

Background of the Dish

spanish potato soup in a bowl, on a wooden table

Although other soups are older or have been in Andalusia for centuries (such as the Spanish Chestnut Soup), this recipe that we will present to you today has another type of charm.

In times of poverty, Spanish potato soup helped many families in the region to have a nutritious, filling meal that helped them get through the cold winter.

That is why it became extremely popular during the biggest crises in Spain in the 1900s (post-war, civil war, etc.) because potatoes were cheap, and you only needed water and onion to make this dish.

Pin for later!

A bowl of potato soup with egg on a dark surface. On the left side it's written Simple spanish potato soup.
Like it? Pin it!

Things You’ll Need for Spanish Potato Soup

To make this easy potato soup, the only ingredients that cannot be missing are the soup and water. 

All the others are key since they add flavor, but they can be replaceable.

As for the kitchen tools, you only need a large pot and a good stove to make this Spanish potato recipe.

potatoes in a basket on a wooden table for the spanish potato soup

Ingredients

  • 5 cups (1.2l) water
  • 1 chive
  • 1 garlic clove
  • 1 onion
  • 8 potatoes
  • 4 tablespoons (50 g) butter
  • 5 eggs (optional)
  • cilantro
  • salt to taste
  • 1/2 teaspoon smoked paprika

How to Make Spanish Potato Soup – Step by Step Guide

making spanish potato soup on the stove in a red pot.
  1. To start making the best potato soup recipe, you have to cut the onion and garlic into very small cubes. Grab a frying pan, put some olive oil on it and cook for 8 minutes. Set aside
  1. Then, grab a large pot, put 5 cups of water, chopped chives, salt, and butter, and heat it. Add the paprika here as well.
  1. After that, peel the potatoes and wash them. Cut them into irregular cubes (the size or shape you want). If they are the same size, they will cook evenly so keep that in mind. Take them to the water that should already be hot and boil them for 20 minutes.
  1. Now, this step is optional but it is key to taking this Spanish potato recipe to the next level. Crack the eggs and add them to the potato broth so they cook almost like poached eggs. You can skip it if you want to.
  1. Continue cooking for 20 minutes or until the potato is soft and the eggs are cooked. In the last 10 minutes, add the garlic and the onion so that it heats up and gives it flavor.
  1. For the final step, chop the chives and use them to decorate the dishes when you serve the potato onion soup.

Substitution of Ingredients

2 bowls of spanish potato soup next to a cup of cream

Basically, the ingredients that cannot be missing from the easy potato soup recipe are the potatoes and water, the rest is replaceable.

As we clarified in the step-by-step, the part of adding the eggs is replaceable so you could skip it completely.

The onions, garlic, and chives are also replaceable but they give the ideal flavor to this Spanish soup.

Among all the soup recipes with potatoes, this is the only one that allows you to change the type of potato you use. 

You can even use sweet potatoes, squash, or whatever you like, but regular potatoes go better with garlic and onion.

The butter is used to give extra fat and flavor to the soup with potatoes, but you could change it for margarine or vegetable shortening.

And if you like you can add a tablespoon of sour cream to the bowl of Spanish potato soup when you serve it.

Give a go to our Spanish lentil soup with potatoes or the Spanish lentil soup with chorizo, two delicious and easy-to-make soups from Spain.

Tips on Serving Spanish Potato Soup

Spanish potato soup in a black bowl next to fresh bread

This is not an Asparagus Gazpacho, so, of course, the simple potato soup has to be served hot.

You can serve it as soon as you finish cooking it on plates. If you serve it on large plates it is the main dish, but if you choose small bowls it can be as a starter.

Like all soups with potatoes, this one also goes very well with cheese. You can take grated Parmesan cheese and put it on top.

Even cheddar or American cheese goes very well.

To give a crunchy touch to the Caldo de Papas you can serve it with toasted and chopped almonds, or some fresh Spanish bread.

Do you like recipes with potatoes? Then you can’t miss the Spanish potatoes and eggs recipe, the tortilla de patatas, or the crispy patatas bravas.

How to Store Spanish Potato Soup

How to Store Spanish Potato Soup. A photo with different products in a fridge

Among all the Spanish potato recipes, this is the one with the trickiest storing process. Not because of the potatoes, but because of the liquid.

To save it for a short time you can put it in a bowl, cover it and take it to the fridge when it reaches room temperature.

Your healthy potato soup can be there for up to 4 days.

You can also freeze the Spanish potato soup when it reaches room temperature. 

There we recommend that you choose smaller bowls or Tupperware so that they fit better in the freezer, and it is covered.

If you use many small Tupperware then it is the perfect meal-prep hack since you only have to defrost the portion that you are going to eat.

If you follow this simple potato soup recipe it can last up to 30 days in the freezer, so you will have a month of Spanish soups guaranteed.

Recipe Card: Spanish Potato Soup

Yield: 4

Spanish Potato Soup Recipe

spanish potato soup in a bowl, on a wooden table, next to eggs, garlic, bread

The world of Spanish soup recipes is quite competitive.

From the Andalusian Picadillo Soup to the Caldo Gallego soup, there is simply something for everyone.

Here we will focus on the Spanish potato soup, a low-cost recipe that also requires little effort and is extremely delicious, perfect for winter.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 5 cups (1.2l) water
  • 1 chive
  • 1 garlic clove
  • 1 onion
  • 8 potatoes
  • 4 tablespoons (50 g) butter
  • 5 eggs (optional)
  • cilantro
  • salt to taste
  • 1/2 teaspoon smoked paprika

Instructions

  1. Cut the onion and garlic into very small cubes. Grab a frying pan, put some olive oil on it and cook for 8 minutes. Set aside
  2. Grab a large pot, put 5 cups of water, chives, salt, and butter, and heat it. Add the paprika at the end.
  3. Peel the potatoes and wash them. Cut them into irregular cubes (the size or shape you want). Take them to the water that should already be hot and boil them for 20 minutes.
  4. Now, this step is optional but very characteristic of the Spanish soup recipe. Crack the eggs and add them to the potato broth so they cook almost like poached eggs. You can skip it if you want to.
  5. Continue cooking for 20 minutes or until the potato is soft and the eggs are cooked. In the last 10 minutes, add the garlic and the onion so that it heats up and gives it flavor.
  6. Chop the cilantro and use it to decorate the dishes when you serve the soup.

Notes

For this potato and onion soup, the eggs are completely optional, but it will take the recipe to a new level so feel free to do it.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 487Total Fat 17.5gSaturated Fat 9.1gCholesterol 235mgSodium 233mgCarbohydrates 70.2ggFiber 10.8gSugar 6.5gProtein 14.6g

Did you make this recipe?

Tag @visit.southernspain on Instagram and hashtag it #visitsouthernspain



Skip to Recipe