Wholesome bowl with potatoes, leeks, chorizo, and creamy spices for flavor-packed comfort.
# Components:
→ Vegetables
01 - 2 large leeks (white and light green parts only), sliced
02 - 1 pound potatoes, peeled and diced
03 - 2 cloves garlic, minced
04 - 1 medium onion, chopped
→ Meats
05 - 5 ounces chorizo sausage, sliced or diced
→ Liquids
06 - 4 cups chicken or vegetable stock
07 - 1/2 cup heavy cream (optional)
→ Spices & Seasoning
08 - 1 teaspoon smoked paprika
09 - Salt and freshly ground black pepper, to taste
10 - 2 tablespoons olive oil
→ Garnish (optional)
11 - Chopped fresh parsley
12 - Crusty bread
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add chorizo and cook for 3 to 4 minutes, stirring occasionally, until browned and the oil turns red. Remove half of the chorizo with a slotted spoon and reserve for garnish.
02 - Add onion, garlic, and leeks. Sauté for 5 minutes, stirring frequently, until vegetables are softened without browning.
03 - Stir in diced potatoes and smoked paprika. Continue to cook for 2 minutes.
04 - Pour in chicken or vegetable stock and bring the mixture to a boil. Lower the heat and simmer for 20 minutes, or until potatoes are tender.
05 - Using a stick blender, partially blend the soup in the pot, leaving some chunks for texture. Alternatively, blend half the soup in a countertop blender and return it to the pot.
06 - Stir in heavy cream if desired, return reserved chorizo to the pot, and season with salt and freshly ground black pepper. Heat through for 2 to 3 minutes.
07 - Ladle soup into bowls, garnish with chopped parsley, and serve with crusty bread if desired.
