Potato, Leek and Chorizo Soup (Printable version)

Hearty soup with creamy potatoes, sweet leeks, and smoky chorizo—ideal for chilly days and cozy comfort.

# Ingredients list:

→ Vegetables

01 - 2 large leeks, cleaned and sliced (white and light green parts only)
02 - 2 medium potatoes (approximately 14 oz), peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced

→ Meats

05 - 5.3 oz chorizo sausage, sliced or diced

→ Liquids

06 - 4 cups chicken or vegetable stock (gluten-free if needed)

→ Dairy

07 - 1/2 cup heavy cream (optional, for extra richness)

→ Oils & Seasonings

08 - 2 tablespoons olive oil
09 - 1 bay leaf
10 - 1/2 teaspoon smoked paprika
11 - Salt and freshly ground black pepper, to taste

→ Garnishes

12 - Chopped fresh parsley
13 - Crusty bread, for serving

# Steps:

01 - Heat the olive oil in a large pot over medium heat. Add the chorizo and fry for 3 to 4 minutes, stirring occasionally, until the oil turns red and the chorizo is slightly crisp. Remove half the chorizo and reserve for garnish.
02 - Add the chopped onion, sliced leeks, and minced garlic to the pot. Cook gently for 5 to 7 minutes until softened and fragrant.
03 - Stir in the diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes, allowing the flavors to meld.
04 - Pour in the stock and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until the potatoes are tender.
05 - Remove the bay leaf. For a chunkier consistency, leave as is. For a creamier texture, partially blend using an immersion blender.
06 - Stir in the heavy cream if using, then season with salt and freshly ground black pepper to taste. Simmer for 2 additional minutes.
07 - Ladle into bowls and top with reserved chorizo and chopped fresh parsley. Serve immediately with crusty bread.

# Expert Tips:

01 -
  • It fills your kitchen with the kind of smoky, savory aroma that makes everyone ask what's cooking.
  • You can make it as rustic or as smooth as you like, depending on your mood and your blender.
  • It uses simple ingredients but tastes like you've been simmering it all day.
  • Leftovers taste even better the next morning, reheated in a small pot with extra black pepper.
02 -
  • Always remove half the chorizo before adding the vegetables, otherwise it gets lost in the soup and you lose that crispy, flavorful garnish.
  • If your leeks aren't cleaned properly, you'll end up with grit in your soup, so slice them first and rinse them in a bowl of cold water.
  • Don't over-blend if you want any texture left, a few quick pulses is all you need for a creamy base with chunky bites.
03 -
  • Use waxy potatoes if you want the soup to stay chunkier, or starchy ones like russets if you prefer a thicker, creamier base.
  • Taste your stock before adding it, if it's too salty, cut it with water or use low-sodium and season to taste at the end.
  • For a deeper smoky flavor, add a pinch of chili flakes along with the paprika.
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