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 for my family on a rainy night. The smoky chorizo added such warmth to each bowl, and the combination quickly became a favorite at our table.
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: for garnish (optional)
- Crusty bread: for serving (optional)
Instructions
- Brown the Chorizo:
- Heat olive oil in a large pot over medium heat. Add chorizo and cook for 3–4 minutes, stirring, until browned. Remove about half with a slotted spoon and set aside for garnish.
- Sauté Veggies:
- Add onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add Potatoes & Spice:
- Stir in potatoes and smoked paprika. Cook for 2 minutes.
- Simmer:
- Pour in stock and bring to a boil. Reduce heat and simmer for 20 minutes until potatoes are tender.
- Blend:
- Use stick blender to partially blend soup, leaving some chunks. (Or blend half in a blender and return to the pot.)
- Finish:
- Stir in cream if using, return reserved chorizo, and season with salt and pepper. Heat through for 2–3 minutes.
- Serve:
- Ladle into bowls, garnish with parsley, and serve with crusty bread if desired.
Save For us, this soup is a staple for chilly evenings. Watching everyone gather round the table, bowls steaming, always brings a special kind of coziness to our home.
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 stock and sausage ingredients for allergens.
Nutritional Information (per serving)
Calories: 375, Total Fat: 21 g, Carbohydrates: 33 g, Protein: 14 g
Save This soup packs comfort and depth in every spoonful. Enjoy it freshly made or save leftovers for another cozy meal.
Recipe FAQ
- → How can I make this dish vegetarian?
Substitute chorizo with smoked tofu and use vegetable stock to preserve the depth of flavor without meat.
- → Can I adjust the spice level?
Yes, add a pinch of chili flakes with the smoked paprika for extra heat to suit your taste.
- → What is the best way to blend the soup?
Partially blend using a stick blender directly in the pot or blend half in a blender, keeping some chunks for texture.
- → Is it necessary to use cream?
Cream adds richness but can be omitted or replaced with milk for a lighter bowl without compromising flavor.
- → What garnishes complement the soup?
Fresh chopped parsley adds brightness, and serving with crusty bread provides a satisfying accompaniment.