Hearty bowl of potato, leek, chorizo, and smoky paprika. Comforting and gluten-free, perfect for cool evenings.
# What You'll Need:
→ Vegetables
01 - 2 large leeks (white and light green parts only), sliced
02 - 1 pound potatoes, peeled and diced
03 - 2 cloves garlic, minced
04 - 1 medium onion, chopped
→ Meats
05 - 5 ounces chorizo sausage, sliced or diced
→ Liquids
06 - 4 cups chicken or vegetable stock
07 - 1/2 cup heavy cream (optional)
→ Spices & Seasoning
08 - 1 teaspoon smoked paprika
09 - Salt and freshly ground black pepper, to taste
10 - 2 tablespoons olive oil
→ Garnish (optional)
11 - Chopped fresh parsley
12 - Crusty bread
# Steps to Follow:
01 - Heat the olive oil in a large soup pot over medium heat. Add the chorizo and cook for 3 to 4 minutes, stirring occasionally, until browned and the oil is colored. Remove about half the chorizo with a slotted spoon and set aside for garnish.
02 - Add the onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring regularly, until vegetables are softened but not browned.
03 - Stir in the diced potatoes and smoked paprika. Cook for 2 minutes to coat the vegetables with seasoning.
04 - Pour in the chicken or vegetable stock. Bring to a boil then reduce the heat and simmer for 20 minutes until potatoes are tender.
05 - Use a stick blender to partially blend the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer half the soup to a countertop blender, process until smooth, and return to the pot.
06 - Stir in the heavy cream if using. Return the reserved chorizo to the soup, then season with salt and freshly ground black pepper to taste. Heat through for 2 to 3 minutes.
07 - Ladle the soup into bowls, garnish with chopped fresh parsley, and serve with crusty bread if desired.
