Creamy potato, leek, and chorizo blend for a flavorful, satisfying bowl, perfect for cozy evenings.
# What You’ll Need:
→ 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
# Step-by-Step Guide:
01 - Heat olive oil in a large soup pot over medium heat. Add chorizo and sauté for 3 to 4 minutes, stirring occasionally, until browned and oil is colored red. Transfer half of the chorizo with a slotted spoon onto a plate for garnish.
02 - Add onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring frequently until softened but not browned.
03 - Incorporate diced potatoes and smoked paprika into the pot. Stir and cook for 2 minutes.
04 - Pour in chicken or vegetable stock. Bring mixture to a boil, then reduce heat and simmer uncovered for 20 minutes, until potatoes are very tender.
05 - Using a stick blender, partially purée the soup in the pot to achieve a creamy consistency while retaining some vegetable chunks. 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 to taste with salt and freshly ground black pepper. Heat through for 2 to 3 minutes.
07 - Portion soup into bowls, garnish with chopped parsley, and serve with crusty bread as desired.
