Save to Pinterest 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 on a chilly weekend and it quickly became a favorite with my family. The combination of creamy potatoes, aromatic leeks, and spicy chorizo creates a satisfying bowl that comforts you from the inside out.
Ingredients
- Leeks: 2 large leeks (white and light green parts only), sliced
- Potatoes: 500 g (about 1 lb) potatoes, peeled and diced
- Garlic: 2 cloves garlic, minced
- Onion: 1 medium onion, 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 (optional): for garnish
- Crusty bread (optional): for serving
Instructions
- Sauté 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.
- Cook 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:
- 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 soup:
- 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 chorizo:
- 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:
- Ladle into bowls, garnish with parsley and serve with crusty bread if desired.
Save to Pinterest This soup always brings back memories of cozy family dinners. Everyone gathers around the table, grabbing slices of crusty bread to soak up every last drop.
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 and stock can include allergens: check ingredient labels for gluten and other allergens.
Nutritional Information
Per serving: 375 calories, 21 g fat, 33 g carbohydrates, 14 g protein.
Save to Pinterest This comforting soup is perfect for sharing on a cool day. Enjoy it fresh, and it tastes even better the next day!
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, substitute the chorizo with smoked tofu and use vegetable stock instead of chicken stock for a vegetarian-friendly version.
- → Is it necessary to blend the entire dish?
Partially blending keeps some chunks for texture, offering a balance between creamy and hearty; fully blending is optional.
- → Can I prepare this ahead of time?
This soup can be made in advance and refrigerated. Reheat gently on the stove, stirring occasionally.
- → What spices enhance the flavor?
Smoked paprika is key for a smoky depth; adding chili flakes can increase spiciness if desired.
- → Is cream mandatory in this dish?
Cream adds richness but can be omitted for a lighter option or substituted with milk; flavor remains delicious.