Potato, Leek and Chorizo Soup (Printable Version)

Hearty soup with creamy potatoes, sweet leeks, and smoky chorizo—perfect comfort food for cold weather.

# What You'll Need:

→ Vegetables

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

→ Meats

05 - 5.3 ounces chorizo sausage, sliced or diced

→ Liquids

06 - 4 cups chicken or vegetable stock

→ Dairy

07 - 1/2 cup heavy cream, optional

→ Oils and 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

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add chorizo and fry for 3 to 4 minutes, stirring frequently, until the oil turns red and chorizo becomes slightly crisp. Remove half the chorizo with a slotted spoon and reserve for garnish.
02 - Add onion, leeks, and garlic to the remaining chorizo and oil. Cook gently for 5 to 7 minutes until vegetables are soft and aromatic.
03 - Stir in diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes, allowing flavors to meld.
04 - Pour in stock and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Remove bay leaf. For chunky soup, leave as is; for creamier texture, use an immersion blender to partially puree the soup.
06 - Stir in cream if using. Season with salt and pepper to taste. Simmer for 2 additional minutes.
07 - Ladle soup into bowls. Top with reserved chorizo and fresh parsley. Serve immediately with crusty bread.

# Helpful Hints:

01 -
  • The chorizo releases its smoky, paprika-stained oil into every spoonful, turning simple vegetables into something deeply satisfying.
  • It comes together in under an hour with ingredients you probably already have tucked away in your fridge and pantry.
  • You can make it as rustic or as creamy as your mood demands, blending it smooth or leaving it chunky and hearty.
02 -
  • Don't skip rinsing the leeks thoroughly, I once bit into a spoonful of grit and learned that lesson the hard way.
  • Reserving half the chorizo for garnish makes all the difference, those crispy bits on top add texture and a hit of smoky flavor in every spoonful.
  • If you blend the soup completely smooth, it loses the rustic charm, so I always leave some chunks for character.
03 -
  • Use a good quality chorizo, the cheap stuff doesn't release enough oil or flavor and you'll notice the difference.
  • Taste before you add salt, the chorizo and stock can be salty enough on their own, and it's easier to add than to fix an over-salted pot.
  • If you're making this gluten-free, double-check your stock and serve it with gluten-free bread, the soup itself is naturally free of gluten otherwise.
Return