Basque Potato Soup Recipe

Name: Basque Potato Soup
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 1 lb Spanish chorizo sausage; 1 large onion, chopped; 1 (28 ounce) can crushed tomatoes; 6 cups beef stock; 1 bay leaf; 2 sprigs fresh thyme; 2 lbs Yukon Gold potatoes, peeled and cubed; 2 stalks celery, chopped; 1 cup carrots, chopped; 1/2 cup Burgundy wine; 1/4 cup chopped celery leaves; 1 cup shredded green cabbage; 2 tablespoons lemon juice; Salt and freshly ground black pepper to taste

Warm up your soul with this hearty Basque Potato Soup, a traditional recipe from the sun-drenched hills of northeastern Spain and southwestern France! Perfect for chilly evenings, this rich and flavorful soup boasts tender potatoes, savory sausage, and vibrant vegetables simmered in a fragrant broth. A taste of the Basque Country awaits – try it today!

Prep Time 20 mins

Cook Time 80 mins

Calories 273.3 kcal

Protein 19g

Rating 4.7 (7 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Basque Potato Soup

1 lb Spanish chorizo sausage
1 large onion, chopped
1 (28 ounce) can crushed tomatoes
6 cups beef stock
1 bay leaf
2 sprigs fresh thyme
2 lbs Yukon Gold potatoes, peeled and cubed
2 stalks celery, chopped
1 cup carrots, chopped
1/2 cup Burgundy wine
1/4 cup chopped celery leaves
1 cup shredded green cabbage
2 tablespoons lemon juice
Salt and freshly ground black pepper to taste

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How to Make Basque Potato Soup

Brown 1 lb Spanish chorizo sausage, sliced into 1/2-inch thick rounds, and 1 large onion, chopped, in a large Dutch oven over medium heat for 5 minutes, stirring frequently. Remove sausage and set aside.
Drain excess fat from the Dutch oven.
Add 1 (28 ounce) can crushed tomatoes, 6 cups beef stock, 1 bay leaf, and 2 sprigs fresh thyme to the Dutch oven.
Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
Add 2 lbs Yukon Gold potatoes, peeled and cubed, 2 stalks celery, chopped, 1 cup carrots, chopped, 1/2 cup Burgundy wine, and 1/4 cup chopped celery leaves to the soup.
Simmer, uncovered, for 20 minutes, or until potatoes are tender.
Stir in 1 cup shredded green cabbage.
Simmer for an additional 10 minutes.
Remove and discard the bay leaf.
Stir in 2 tablespoons lemon juice, salt, and freshly ground black pepper to taste.
Serve hot and enjoy!

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

19g

Fat

27g

Carbs

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Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Beef & Red Meat Pork Recipes European French Fall Recipes One Pot Meals

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Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Soups Stews Pork Potatoes Vegetables French Spanish European Winter Stove Top Dietary Low Cholesterol Seasonal Low Calorie Comfort Food Low Carb Healthy 2 Low In Something Meat Pork Sausage Onions Taste Mood Equipment Presentation Served Hot 4 Hours Or Less From Scratch