Spanish Potato Soup Recipe

I made a Carnitas Soup with buttery potatoes and tender pork in a creamy, cheesy broth that somehow tastes like Sunday and will ruin other soups for you.

But I’m obsessed with Spanish Potato Soup because it’s messy and brilliant, a creamy cheesy broth loaded with Yukon Gold potatoes and shredded cooked pork carnitas. I love how smoky paprika and cumin sneak in, how red pepper and onion melt into something slightly sinful.

Carnitas Soup, sure, but it’s simpler and better than that label. It punches hard, a spoonful that makes you shut up and keep eating.

I crave the tender pork in every bite, the way the potatoes thicken the broth and make it cling. Pure appetite, no guilt, just nonstop eating.

Bring it to my table.

Ingredients

• Potatoes: it’s the creamy, comforting body that soaks up all the good stuff.
• Pork carnitas: salty meaty protein, plus crunchy caramelized edges when reheated.
• Butter: gives a silky, cozy fat that makes everything taste richer.
• Olive oil: a light fruity start, keeps things from sticking and adds depth.
• Onion: sweet aromatic base that quietly builds flavor as it softens.
• Red bell pepper: bright color and subtle sweetness, keeps it from tasting flat.
• Garlic: punchy aroma and savory lift, you’ll smell it before you taste it.
• Cumin: warm, earthy note that nods to Spanish influence without shouting.
• Oregano: herbal backbone, kind of rustic and comforting.
• Smoked paprika: smoky warmth that adds cozy, almost campfire character.
• Bay leaf: gentle background depth, adds a slow, savory layer.
• Chicken broth: the savory liquid that carries all those flavors around.
• Heavy cream: basically a velvety finish that makes the soup luxurious.
• Manchego or cheddar: gooey melty tang, gives body and cheesy comfort.
• Kosher salt: important for balance, it wakes up every ingredient.
• Black pepper: small spicy kick, keeps things from tasting one-note.
• Plus lime juice: brightens and cuts richness, makes it feel fresh.
• Cilantro or parsley: fresh herb lift, adds a green, slightly citrusy note.
• Queso fresco or extra cheese: crumbly salty topping for texture and finish.

Ingredient Quantities

• 2 lbs Yukon Gold or russet potatoes, peeled and cut into 1 inch cubes
• 1 to 1 1/2 lbs cooked pork carnitas, shredded
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 bay leaf
• 4 cups low sodium chicken broth
• 1 cup heavy cream or half and half
• 1 to 1 1/2 cups shredded Manchego or sharp cheddar cheese
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lime juice (optional but recommended)
• 1/4 cup chopped fresh cilantro or flat leaf parsley for garnish
• Crumbled queso fresco or extra shredded cheese for topping (optional)

How to Make this

1. Melt 2 tbsp unsalted butter with 1 tbsp olive oil in a large heavy pot over medium heat, then add 1 finely chopped yellow onion and 1 diced red bell pepper and cook until softened, about 6 to 8 minutes; stir in 3 minced garlic cloves and cook 30 seconds more like you always forget to watch the pan.

2. Sprinkle in 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika and the bay leaf; toast the spices 1 minute until fragrant, stirring so nothing burns.

3. Add 2 lbs peeled and 1 inch cubed Yukon Gold or russet potatoes and 4 cups low sodium chicken broth, bring to a boil, then reduce to a simmer and cook until the potatoes are very tender, about 12 to 15 minutes.

4. While the potatoes cook heat the shredded 1 to 1 1/2 lbs cooked pork carnitas in a skillet if you want crispy edges, or just toss them in later if you dont want extra fat.

5. Remove about 2 cups of the cooked potatoes and some broth to a bowl and mash until smooth, then return the mash to the pot; this thickens the soup without needing a separate roux.

6. Stir in 1 cup heavy cream or half and half and 1 to 1 1/2 cups shredded Manchego or sharp cheddar cheese off heat or over very low heat so the cheese melts gently and the dairy doesnt curdle; add the pork carnitas and warm through.

7. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, taste and add more salt if needed, and squeeze in 1 tbsp fresh lime juice if using to brighten the flavors.

8. Let the soup rest a few minutes to thicken, remove and discard the bay leaf, then ladle into bowls.

9. Garnish with 1/4 cup chopped fresh cilantro or flat leaf parsley and crumbled queso fresco or extra shredded cheese on top; serve with crusty bread or tortillas for dipping.

10. Leftovers reheat great on the stove over low heat, add a splash of broth or cream if it gets too thick, and if you want more texture crisp some carnitas in a skillet and sprinkle them on each bowl just before serving.

Equipment Needed

1. Large heavy pot (6 to 8 quart)
2. Skillet for crisping carnitas
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Potato masher or immersion blender for thickening
7. Mixing bowl (to mash potatoes in)
8. Wooden spoon or heatproof spatula
9. Ladle for serving
10. Box grater for shredding cheese

FAQ

Spanish Potato Soup Recipe Substitutions and Variations

• Potatoes (2 lbs Yukon Gold or russet): swap with 2 lbs sweet potatoes or Yukon sweets for a sweeter, creamier soup; or use 2 lbs red potatoes if you want a waxier texture that stays chunkier.
• Cooked pork carnitas (1 to 1 1/2 lbs): use shredded rotisserie chicken or roasted turkey for a lighter version, same amount; or try 1 to 1 1/2 lbs cooked chorizo, crumbled, for a spicier, more robust flavor (brown first to render fat).
• Heavy cream or half and half (1 cup): replace with 1 cup whole milk plus 2 tbsp butter for richness without full cream; or use 1 cup canned coconut milk for a dairy free option, but the soup will pick up a subtle coconut note.
• Manchego or sharp cheddar (1 to 1 1/2 cups shredded): swap with 1 to 1 1/2 cups Monterey Jack or Colby for mild meltiness, or use 1 to 1 1/2 cups pepper jack if you want some heat.

Pro Tips

1) Crisp the carnitas separately and add on top. Heat them in a dry skillet until the edges are brown and slightly crunchy, then sprinkle some on each bowl. It adds texture and keeps the meat from getting soggy in the soup, plus you can control how fatty it gets.

2) Use half Yukon Gold and half russet if you can. Yukon keeps it creamy, russet helps the soup thicken when mashed. Also when you mash the reserved potatoes, leave a few small lumps for body instead of making it completely smooth.

3) Temper the dairy and cheese so it does not break. Take the pot off the heat, stir in a ladle of hot broth into the cream first, then add that back into the pot. Add cheese slowly over very low heat and stir constantly. If it looks grainy, lower the heat and stir until it calms down.

4) Brighten and balance at the end. Salt gradually, taste before adding the lime juice, then add 1/2 to 1 tbsp at a time until it sings. Leftover soup freezes well, but add fresh cilantro and any crisped carnitas only when serving.