Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
I still remember the first time I made this soup for my friends after a long hike. Everybody asked for seconds and the chorizo added just the right kick that kept us warm and content for hours.
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, sliced or diced
- Stock: 1 L (4 cups) chicken or vegetable stock
- Heavy cream: 100 ml (1/2 cup), optional
- Smoked paprika: 1 tsp smoked paprika
- Salt and pepper: To taste
- Olive oil: 2 tbsp olive oil
- Parsley: Chopped fresh parsley, optional for garnish
- Crusty bread: Optional for serving
Instructions
- Cook Chorizo:
- Heat olive oil in a large pot over medium heat. Add chorizo and cook for 3–4 minutes, stirring occasionally, until browned and the oil is tinted red. Remove about half of the chorizo with a slotted spoon and set aside for garnish.
- Sauté Vegetables:
- Add onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add Potatoes & Spices:
- Stir in potatoes and smoked paprika and cook for 2 minutes.
- Simmer:
- Pour in stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are very tender.
- Blend:
- Use a stick blender to partially blend soup in the pot, leaving some chunks for texture. (Alternatively, blend half the soup in a blender and return to the pot.)
- Finishing:
- Stir in cream (if using), return reserved chorizo to the pot, and season with salt and pepper. Heat through for 2–3 minutes.
- Serve:
- Ladle into bowls, garnish with parsley, and serve with crusty bread if desired.
Save Whenever we make this soup for family gatherings, it disappears quickly and everyone asks for the recipe. It is now a cold-weather tradition in our house.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, cutting board
Allergen Information
Contains dairy if cream is used. Chorizo may contain gluten or other allergens. Always verify sausage and stock ingredients for dietary needs.
Nutritional Information
Calories: 375 per serving. Total Fat: 21 g. Carbohydrates: 33 g. Protein: 14 g.
Save Enjoy each spoonful with your favorite crusty bread, and savor how easily this one-pot soup brings people together.
Recipe FAQs
- → How can I make this soup vegetarian?
Omit the chorizo and use vegetable stock instead of chicken stock. Smoked tofu can add a similar savory depth.
- → What is the best way to blend the soup?
Use a stick blender directly in the pot for a textured finish or blend half the soup in a countertop blender for smoother consistency.
- → Can I prepare this soup ahead of time?
Yes, it can be made in advance and refrigerated. Reheat gently, adding a splash of stock or cream to revive the texture.
- → Is it possible to adjust the spiciness?
Add chili flakes with the smoked paprika for extra heat, or omit to keep the flavors mild and subtle.
- → What garnish complements this soup best?
Chopped fresh parsley adds brightness, while serving with crusty bread provides a satisfying contrast.