Riojana Potato Soup Recipe: Patatas Riojanas

Spanish potato soup with rioja wine
Foodcollection RF / Getty Images
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 4-5 Servings
Nutritional Guidelines (per serving)
490 Calories
23g Fat
53g Carbs
14g Protein
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Nutrition Facts
Servings: 4-5 Servings
Amount per serving
Calories 490
% Daily Value*
Total Fat 23g 30%
Saturated Fat 5g 27%
Cholesterol 21mg 7%
Sodium 597mg 26%
Total Carbohydrate 53g 19%
Dietary Fiber 6g 21%
Protein 14g
Calcium 95mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

La Rioja is a small region in the north of Spain, most famous for its high-quality wines. The cuisine of La Rioja may not be as famous as its wines, but there are some fabulous-tasting classic dishes from the area. One of them is this potato recipe, "patatas riojanas." It is a relatively simple soup that has chunks of potatoes, fresh Spanish chorizo sausages, onion, garlic and Spanish paprika. This is guaranteed to satisfy your hunger and warm you from the inside out.

This sausage is very different than Mexican or Caribbean chorizo. Spanish chorizo is a firm, dry sausage where most Mexican chorizo is fresh and soft, not cured. It also has different spices than  Spanish Chorizo, so it is not a good substitute for this recipe. If you need a substitute, use Portuguese Linguica sausage, which is very similar to Spanish Chorizo and should be easy to find in your local supermarket.


  • 2 1/2 lbs potatoes
  • 2 fresh chorizo sausages
  • 1 large onion
  • 2 cloves garlic
  • 4 to 5 tbsp virgin​ olive oil
  • 16 oz chicken or beef broth
  • 6 oz white wine
  • 1 tbsp Spanish paprika

Steps to Make It

  1. Peel potatoes and cut into 1 to 1 1/2 inch chunks.

  2. Cut chorizo into 1-inch pieces. Peel and chop the onion. Peel and slice the garlic.

  3. Pour olive oil into a large heavy bottom frying pan. Sauté the chopped onion and chorizo in a few tablespoons of olive oil until onions are translucent, then add garlic slices for 1 minute. Remove pan from heat.

  4. Pour broth and white wine into the onion and chorizo mixture. Add the rest of the ingredients and stir. Heat to a boil, then reduce heat and simmer on low until potatoes are cooked. Be sure to check liquid level, adding more broth if needed.

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