Potato, Leek and Chorizo Soup

The smell hit me before I even opened the door. My neighbor was cooking something smoky and rich, and when I asked what it was, she handed me a bowl of this soup. The leeks were sweet, the potatoes silky, and the chorizo left little red pools of oil on the surface that tasted like comfort itself. I went home and made it the next day, and it's been in my rotation ever since.

I made this for my brother after he got stuck at my place during a snowstorm. He's not usually a soup person, but he ate two bowls and then asked if I had enough for him to take home. That's when I knew this recipe was a keeper. There's something about the way the leeks soften into sweetness and the potatoes thicken the broth that makes people go quiet while they eat.

Ingredients

• Leeks: Use only the white and light green parts, they turn sweet and tender when cooked, while the dark green tops can be tough and bitter.
• Potatoes: Any waxy or all purpose variety works well here, they break down just enough to thicken the soup naturally without turning it gluey.
• Chorizo sausage: The smoky, slightly spicy kind releases flavorful red oil that becomes the base of the whole dish, so don't skip browning it first.
• Chicken or vegetable stock: Use a good quality stock if you can, it makes a noticeable difference in depth of flavor, and check the label if you need it gluten free.
• Heavy cream: This is optional, but a splash at the end adds a luxurious silkiness that balances the smokiness beautifully.
• Olive oil: Just enough to get the chorizo started and keep everything from sticking.
• Smoked paprika: A little goes a long way, it deepens the smoky flavor without overpowering the other ingredients.
• Bay leaf: Adds a subtle herbal note that you won't notice until you forget to add it one time.

Instructions

Brown the chorizo:

Heat the olive oil in a large pot over medium heat and add the chorizo, stirring occasionally until the oil turns that beautiful red color and the edges start to crisp. Set half aside for topping the bowls later.

Soften the aromatics:

Toss in the onion, leeks, and garlic, stirring them into the flavored oil until they smell sweet and look glossy, about 5 to 7 minutes. Don't rush this part, it builds the foundation.

Add the potatoes and spices:

Stir in the diced potatoes, smoked paprika, and bay leaf, letting them cook for a couple of minutes so the paprika blooms and coats everything evenly.

Simmer until tender:

Pour in the stock, bring it to a boil, then lower the heat and let it simmer uncovered for about 20 minutes until the potatoes are completely soft. The broth will start to thicken naturally as the potatoes release their starch.

Blend if desired:

Pull out the bay leaf, then decide if you want it chunky or smooth. I like to blend it just halfway with an immersion blender so it's creamy but still has texture.

Finish and season:

Stir in the cream if you're using it, taste for salt and pepper, and let it bubble gently for another 2 minutes. The soup should coat the back of a spoon lightly.

Serve:

Ladle into bowls, top with the reserved crispy chorizo and a sprinkle of parsley. Serve it with crusty bread for dipping.

Save

I brought this to a potluck once, and someone asked if I'd been cooking all day. I laughed and told them it took less than an hour. The best part was watching people come back for seconds, scraping the bottom of the pot with the ladle. It's the kind of soup that makes you feel like a better cook than you actually are.

Making It Your Own

If you want it lighter, skip the cream entirely and let the potatoes do the thickening on their own. I've also swapped chorizo for smoked sausage when I couldn't find the good stuff, and it still turned out rich and satisfying. A pinch of chili flakes stirred in at the end adds a nice kick if you like a little heat with your smoke.

Storing and Reheating

This soup keeps well in the fridge for up to three days, though it will thicken as it sits. Just add a splash of stock or water when you reheat it on the stove, stirring gently until it loosens up. I don't recommend freezing it if you've added cream, but the base freezes beautifully for up to two months.

Serving Suggestions

I almost always serve this with a hunk of crusty bread, the kind with a thick crust that you can tear apart and dunk into the bowl. A simple green salad on the side keeps it from feeling too heavy, especially if you've gone with the cream.

• Top with extra smoked paprika and a drizzle of good olive oil for a restaurant style finish.
• Serve alongside a sharp cheddar or manchego for people to crumble on top.
• Pair it with a crisp white wine or a light beer to cut through the richness.

Save

This soup has pulled me through more cold evenings than I can count. It's forgiving, flexible, and always makes the kitchen smell like somewhere you want to stay.

Recipe Questions & Answers

→ Can I make this soup vegetarian?

Yes, simply omit the chorizo and use vegetable stock. Add smoked paprika and a drizzle of smoked olive oil to maintain the deep, smoky flavor profile.

→ What type of potatoes work best?

Starchy potatoes like Russets or Yukon Gold work wonderfully as they break down slightly during cooking, creating a naturally creamy texture without needing to blend.

→ How do I clean leeks properly?

Slice the leeks lengthwise, then rinse under cold running water, fanning out the layers to remove any trapped dirt or sand between the leaves before slicing.

→ Can I freeze leftovers?

Yes, this soup freezes well for up to 3 months. If using cream, add it fresh when reheating rather than before freezing for the best texture and flavor.

→ What can I substitute for chorizo?

Smoked sausage, kielbasa, or even bacon work well. For similar flavor without meat, use smoked tempeh or add extra smoked paprika with olive oil.

→ How can I make it thicker?

Blend more of the soup with an immersion blender, or mash some potatoes against the pot sides. Alternatively, simmer uncovered for longer to reduce the liquid naturally.