Potato, Leek and Chorizo Soup

The smell of chorizo hitting hot oil is one of those kitchen moments that stops you in your tracks. I was standing at the stove on a gray afternoon, stirring leeks into a pot, when the paprika-scented steam rose up and reminded me why I cook. This soup came together almost by accident, born from a half-empty fridge and a craving for something that felt like a hug in a bowl. It's become my cold-weather constant ever since.

I first made this for a neighbor who'd just had surgery and needed easy meals. She called me two days later asking for the recipe, saying it was the first thing that actually made her feel hungry again. That's when I realized this soup has a way of doing more than feeding people. It settles them.

Ingredients

• Leeks: Use only the white and pale green parts, they're sweet and mild once cooked, but always rinse them well since dirt loves to hide between the layers.
• Potatoes: Any starchy variety works beautifully here, they break down just enough to thicken the broth naturally without turning gummy.
• Chorizo: The star of the show, it releases paprika-stained oil that colors and flavors everything it touches, so don't skip browning it first.
• Chicken or vegetable stock: A good stock makes all the difference, taste it before you add it and adjust your seasoning accordingly.
• Heavy cream: Completely optional, but it adds a silky richness that makes the soup feel a little more special on particularly rough days.
• Smoked paprika: This deepens the smokiness from the chorizo and ties the whole pot together with warmth.
• Bay leaf: It adds a subtle herbal backbone that you won't notice until you try the soup without it.
• Garlic and onion: The foundation of nearly every good soup, they build sweetness and depth as they soften in the chorizo oil.

Instructions

Sizzle the chorizo:

Heat olive oil in a large pot over medium heat and add the chorizo, stirring occasionally until it crisps at the edges and releases that gorgeous red oil. Set half aside for topping later, it makes all the difference visually and texturally.

Soften the aromatics:

Toss in the onion, leeks, and garlic, letting them cook gently until they're soft and fragrant, about five to seven minutes. Don't rush this step, the sweetness develops slowly.

Add the potatoes and spices:

Stir in the diced potatoes, smoked paprika, and bay leaf, letting everything cook together for a couple of minutes so the spices bloom. You'll smell it when it's ready.

Simmer until tender:

Pour in the stock, bring it to a boil, then lower the heat and let it bubble gently for twenty minutes until the potatoes are completely soft. Remove the bay leaf before you do anything else.

Blend to your liking:

For a chunkier soup, leave it as is, for something creamier, give it a few pulses with an immersion blender. I usually blend about half and leave the rest with some texture.

Finish and serve:

Stir in the cream if you're using it, season generously with salt and pepper, and simmer for two more minutes. Ladle into bowls, top with the reserved chorizo and a sprinkle of parsley, and serve with crusty bread on the side.

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There was an evening last winter when I made this soup and ate it standing by the window, watching snow start to fall. The bowl warmed my hands, the chorizo warmed my chest, and for a few minutes everything felt perfectly still. That's what this recipe gives me every time.

Making It Your Own

If you can't find chorizo or want something milder, smoked sausage works just as well and still gives you that deep, savory flavor. I've also made this with turkey sausage when I wanted something lighter, and it was still delicious. You can skip the cream entirely for a broth-forward soup, or stir in a handful of spinach at the end for extra color and nutrition.

Storage and Reheating

This soup keeps beautifully in the fridge for up to four days, and I've found it tastes even better after the flavors have had time to marry overnight. Reheat it gently on the stove, adding a splash of stock or water if it's thickened too much. If you've blended it smooth, it freezes well for up to three months, though I'd add the cream fresh after reheating.

Serving Suggestions

I love serving this soup with a thick slice of sourdough or a warm baguette for dipping, but it's also wonderful alongside a simple green salad dressed with lemon and olive oil. On weeknights, I'll sometimes poach an egg directly in the simmering soup for extra richness and protein.

• Top with extra smoked paprika and a drizzle of good olive oil for a restaurant-style finish.
• Serve with a handful of croutons made from day-old bread fried in butter and garlic.
• Pair with a crisp white wine or a light beer to balance the smoky, savory flavors.

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This soup has saved more dinners than I can count, and it never asks for much in return. Just a little time, a little attention, and the willingness to let something simple become something special.

Recipe FAQs

→ Can I make this soup vegetarian?

Yes, omit the chorizo and use vegetable stock. Add smoked paprika and a drizzle of olive oil to replicate the smoky depth, or include sun-dried tomatoes for extra flavor.

→ What type of potatoes work best?

Starchy potatoes like Russets or Yukon Golds are ideal as they break down slightly during cooking, creating a naturally creamy texture that thickens the broth beautifully.

→ Can I freeze this soup?

Yes, freeze without the cream for up to 3 months. Cool completely, store in airtight containers, then thaw overnight in the fridge. Reheat gently and stir in fresh cream when serving.

→ How do I properly clean leeks?

Slice leeks lengthwise, fan the layers under cold running water to remove trapped dirt and sand. Pat dry, then slice crosswise into rounds. Use only the white and light green parts.

→ What can I substitute for chorizo?

Try smoked sausage, andouille, or Italian sausage. For a different profile, use bacon or pancetta. Each will bring its own character while maintaining the hearty, savory quality.

→ Should I blend the soup completely?

Partial blending is recommended for the best texture—it creates creaminess while keeping some chunky potato and leek pieces for interest. Fully smooth or completely chunky are both fine alternatives based on preference.