Potato, Leek and Chorizo Soup

The smell hit me before I even opened the door, spicy, smoky, and faintly sweet, curling through the hallway like an invitation. My neighbor was making something with chorizo again, and I could hear her humming over the clatter of a wooden spoon. That afternoon, she handed me a bowl of this soup through the doorway, still steaming, flecked with orange oil and soft chunks of potato. I ate it standing in my kitchen, and by the time I reached the bottom, I'd already pulled out my own pot.

I made this the first time on a gray Sunday when I had nothing but half a bag of potatoes, some leeks wilting in the crisper, and a link of chorizo I'd bought on impulse. It felt like a gamble, but the kitchen filled with that deep, garlicky warmth, and by the time I ladled it into bowls, my partner had wandered in twice to ask when it would be ready. We ate it with bread torn straight from the loaf, and neither of us said much until the pot was empty.

Ingredients

• Leeks: Use only the white and pale green parts, they're sweet and tender, while the dark green tops turn tough and bitter when cooked.
• Potatoes: Waxy or all-purpose varieties hold their shape best, but if you want a naturally thicker soup, use something starchy like Russets that break down as they simmer.
• Chorizo sausage: Spanish chorizo is cured and firm, releasing rich oil as it crisps, if you can only find Mexican chorizo, cook it first and drain some of the fat.
• Chicken or vegetable stock: Homemade is lovely, but a good quality store-bought box works just as well, just taste it first because some are much saltier than others.
• Heavy cream: This is optional but turns the soup silky and luxurious, you can skip it entirely or swap in a splash of milk if you want something lighter.
• Smoked paprika: It echoes the smokiness of the chorizo and deepens the color, a small amount goes a long way so don't be heavy-handed.

Instructions

Crisp the chorizo:

Heat the olive oil over medium heat and add the chorizo, stirring occasionally until the edges crisp and the oil turns a brilliant orange-red. Pull out half the pieces and set them aside, they'll be your garnish later and they'll stay crispy if you don't let them sit in the soup.

Soften the aromatics:

Toss in the onion, leeks, and garlic, stirring them into that flavored oil until everything softens and smells sweet, about five to seven minutes. Don't rush this step, it builds the base of the whole soup.

Add the potatoes and spices:

Stir in the diced potatoes, smoked paprika, and bay leaf, letting them cook for a couple of minutes so the paprika blooms and coats everything evenly.

Simmer until tender:

Pour in the stock, bring it to a boil, then lower the heat and let it bubble gently for twenty minutes. The potatoes should be soft enough to break apart easily with the back of a spoon.

Blend or leave chunky:

Fish out the bay leaf, then decide what texture you want, I like to blend just half with an immersion blender so it's creamy but still has some bite.

Finish and serve:

Stir in the cream if you're using it, taste for salt and pepper, and let it warm through for another two minutes. Ladle into bowls, top with the reserved chorizo and a scatter of parsley, and serve it hot with bread for dipping.

Save

This soup became my go-to whenever someone needed comfort but didn't want to ask for it. I brought it to a friend after her dog died, and she cried into the bowl and then laughed because she said it was the first thing that tasted like anything in days. I've made it for quiet weeknights and loud dinner parties, and it always disappears, always leaves people scraping their bowls.

Texture and Consistency

The beauty of this soup is that you can decide how it feels in the bowl. Left chunky, it's hearty and satisfying, with distinct bites of potato and leek in every spoonful. Blended smooth, it becomes velvety and elegant, the kind of thing you'd serve in small cups as a starter. I usually split the difference and blend just enough to thicken the broth while leaving some texture behind, it feels more homemade that way, less like something poured from a carton.

Flavor Adjustments

If your chorizo is mild, don't be afraid to add a pinch of chili flakes or a dash of hot sauce at the end. I once used a sweet Italian sausage by mistake and had to doctor it with extra paprika and a squeeze of lemon to wake it up. On the other hand, if the chorizo is very spicy or salty, go easy on the seasoning until the very end, you can always add more but you can't take it back.

Serving and Storage

This soup tastes even better the next day after the flavors have had time to settle and deepen. I store it in the fridge for up to four days, though I usually add the cream only to the portion I'm reheating so it doesn't split. It also freezes beautifully for up to three months, just let it cool completely, pour it into containers, and label them so future you remembers what's inside.

• Reheat gently on the stove, adding a splash of stock or water if it's thickened too much.
• Garnish with fresh chorizo and parsley each time you serve it, even leftovers deserve a little flourish.
• Crusty bread, toasted and rubbed with garlic, turns this into a full meal without any extra effort.

Save

This is the kind of soup that makes your kitchen smell like home, no matter where you are. I hope it warms you the way it's warmed me, one bowl at a time.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup keeps well in the refrigerator for up to 3 days. Store in an airtight container and reheat gently on the stovetop, adding a splash of stock if needed to adjust consistency.

→ What type of potatoes work best?

Yukon Gold or russet potatoes work wonderfully as they break down slightly during cooking, creating a naturally creamy texture that thickens the broth beautifully.

→ Can I freeze this soup?

Yes, freeze for up to 3 months. If using cream, add it fresh when reheating rather than before freezing to prevent separation. Thaw overnight in the refrigerator before warming.

→ How do I clean leeks properly?

Slice the leeks lengthwise, then rinse thoroughly under cold running water, separating the layers to remove any trapped dirt or sand between the leaves before slicing.

→ What can I substitute for chorizo?

Try smoked sausage, andouille, or even crispy bacon. For a milder flavor, use regular pork sausage and add extra smoked paprika to achieve that smoky depth.

→ Should I blend the soup completely?

This depends on preference. Leaving it chunky provides hearty texture, while partial blending creates a creamy base with tender vegetable pieces throughout for the best of both worlds.