Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
I first made this soup on a chilly weekend when my family craved something cozy but different from our usual fare. Using chorizo added a smoky heat everyone loved, making it a repeat request ever since.
Ingredients
- Leeks: 2 large leeks (white and light green parts only), sliced
- Potatoes: 500 g (about 1 lb), peeled and diced
- Garlic: 2 cloves, minced
- Onion: 1 medium, chopped
- Chorizo sausage: 150 g (5 oz), sliced or diced
- Chicken or vegetable stock: 1 L (4 cups)
- Heavy cream (optional): 100 ml (1/2 cup)
- Smoked paprika: 1 tsp
- Salt and freshly ground black pepper: to taste
- Olive oil: 2 tbsp
- Chopped fresh parsley (optional): for garnish
- Crusty bread (optional): for serving
Instructions
- Brown the Chorizo:
- Heat olive oil in a large pot over medium heat. Add chorizo and cook for about 3 minutes, stirring occasionally, until browned and oil is tinted red. Remove half the chorizo with a slotted spoon and set aside for garnish.
- Sauté the Vegetables:
- Add onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add Potatoes & Paprika:
- Stir in potatoes and smoked paprika. Cook for 2 minutes.
- Simmer:
- Pour in the stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are very tender.
- Blend for Texture:
- Use a stick blender to partially blend soup in the pot, leaving some chunks. Alternatively, blend half in a blender and return to the pot.
- Finish & Season:
- Stir in cream (if using), return reserved chorizo to the pot, and season with salt and pepper. Heat through for 2 minutes.
- Serve:
- Ladle into bowls, garnish with parsley and serve with crusty bread if desired.
Save This soup always brings back memories of gathering around the table, everyone dipping crusty bread and sharing stories as steam curled from our bowls.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, cutting board
Allergen Information
Contains dairy if using cream. Chorizo may contain gluten or other allergens; always check labels for stock and sausage ingredients.
Nutritional Information
Per serving: Calories 375, Total Fat 21 g, Carbohydrates 33 g, Protein 14 g
Save A bowl of this soup is sure to warm you up on cold days. Serve with your favorite crusty bread for a complete meal.
Recipe FAQ
- → What adds depth to this bowl?
Smoked paprika and sautéed chorizo create rich, smoky undertones, enhancing both flavor and aroma.
- → Can I make it vegetarian?
Substitute smoked tofu for chorizo and use vegetable stock instead of chicken for a satisfying meat-free option.
- → Is blending required?
Partial blending is recommended to achieve creaminess while retaining some texture, using a stick blender or countertop blender.
- → Which garnish works best?
Fresh parsley gives brightness, and serving with crusty bread adds hearty contrast to the smooth soup base.
- → How spicy is the bowl?
The heat level depends on chorizo type. For more spice, add chili flakes alongside the smoked paprika.
- → What kitchen tools are necessary?
A large soup pot, stick blender, chefs knife, cutting board, wooden and slotted spoon are recommended for preparation.