Save Pin A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
I fell in love with this soup after a trip to Spain where bold chorizo met gentle leeks in every bowl. Making it at home instantly brings back memories of bustling markets and cozy family dinners.
Ingredients
- Leeks: 2 large, white and light green parts only, sliced
- Potatoes: 500 g (about 1 lb), peeled and diced
- Garlic: 2 cloves, minced
- Onion: 1 medium, chopped
- Chorizo sausage: 150 g (5 oz), sliced or diced
- Chicken or vegetable stock: 1 L (4 cups)
- Heavy cream (optional): 100 ml (1/2 cup)
- Smoked paprika: 1 tsp
- Salt and black pepper: to taste
- Olive oil: 2 tbsp
- Chopped fresh parsley (optional): for garnish
- Crusty bread (optional): to serve
Instructions
- Brown the Chorizo:
- Heat the olive oil in a large pot over medium heat. Add the chorizo and cook for 3–4 minutes, stirring occasionally, until browned and the oil is tinted red. Remove about half of the chorizo with a slotted spoon and set aside for garnish.
- Sauté the Vegetables:
- Add the onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add Potatoes & Paprika:
- Stir in the potatoes and smoked paprika. Cook for 2 minutes.
- Simmer the Soup:
- Pour in the stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are very tender.
- Blend for Texture:
- Use a stick blender to partially blend the soup in the pot, leaving some chunks for texture. (Alternatively, blend half the soup in a blender and return to the pot.)
- Finish and Season:
- Stir in the cream (if using), return the reserved chorizo to the pot, and season with salt and pepper to taste. Heat through for 2–3 minutes.
- Serve:
- Ladle into bowls, garnish with parsley, and serve with crusty bread if desired.
Save Pin Sharing this soup at our family table always sparks warmth and laughter, especially as we pass the bread and enjoy second helpings together.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chef's knife, and cutting board are needed for easy preparation.
Allergen Information
This soup contains dairy if cream is used, and chorizo may contain gluten or other allergens so check ingredient labels carefully.
Nutritional Information
Each serving is approximately 375 calories with 21 g fat, 33 g carbohydrates, and 14 g protein, making it a hearty but balanced meal option.
Save Pin Savor each spoonful of this soup on a cool night and enjoy the simple joy of comfort and flavor in every bite.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes, substitute chorizo with smoked tofu and use vegetable stock to keep it flavorful without meat.
- → What’s the best way to preserve texture in the soup?
Partially blend the soup, leaving some potato and leek pieces to maintain a pleasant, chunky texture.
- → How can I adjust the spice level?
Add a pinch of chili flakes along with smoked paprika for extra heat without overpowering the dish.
- → Is cream necessary for this dish?
Cream adds richness but can be omitted or replaced with milk for a lighter, still creamy consistency.
- → What stock options work best here?
Chicken or vegetable stocks both provide a flavorful base, enhancing the soup’s depth without overwhelming other ingredients.