Save 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 when searching for a cozy dinner to warm up the family on a chilly evening. The blend of leeks and smoky chorizo quickly became a staple in our household.
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: for garnish
- Crusty bread: for serving (optional)
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 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 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:
- Use a stick blender to partially blend 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 cream (if using), return 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.
Save This soup always reminds me of the winter evenings spent gathered around the kitchen table, where everyone eagerly reached for a second helping amid laughter and warmth.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, and cutting board are all useful for this recipe.
Allergen Information
Contains dairy if using cream. Chorizo may contain gluten or other allergens, so check labels. Always check stock and sausage ingredients for allergens.
Nutritional Information
Each serving contains approximately: Calories 375, Total Fat 21 g, Carbohydrates 33 g, Protein 14 g.
Save Serve this soup piping hot with crusty bread for a seriously satisfying meal. Every spoonful delivers warmth and bold flavor to your table.
Recipe FAQ
- → Can I substitute chorizo for a vegetarian option?
Yes, smoked tofu works well as a substitute. Use vegetable stock and omit chorizo for the same smoky depth and texture.
- → What is the best way to blend the soup?
Partially blend the soup with a stick blender, leaving some chunks for texture. Alternatively, blend half in a countertop blender and return it to the pot.
- → Is heavy cream necessary for this dish?
Cream is optional; it adds richness but can be omitted for a lighter version or replaced with milk.
- → How can I intensify the smoky flavor?
Adding a pinch of chili flakes along with smoked paprika will enhance the smoky and spicy notes.
- → What type of bread pairs well with this dish?
Crusty bread is ideal for dipping and complements the creamy texture and rich flavors perfectly.