Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
I remember the first time I made this soup on a drizzly evening, the aroma of smoky chorizo and leeks filled the kitchen, and everyone eagerly gathered around the table for generous helpings.
Ingredients
- Leeks: Use 2 large leeks (white and light green parts only), sliced for mellow sweetness.
- Potatoes: 500 g (about 1 lb), peeled and diced for creamy texture.
- Garlic: 2 cloves, minced.
- Onion: 1 medium, chopped for depth.
- Chorizo sausage: 150 g (5 oz), sliced or diced for spice and smokiness.
- Chicken or vegetable stock: 1 L (4 cups).
- Heavy cream (optional): 100 ml (1/2 cup) for richness.
- Smoked paprika: 1 tsp, gives a hint of spice and color.
- Salt and pepper: To taste.
- Olive oil: 2 tbsp.
- Chopped fresh parsley (optional): For garnish.
- Crusty bread (optional): Serve alongside.
Instructions
- Brown the chorizo:
- Heat the olive oil in a large pot over medium heat. Add the chorizo and cook for 3 to 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.
- Sauté 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.)
- Finish and season:
- 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 to 3 minutes.
- Serve:
- Ladle into bowls, garnish with parsley, and serve with crusty bread if desired.
Save Serving this soup always reminds me of chilly afternoons spent with family, where everyone reached for second helpings and the kitchen buzzed with laughter.
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 may contain gluten or other allergens, so always check labels and ingredients for safety.
Nutritional Information
Per serving: 375 calories, 21 g total fat, 33 g carbohydrates, 14 g protein.
Save This soup is ideal for make-ahead meals and freezes beautifully, so you can enjoy hearty comfort any time.
Cooking Questions & Answers
- → Can this dish be made vegetarian?
Yes, replace chorizo with smoked tofu and use vegetable stock instead of chicken stock for a vegetarian-friendly option.
- → What is the best way to achieve the desired soup texture?
Partially blend the soup using a stick blender to retain some chunky potato pieces, creating a hearty texture.
- → How can I adjust the spice level?
Add a pinch of chili flakes along with smoked paprika for extra heat without overpowering the flavors.
- → Is it necessary to use cream?
Cream is optional; it adds richness but can be omitted or replaced with milk for a lighter version.
- → What garnishes work well with this dish?
Fresh chopped parsley adds color and brightness, while crusty bread complements the hearty flavors nicely.