Save to Pinterest 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 autumn weekend when I wanted something rich and warming without spending hours in the kitchen. The aroma of sizzling chorizo and leeks brings everyone to the table in anticipation.
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 freshly ground black pepper: To taste
- Olive oil: 2 tbsp
- Chopped fresh parsley (garnish): Optional
- Crusty bread (to serve): Optional
Instructions
- Sauté the chorizo:
- 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 oil is tinted red. Remove about half the chorizo with a slotted spoon and set aside for garnish.
- Cook vegetables:
- Add onion, garlic, and leeks. Cook for 5 minutes, stirring, until softened but not browned.
- Add potatoes & paprika:
- Stir in potatoes and smoked paprika. Cook for 2 minutes.
- Simmer:
- Pour in the 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.)
- Finish & season:
- 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 to Pinterest My kids love helping with the soup, especially adding the chorizo and watching the soup turn a lovely reddish hue. It has become a favorite meal for our family movie nights.
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. Always check stock and sausage ingredients for allergens.
Nutritional Information
Calories: 375. Total Fat: 21 g. Carbohydrates: 33 g. Protein: 14 g (per serving)
Save to Pinterest This soup is best enjoyed piping hot with plenty of fresh parsley and crusty bread. Any leftovers reheat beautifully for next days lunch.
Common Recipe Questions
- → Can I use vegetable stock instead of chicken?
Absolutely! Vegetable stock provides a rich base and is ideal for vegetarian options.
- → Is it possible to make this dairy-free?
Yes, simply omit the cream or substitute with plant-based milk for a lighter, dairy-free bowl.
- → How can I adjust the spice level?
Add chili flakes for more heat or use mild chorizo if you prefer a gentler flavor.
- → What can I use instead of chorizo?
Try smoked tofu or other vegetarian sausage for a similar smoky character without meat.
- → Which potatoes work best for this bowl?
Waxy or all-purpose potatoes hold their shape and blend well, offering good texture.