Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
When I first discovered how well chorizo pairs with buttery leeks and potatoes, this became a regular feature for brisk evenings at home. Nothing beats gathering around a steaming bowl after a chilly walk.
Ingredients
- Large leeks (white and light green parts only): 2, 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: 100 ml (1/2 cup), optional
- 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 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 vegetables:
- Add the onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add potatoes and paprika:
- Stir in the potatoes and smoked paprika. Cook for 2 minutes.
- Simmer soup:
- 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. (Alternatively, blend half the soup in a blender and return to the pot.)
- Add cream and season:
- 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 3 minutes.
- Serve and garnish:
- Ladle into bowls, garnish with parsley and serve with crusty bread if desired.
Save This soup is a staple during colder months when family craves a warm, savory bowl to share at the dinner table. Everyone loves dipping their bread and savoring the layers of flavor together.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, cutting board
Allergen Information
Contains dairy if cream is used. Chorizo may contain gluten or other allergens. Always check stock and sausage ingredient lists.
Nutritional Information
Per serving: Calories 375, Total Fat 21 g, Carbohydrates 33 g, Protein 14 g
Save This soup is best enjoyed piping hot with your favorite crusty bread. A sprinkle of fresh parsley completes the comforting experience.
Recipe FAQs
- → Can I make this dish vegetarian?
Absolutely! Substitute smoked tofu for chorizo and use vegetable stock. Omit chorizo for a meat-free version.
- → Is it possible to make this dairy-free?
Yes, simply omit the cream or replace it with a plant-based alternative for a lighter, dairy-free option.
- → How can I add more spice?
Add a pinch of chili flakes with the paprika for an extra kick, or use hot chorizo if you prefer more heat.
- → What’s the best way to blend the soup?
Use a stick blender to partially blend in the pot for creamy texture, leaving some potato chunks for balance.
- → What garnishes pair well with this soup?
Fresh chopped parsley and crusty bread complement the flavors perfectly and add a touch of brightness.
- → Are there allergy considerations?
Check chorizo and stock labels for gluten or allergens. Omit cream for dairy-free adaptations.