Potato, Leek and Chorizo Soup (Print version)

Hearty blend of creamy potatoes, sweet leeks, and smoky chorizo—perfect for chilly days in just 50 minutes.

# What You Need:

→ Vegetables

01 - 2 large leeks, cleaned and sliced (white and light green parts only)
02 - 2 medium potatoes, 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

→ Dairy

07 - 1/2 cup heavy cream, optional

→ Oils & Seasonings

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

→ Garnishes

12 - Chopped fresh parsley, optional
13 - Crusty bread for serving

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add chorizo and fry for 3 to 4 minutes, stirring frequently, until the oil turns red and the chorizo is slightly crisp. Remove half the chorizo with a slotted spoon and reserve for garnish.
02 - Add the chopped onion, sliced leeks, and minced garlic to the pot with the remaining chorizo. Cook gently for 5 to 7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
03 - Stir in the diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes, allowing the paprika to bloom and infuse the oil.
04 - Pour in the stock and bring to a boil over medium-high heat. Reduce heat to low and simmer uncovered for 20 minutes until the potatoes are tender and easily pierced with a fork.
05 - Remove the bay leaf. For a chunkier consistency, leave the soup as is. For a creamier texture, use an immersion blender to partially puree the soup until desired consistency is reached.
06 - Stir in the heavy cream if using. Season the soup with salt and freshly ground black pepper to taste. Simmer for 2 additional minutes to meld flavors.
07 - Ladle the soup into serving bowls. Top each bowl with reserved chorizo pieces and chopped fresh parsley. Serve immediately with crusty bread on the side.

# Expert Advice:

01 -
  • It turns ordinary pantry staples into something that feels like a warm hug on a cold day.
  • The chorizo does all the heavy lifting for flavor, so you don't need a spice cabinet to make it sing.
  • You can make it as smooth or chunky as you like, depending on your mood or who you're feeding.
  • It reheats beautifully, which means lunch sorted for days without any effort.
02 -
  • Don't skip setting aside some of the chorizo at the beginning, those crispy pieces on top make the presentation and add a hit of texture.
  • If you blend the soup too much it turns into baby food, so pulse just enough to thicken it while leaving some chunks intact.
  • Leeks can be sandy even when they look clean, so slice them first and rinse in a bowl of cold water, letting the grit sink to the bottom.
03 -
  • Buy chorizo from a deli counter or specialty store if you can, the pre packaged stuff often lacks the smokiness and richness you want here.
  • If your leeks are huge, use only the tender parts and save the dark green tops for stock, they're too fibrous for this soup.
  • Taste the soup before adding salt, because both the chorizo and stock can be quite salty on their own, and it's easy to overdo it.
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