Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
This recipe reminds me of brisk autumn evenings when I craved something both spicy and soothing. The first time I tried the combination of leeks, potatoes, and chorizo in one bowl, it became an instant family favorite.
Ingredients
- Leeks: 2 large leeks (white and light green parts only), sliced
- Potatoes: 500 g (about 1 lb) potatoes, 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: for garnish (optional)
- Crusty bread: for serving (optional)
Instructions
- Brown the chorizo:
- Heat the olive oil in a large pot over medium heat. Add the chorizo and cook for 3–4 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 spices:
- 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 for texture:
- 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 2–3 minutes.
- Serve:
- Ladle into bowls, garnish with parsley and serve with crusty bread if desired.
Save My kids love dunking their bread into this hearty soup while we chat about our day around the dinner table.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chef's knife, cutting board.
Allergen Information
Contains dairy (if using cream). Chorizo may contain gluten or other allergens, so check labels. Always check stock and sausage ingredients for potential allergens.
Nutritional Information (per serving)
Calories: 375. Total Fat: 21 g. Carbohydrates: 33 g. Protein: 14 g.
Save This soup is guaranteed to warm up any chilly evening and impress guests with its robust flavors.
Common Questions
- → What can I use instead of chorizo?
For a vegetarian option, smoked tofu works well. Use vegetable stock and omit chorizo to maintain flavor balance.
- → How do I make the soup creamier?
Stir in heavy cream toward the end for a richer texture, or blend a larger portion for a smoother consistency.
- → Can I prepare the soup ahead of time?
Yes, it stores well in the fridge for up to 3 days. Reheat gently and add fresh parsley before serving.
- → What spices enhance the flavor?
Smoked paprika and freshly ground pepper highlight the soup’s savory profile; chili flakes add an extra kick.
- → What sides complement this dish?
Crusty bread or a light green salad pairs nicely, balancing the smoky and creamy elements.