Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
This soup became a weekend favorite in our home after a chilly afternoon walk. The simple preparation always delivers big, satisfying flavor, making it my go-to recipe for cozy meals.
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 the olive oil in a large pot over medium heat. Add the chorizo and cook for 3 to 4 minutes, stirring occasionally, until browned and the oil is tinted red. Remove about half of the chorizo with a slotted spoon and set aside for garnish.
- Sauté aromatics:
- Add the onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add potatoes and seasonings:
- Stir in the potatoes and smoked paprika. Cook for 2 minutes.
- Add stock and simmer:
- Pour in the stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are very tender.
- Blend for texture:
- Use a stick blender to partially blend the soup in the pot, leaving some chunks for texture.
- Finish and serve:
- Stir in the cream (if using), return the reserved chorizo to the pot, and season with salt and pepper to taste. Heat through for 2 to 3 minutes. Ladle into bowls, garnish with parsley and serve with crusty bread if desired.
Save My kids love swirling extra cream into their bowls and dipping crusty bread in the soup. Sharing a pot of this always brings our family together on quiet evenings.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, and cutting board are all needed for easy preparation.
Allergen Information
Contains dairy if cream is used. Chorizo and stock may contain other allergens; always check ingredient labels before preparing.
Nutritional Information
Per serving: Calories 375, Total Fat 21 g, Carbohydrates 33 g, Protein 14 g
Save This soup is perfect for warming up after a busy day. It tastes even better the next day, making leftovers a treat.
Cooking Guide
- → Can I make this dish vegetarian?
Yes, substitute chorizo with smoked tofu and use vegetable stock to keep rich flavors while eliminating meat.
- → Is it possible to make this gluten-free?
Using gluten-free stock and verifying chorizo ingredients ensures this dish suits a gluten-free diet.
- → What’s the best way to keep some texture in the soup?
Blend only part of the soup or use a stick blender to partially puree, leaving chunks of potato and leek.
- → Can I omit the cream?
Omitting the cream yields a lighter finish without sacrificing the soup's hearty, comforting flavor.
- → How do I enhance the smoky flavor?
Adding a pinch of chili flakes with smoked paprika intensifies the smoky, spicy notes in the broth.