Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal that is perfect for cool days.
I discovered this soup during a chilly autumn evening, searching for a new twist on classic potato leek. The first time I made it, the smoky aroma of chorizo brought my family to the kitchen before it was even ready.
Ingredients
- Leek: 2 large leeks (white and light green parts only), sliced
- Potatoes: 500 g (about 1 lb) potatoes, peeled and diced
- Garlic: 2 cloves garlic, minced
- Onion: 1 medium onion, chopped
- Chorizo sausage: 150 g (5 oz) chorizo sausage, sliced or diced
- Chicken or vegetable stock: 1 L (4 cups) chicken or vegetable stock
- Heavy cream (optional): 100 ml (1/2 cup) heavy cream
- Smoked paprika: 1 tsp smoked paprika
- Salt and black pepper: to taste
- Olive oil: 2 tbsp olive oil
- 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 the chorizo and cook for 3 to 4 minutes, stirring occasionally, until browned and the oil is tinted red. Remove about 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 & Paprika:
- Stir in potatoes and smoked paprika. Cook for 2 minutes.
- Simmer:
- Pour in stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until the potatoes are very tender.
- Blend:
- 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:
- Stir in cream (if using), return reserved chorizo to the pot, 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 This soup quickly became a favorite for family dinners, and everyone loves the extra kick from the chorizo. Even picky eaters helped themselves to seconds.
Equipment Needed
Gather a large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, and cutting board before you begin.
Nutritional Information
Each serving provides around 375 calories, 21 g fat, 33 g carbohydrates, and 14 g protein, making it filling yet balanced.
Allergen Advice
If you use cream or chorizo, double-check ingredient lists for gluten or dairy content, especially for anyone with sensitivities.
Save Make this soup on a cold day for maximum comfort. The chorizo adds just the right touch of smoky heat to complement the creamy potatoes and leeks.
Recipe Guide
- → Can I make this without chorizo?
Yes, smoked tofu or additional vegetables can replace chorizo for a vegetarian-friendly version.
- → How do I achieve the right soup texture?
Blend half the mixture to keep chunks of potato and leek for a hearty texture while maintaining creaminess.
- → What spices enhance the flavor?
Smoked paprika adds depth and warmth; chili flakes can increase the heat if desired.
- → Is cream necessary?
Cream is optional and adds richness, but the soup remains flavorful and satisfying without it.
- → What garnishes work best?
Fresh parsley adds brightness and color, while crusty bread complements the bowl with texture.
- → How long does the soup take to prepare?
Approximately 45 minutes total, including prep and simmering for tender potatoes.