Potato, Leek and Chorizo Soup (Printable version)

Hearty soup with creamy potatoes, sweet leeks, and smoky chorizo—perfect comfort food for chilly days.

# What You'll Need:

→ Vegetables

01 - 2 large leeks, cleaned and sliced (white and light green parts only)
02 - 2 medium potatoes (14 oz), peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced

→ Meats

05 - 5.3 oz chorizo sausage, sliced or diced

→ Liquids

06 - 4 cups chicken or vegetable stock (gluten-free if needed)

→ Dairy

07 - 1/2 cup heavy cream (optional, for extra richness)

→ Oils & Seasonings

08 - 2 tablespoons olive oil
09 - 1 bay leaf
10 - 1/2 teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste

→ Garnishes

12 - Chopped fresh parsley
13 - Crusty bread for serving

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add chorizo and fry for 3-4 minutes, stirring constantly, until the oil turns red and chorizo is slightly crisp. Remove half the chorizo and reserve for garnish.
02 - Add onion, leeks, and garlic to the pot. Cook gently for 5-7 minutes until softened and fragrant.
03 - Stir in potatoes, smoked paprika, and bay leaf. Cook for 2 minutes until fragrant.
04 - Pour in stock, bring to a boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Remove bay leaf. For chunkier consistency, leave as is; for creamier texture, partially blend using an immersion blender.
06 - Stir in cream if desired, season with salt and pepper, and simmer for 2 additional minutes.
07 - Ladle into bowls, top with reserved chorizo and fresh parsley. Serve hot with crusty bread.

# Expert Hints:

01 -
  • The chorizo releases its smoky, paprika-rich oil right into the broth, turning everything golden and deeply flavored without any extra effort.
  • It comes together in under an hour but tastes like you've been simmering it all day, the kind of soup that makes people lean back in their chairs and sigh.
  • You can make it smooth and creamy or leave it chunky and rustic, it works either way and never feels fussy.
02 -
  • Leeks trap dirt between their layers, so slice them first, then swish them in a bowl of cold water and lift them out with your hands, leaving the grit behind at the bottom.
  • If you blend the soup while it's still boiling, it can spray and burn you, let it cool for a minute or two first, or blend in batches with the lid vented.
03 -
  • Reserve some of the chorizo oil after frying and drizzle it over the finished bowls for an extra hit of smoky richness and color.
  • If you want a deeper flavor, roast the potatoes and leeks in the oven for fifteen minutes before adding them to the pot, it adds a subtle sweetness that makes the soup taste more complex.
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