Potato, Leek and Chorizo Soup (Printable Version)

Creamy potatoes, sweet leeks, and smoky chorizo blended into a warming comfort bowl for cold days.

# What You Need:

→ Vegetables

01 - 2 large leeks, cleaned and sliced (white and light green parts only)
02 - 2 medium potatoes (about 14 oz), peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced

→ Meats

05 - 5.3 oz chorizo sausage, sliced or diced

→ Liquids

06 - 4 cups chicken or vegetable stock

→ Dairy

07 - ½ cup heavy cream (optional, for extra richness)

→ Oils & Seasonings

08 - 2 tablespoons olive oil
09 - 1 bay leaf
10 - ½ teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste

→ Garnishes

12 - Chopped fresh parsley
13 - Crusty bread for serving

# How To Make:

01 - Heat olive oil in a large soup pot over medium heat. Add chorizo and fry for 3 to 4 minutes, stirring occasionally, until the oil turns red and the chorizo becomes slightly crisp. Remove half the chorizo with a slotted spoon and reserve for garnish.
02 - Add chopped onion, sliced leeks, and minced garlic to the pot with the remaining chorizo. Cook gently for 5 to 7 minutes, stirring occasionally, until the vegetables become soft and fragrant.
03 - Stir in the diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes, allowing the spices to bloom and coat the vegetables evenly.
04 - Pour in the stock and bring to a rolling boil. Reduce heat to low and simmer uncovered for 20 minutes until potatoes are completely tender when pierced with a fork.
05 - Remove the bay leaf from the pot. For a chunky soup, leave as is; for a creamier consistency, use an immersion blender to partially puree the soup, leaving some texture.
06 - Stir in the heavy cream if using. Season with salt and freshly ground black pepper to taste. Simmer for 2 additional minutes without boiling.
07 - Ladle soup into bowls and top each serving with reserved chorizo and fresh parsley. Serve immediately while hot, accompanied by crusty bread.

# Expert Suggestions:

01 -
  • The chorizo does all the heavy lifting, releasing smoky oils that flavor the entire pot without any extra work.
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • You can make it as chunky or creamy as you want, depending on your mood or who you're feeding.
02 -
  • Leeks trap dirt between their layers, so slice them first and then rinse them in a bowl of cold water, lifting them out so the grit sinks to the bottom.
  • Don't skip setting aside some of the chorizo before adding the vegetables, those crispy pieces on top make every spoonful more interesting.
  • If you blend it completely smooth, the soup can turn gummy, so stop while there's still some texture left.
03 -
  • Use a potato masher to partially break up the potatoes instead of a blender if you want more control over the texture.
  • Fry the chorizo until it's just starting to get crispy, that's when it releases the most flavor and the edges get a little caramelized.
  • Taste the soup before adding salt, the chorizo and stock can be salty enough on their own.
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