Potato, Leek and Chorizo Soup

The smell of chorizo hitting hot olive oil is one of those kitchen moments that stops you in your tracks. I was standing at the stove one Tuesday evening, tired and uninspired, when I tossed those ruby-red slices into the pot and watched the oil blush crimson. The smoky scent curled through the kitchen, and suddenly I wasn't tired anymore. I grabbed the leeks I'd been meaning to use all week, a couple of potatoes from the bin, and what started as obligation turned into one of the most comforting soups I've ever made.

I served this soup to friends on a rainy Saturday, the kind of day where everyone arrives damp and distracted. By the second bowl, the conversation had warmed up, coats were draped over chairs, and someone asked if they could take the leftovers home. That's when I knew this recipe was a keeper. It's the kind of dish that makes people linger at the table, scraping their bowls and reaching for more bread.

Ingredients

• Leeks: Use only the white and light green parts, sliced thin after a good rinse between the layers where grit loves to hide.
• Potatoes: Any variety works, but waxy potatoes hold their shape better if you want a chunkier texture, while starchy ones break down into creaminess.
• Chorizo sausage: The star here, releasing its smoky, spiced oil that becomes the soul of the soup.
• Onion and garlic: The aromatic base that softens into sweetness and makes everything smell like home.
• Chicken or vegetable stock: Choose a good quality stock, it carries all the flavors and you'll taste the difference.
• Heavy cream: Optional, but it adds a silky richness that turns this from rustic to luxurious.
• Olive oil: Just enough to coax the chorizo into releasing its magic.
• Bay leaf and smoked paprika: Quiet supporters that deepen the smokiness without shouting about it.
• Salt, black pepper, and parsley: For balance and a fresh finish that cuts through the richness.

Instructions

Crisp the chorizo:

Heat olive oil in a large pot over medium heat, add the chorizo, and fry for 3 to 4 minutes, stirring occasionally. Watch as the oil turns that beautiful brick red and the edges crisp up, then remove half and set it aside for topping your bowls later.

Soften the aromatics:

Toss the onion, leeks, and garlic into the chorizo-scented oil and cook gently for 5 to 7 minutes. You want them soft, fragrant, and just beginning to turn golden at the edges.

Add the potatoes and spices:

Stir in the diced potatoes, smoked paprika, and bay leaf, letting everything cook together for 2 minutes. This step lets the spices bloom and coat the potatoes in all that smoky goodness.

Simmer until tender:

Pour in the stock, bring it to a boil, then lower the heat and simmer uncovered for 20 minutes. The potatoes should be completely tender and starting to break apart at the edges.

Blend to your liking:

Fish out the bay leaf, then decide your texture: leave it chunky, or use an immersion blender to partially puree it into a creamy, hearty consistency. I like it halfway, with some potato pieces still visible.

Finish with cream and seasoning:

Stir in the cream if you're using it, taste, and season generously with salt and pepper. Let it simmer for 2 more minutes to marry the flavors.

Serve and garnish:

Ladle the soup into bowls, top with the reserved crispy chorizo and a sprinkle of fresh parsley. Serve it hot with crusty bread for dipping.

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There's a moment when you lift the spoon and the steam rises, carrying that unmistakable scent of paprika and pork, and you realize this isn't just soup. It's the kind of bowl that feels like an arm around your shoulder, the kind you crave on cold evenings when nothing else will do. I've made it a dozen times since that first Tuesday, and it never gets old.

Making It Your Own

If you want to lighten it up, skip the cream entirely and let the natural starchiness of the potatoes do the thickening. For extra heat, I sometimes toss in a pinch of chili flakes with the paprika, just enough to warm the back of your throat. You can also swap the chorizo for smoked sausage if that's what you have on hand, though you'll lose some of that deep, Spanish-spiced character.

Storing and Reheating

This soup keeps beautifully in the fridge for up to three days, and honestly, it tastes even better the next day once the flavors have had time to settle in together. Reheat it gently on the stove, adding a splash of stock or water if it's thickened up too much overnight. I don't recommend freezing it if you've added cream, but the base freezes well for up to two months.

Serving Suggestions

I always serve this with a hunk of crusty bread, the kind with a chewy crust that's perfect for mopping up every last drop. A simple green salad on the side with a sharp vinaigrette cuts through the richness nicely. If you're feeding a crowd, double the batch and set out bowls so people can help themselves.

• Top with extra parsley or a drizzle of good olive oil for a finishing touch.
• Pair it with a crisp white wine or a light red if you're in the mood.
• Leftovers make an excellent lunch the next day, reheated and eaten straight from a mug if you're in a hurry.

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This soup has become my answer to grey skies and long weeks, the kind of recipe I return to without thinking. I hope it does the same for you.

Recipe FAQs

→ Can I make this soup without cream?

Yes, you can omit the cream for a lighter version. The soup will still be flavorful and satisfying thanks to the smoky chorizo and tender vegetables.

→ What type of chorizo should I use?

Spanish chorizo works best as it adds a smoky, paprika-rich flavor. You can use either sliced or diced, depending on your texture preference.

→ How do I make this gluten-free?

Use certified gluten-free stock and serve with gluten-free bread. The soup itself is naturally gluten-free when these substitutions are made.

→ Can I freeze leftovers?

Yes, this soup freezes well for up to 3 months. If using cream, add it after reheating rather than before freezing for best texture.

→ Should I blend the soup completely or leave it chunky?

It's your choice! Partially blending creates a creamy base with vegetable chunks, while leaving it unblended gives a heartier, rustic texture.

→ What can I substitute for chorizo?

Smoked sausage or kielbasa make good alternatives. For a spicier version, try andouille sausage or add chili flakes to regular smoked sausage.