Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
I first made this soup on a chilly weekend after finding fresh leeks at the market, and it quickly became a family favorite for both its cozy taste and simple preparation.
Ingredients
- Leeks: 2 large, white and light green parts only, sliced
- Potatoes: 500 g (about 1 lb), peeled and diced
- Garlic: 2 cloves, minced
- Onion: 1 medium, chopped
- Chorizo sausage: 150 g (5 oz), sliced or diced
- Chicken or vegetable stock: 1 L (4 cups)
- Heavy cream (optional): 100 ml (1/2 cup)
- Smoked paprika: 1 tsp
- Salt and black pepper: To taste
- Olive oil: 2 tbsp
- Fresh parsley: Chopped, for garnish
- Crusty bread: As desired for serving
Instructions
- Prepare Chorizo:
- Heat olive oil in a large pot over medium heat. Add chorizo and cook for 3 to 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 and Paprika:
- Stir in potatoes and smoked paprika. Cook for 2 minutes.
- Simmer Soup:
- Pour in stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until potatoes are very tender.
- Blend Soup:
- Use a stick blender to partially blend the soup in the pot, leaving some chunks for texture. (Alternatively, blend half the soup in a blender and return to the pot.)
- Add Cream and Finish:
- Stir in cream (if using), return reserved chorizo to the pot, and season with salt and pepper to taste. Heat through for 2 to 3 minutes.
- Serve:
- Ladle into bowls, garnish with parsley and serve with crusty bread if desired.
Save This soup is one that brings our family together around the table, especially on crisp fall afternoons when everyone craves a warm, hearty meal.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, cutting board
Allergen Information
Contains dairy if using cream. Chorizo may contain gluten or other allergens. Always check stock and sausage ingredients for allergens.
Nutritional Information (per serving)
Calories: 375, Total Fat: 21 g, Carbohydrates: 33 g, Protein: 14 g
Save This soup is delicious served hot and makes for great leftovers the next day as flavors develop even further.
Recipe Questions
- → Can I make this soup vegetarian?
Yes, substitute smoked tofu for chorizo and use vegetable stock. Omit chorizo to maintain a vegetarian bowl.
- → What does blending part of the soup do?
Blending creates a creamy texture while retaining chunky vegetables for mouthfeel and depth.
- → Is this dish gluten-free?
The main ingredients are gluten-free, but always check labels on chorizo and stock for added gluten.
- → How spicy is this bowl?
The chorizo and smoked paprika bring mild heat, but you can add chili flakes for extra spice if desired.
- → Can I prepare this ahead of time?
Yes, the soup stores well refrigerated for up to three days. Reheat gently on the stove before serving.
- → What can I serve alongside?
Garnish with fresh parsley and pair with crusty bread for a complete, satisfying meal.