Creamy potatoes, tender leeks, and spicy chorizo combine for a warm, flavorful meal ideal for cool weather.
# Components:
→ Vegetables
01 - 2 large leeks, white and light green parts only, sliced
02 - 1.1 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 - 1/2 cup heavy cream (optional)
→ Spices & Seasoning
08 - 1 teaspoon smoked paprika
09 - Salt and freshly ground black pepper, to taste
10 - 2 tablespoons 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 3-4 minutes, stirring occasionally, until browned and oil is red-tinged. Remove half the chorizo with a slotted spoon and set aside for garnish.
02 - Add onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring frequently, until softened yet not browned.
03 - Stir in diced potatoes and smoked paprika. Cook for 2 minutes, mixing well.
04 - Pour in the stock and bring to a boil. Reduce heat and simmer gently for 20 minutes until potatoes are tender.
05 - Use a stick blender to partially puree the soup in the pot, maintaining some texture. Alternatively, blend half the soup separately and return it to the pot.
06 - Stir in cream if using, return reserved chorizo, and season with salt and pepper. Heat through for 2 to 3 minutes.
07 - Ladle into bowls, garnish with fresh parsley, and serve with crusty bread if desired.
