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 rainy weekend when my family craved something satisfying but quick. The chorizo gives an unbeatable smoky depth that pairs perfectly with creamy potatoes and mellow leeks.
Ingredients
- Leeks: 2 large (white and light green parts only), sliced
- Potatoes: 500 g (about 1 lb), peeled and diced
- Garlic: 2 cloves, minced
- Onion: 1 medium, 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 olive oil in a large pot over medium heat. Add chorizo and cook for 3–4 minutes, stirring occasionally, until browned and oil is tinted red. Remove half the chorizo with a slotted spoon and set aside for garnish.
- Cook Vegetables:
- Add onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add Potatoes and Spices:
- Stir in potatoes and smoked paprika. Cook for 2 minutes.
- Simmer Soup:
- Pour in stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are very tender.
- Blend Soup:
- Use a stick blender to partially blend the soup, leaving some chunks for texture. (Alternatively, blend half the soup in a blender and return to the pot.)
- Finish:
- Stir in cream (if using), return reserved chorizo to the pot, and season with salt and pepper. 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 became an instant favorite in our house, and my kids especially love dipping their bread into the rich, smoky broth.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, cutting board
Allergen Information
Contains dairy if using cream. Chorizo may contain gluten or other allergens. Always check stock and sausage ingredients for allergens.
Nutritional Information
Calories: 375, Total Fat: 21 g, Carbohydrates: 33 g, Protein: 14 g (per serving)
Save to Pinterest Enjoy this soup steaming hot for lunch or dinner—the flavor deepens overnight, making leftovers a treat!
Recipe FAQs
- → Can I make this without meat?
Yes, substitute chorizo with smoked tofu and use vegetable stock for a vegetarian version offering similar smoky depth.
- → How do I adjust the spice level?
Add a pinch of chili flakes along with smoked paprika to increase heat without overpowering the flavors.
- → Is cream necessary?
Cream is optional; omit it or replace with milk for a lighter texture while maintaining richness.
- → What texture should I aim for when blending?
Partially blend to keep some potato chunks for a hearty and rustic mouthfeel, balancing smoothness and bite.
- → What sides pair well with this dish?
Serve with crusty bread to soak up the flavorful broth and add a satisfying crunch to the meal.