Comforting blend of potatoes, leeks, and chorizo in a creamy, flavorful broth.
# Components:
→ Vegetables
01 - 2 large leeks, white and light green parts only, sliced
02 - 1 lb potatoes, peeled and diced
03 - 2 cloves garlic, minced
04 - 1 medium onion, chopped
→ Meats
05 - 5 oz chorizo sausage, sliced or diced
→ Liquids
06 - 4 cups chicken or vegetable stock
07 - 1/2 cup heavy cream (optional)
→ Spices & Seasoning
08 - 1 tsp smoked paprika
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - 2 tbsp olive oil
→ Garnish
12 - Chopped fresh parsley (optional)
13 - Crusty bread (optional)
# Method Steps:
01 - Heat olive oil in a large pot over medium heat. Add sliced chorizo and cook for 3 to 4 minutes, stirring occasionally, until browned and releases red-tinged oil. Remove half of the chorizo with a slotted spoon and set aside for garnish.
02 - Add chopped onion, minced garlic, and sliced leeks to the pot. Cook, stirring frequently, for 5 minutes until softened but not browned.
03 - Stir in diced potatoes and smoked paprika, cooking for 2 minutes to combine flavors.
04 - Pour in the stock and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes, or until the potatoes are very tender.
05 - Using a stick blender, blend the soup partially within the pot, leaving some chunks. Alternatively, blend half the soup separately and return to pot.
06 - Stir in heavy cream if desired, return reserved chorizo to the pot, then season with salt and freshly ground black pepper. Heat through for 2 to 3 minutes.
07 - Ladle soup into bowls, garnish with chopped fresh parsley, and serve alongside crusty bread if preferred.
