A flavorful blend of potatoes, leeks, and chorizo, ideal for hearty and comforting meals on cool days.
# What You'll Need:
→ Vegetables
01 - 2 large leeks, white and light green parts sliced
02 - 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 tsp smoked paprika
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - 2 tbsp olive oil
→ Garnish (optional)
12 - Chopped fresh parsley
13 - Crusty bread
# How to Make It:
01 - 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 aromatic. Remove half the chorizo with a slotted spoon and set aside for garnish.
02 - Add chopped onion, minced garlic, and sliced leeks to the pot. Cook for 5 minutes, stirring regularly, until softened but not browned.
03 - Stir in diced potatoes and smoked paprika. Cook for 2 minutes to coat evenly.
04 - Pour in the stock and bring to a boil. Reduce heat and simmer gently for 20 minutes, until potatoes are tender.
05 - Using a stick blender, partially blend the soup to achieve a creamy texture while retaining some chunks. Alternatively, blend half the soup in a blender and return to the pot.
06 - Stir in heavy cream if using. Return reserved chorizo to the pot, season with salt and freshly ground black pepper, and heat through for 2 to 3 minutes.
07 - Ladle soup into bowls, garnish with chopped parsley, and serve with crusty bread if desired.
