A creamy blend of potatoes, leeks, and chorizo creating a rich, comforting dish for cool days.
# Components:
→ Vegetables
01 - 2 large leeks, white and light green parts sliced
02 - 1 lb potatoes, peeled and diced
03 - 2 cloves garlic, minced
04 - 1 medium onion, chopped
→ Meats
05 - 5 oz chorizo sausage, sliced or diced
→ Liquids
06 - 4 cups chicken or vegetable stock
07 - ½ cup heavy cream (optional)
→ Spices & Seasoning
08 - 1 tsp smoked paprika
09 - Salt and freshly ground black pepper, to taste
10 - 2 tbsp olive oil
→ Garnish (optional)
11 - Chopped fresh parsley
12 - Crusty bread
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chorizo and cook, stirring occasionally, until browned and oil turns red, about 3 to 4 minutes. Remove half of the chorizo with a slotted spoon and set aside for garnish.
02 - Add onion, garlic, and leeks to the pot. Cook while stirring frequently for 5 minutes until softened without browning.
03 - Stir in diced potatoes and smoked paprika. Cook for 2 minutes, allowing flavors to meld.
04 - Pour in stock and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 20 minutes.
05 - Use a stick blender to partially puree the soup for texture, leaving some potato chunks intact.
06 - Stir in heavy cream if using, and return reserved chorizo to the pot. Season with salt and pepper to taste and heat through for 2 to 3 minutes.
07 - Ladle into bowls, garnish with parsley, and serve with crusty bread if desired.
