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 on an autumn evening when everyone craved something warming. The mix of smoky chorizo and comforting potatoes 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 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)
- Heavy cream (optional): 100 ml (1/2 cup)
- Smoked paprika: 1 tsp
- Salt and black pepper: to taste
- Olive oil: 2 tbsp
- Chopped parsley (optional): for garnish
- Crusty bread (optional): to serve
Instructions
- Brown the 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 the vegetables:
- Add onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add potatoes and paprika:
- Stir in potatoes and smoked paprika. Cook for 2 minutes.
- Simmer the soup:
- Pour in stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are very tender.
- Blend for texture:
- Use a stick blender to partially blend the soup in the pot, leaving some chunks. 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. Heat through for 2 to 3 minutes.
- Serve:
- Ladle into bowls, garnish with parsley, and serve with crusty bread if desired.
Save This soup became the highlight of our weekend gatherings, with everyone asking for seconds and sharing warm memories around the table.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or blender, chefs knife, cutting board
Allergen Information
Contains dairy if using cream. Chorizo may contain gluten or other allergens. Always check packaging for ingredient information.
Nutritional Information
Per serving: Calories 375, Total fat 21 g, Carbohydrates 33 g, Protein 14 g
Save Enjoy your bowl hot with fresh bread and good company. This soup is perfect for chilly evenings and makes delicious leftovers.
Recipe FAQ
- → Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock works well and keeps the flavor balanced, especially for vegetarian adaptations.
- → How can I make this dish spicier?
Adding a pinch of chili flakes along with smoked paprika will enhance the heat and deepen the flavor.
- → What is the best way to achieve texture in the soup?
Partially blending the soup retains some chunks of potatoes and leeks, offering a pleasant, hearty texture.
- → Is it necessary to add cream?
Cream is optional; it adds richness but the soup remains flavorful and comforting without it.
- → Can I substitute chorizo for a vegetarian alternative?
Smoked tofu or other plant-based sausage can replace chorizo, using vegetable stock to maintain taste.