Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
The first time I tried this soup, the rich aroma of sautéed chorizo and leeks filled my kitchen, instantly making it feel warm and inviting. Each spoonful delivers a comforting blend of flavors, ideal for chilly evenings when you want something hearty yet easy.
Ingredients
- Leeks: 2 large leeks (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 freshly ground black pepper: to taste
- Olive oil: 2 tbsp
- Chopped fresh parsley (optional): for garnish
- Crusty bread (optional): for serving
Instructions
- Sauté Chorizo:
- Heat olive oil in a large pot over medium heat. Add chorizo and cook for 3–4 minutes, stirring occasionally, until browned and the oil is tinted red. Remove half the chorizo with a slotted spoon and set aside for garnish.
- Cook Vegetables:
- Add onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add Potatoes & Paprika:
- Stir in potatoes and smoked paprika. Cook for 2 minutes.
- Simmer Soup:
- Pour in stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are very tender.
- Blend for Texture:
- Use a stick blender to partially blend soup in the pot, leaving some chunks for texture. (Alternatively, blend half the soup in a blender and return to the pot.)
- Finish:
- Stir in cream (if using), return reserved chorizo to the pot, and season with salt and pepper. Heat through for 2–3 minutes.
- Serve:
- Ladle into bowls, garnish with parsley, and serve with crusty bread if desired.
Save This soup quickly became a family favorite. Every time I make it, my kids gather around the table eager for that first spoonful. Moments like these make sharing homemade meals special.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, and cutting board are helpful to prepare this soup efficiently.
Allergen Information
If using cream, this soup contains dairy. Always double-check the chorizo and stock packaging for hidden allergens before using.
Nutritional Information
Each serving provides approximately 375 calories, 21 g total fat, 33 g carbohydrates, and 14 g protein for a hearty meal.
Save Enjoy this soup piping hot for maximum comfort. Fresh parsley and crusty bread add a perfect finishing touch.
Common Questions
- → Can I make this soup vegetarian?
Yes, substitute chorizo with smoked tofu and use vegetable stock instead of chicken stock for a vegetarian version.
- → How can I add more spice to the soup?
Include a pinch of chili flakes when adding smoked paprika to heighten the spiciness.
- → Is it necessary to blend the soup completely?
No, partially blending leaves some chunks for texture, creating a more rustic and satisfying mouthfeel.
- → Can I omit the cream in this soup?
Absolutely, skipping the cream results in a lighter broth while maintaining the core flavors.
- → What garnishes pair well with this soup?
Chopped fresh parsley adds color and freshness, and crusty bread complements the dish for a fuller meal.