Save The smell of chorizo hitting hot olive oil is one of those kitchen scents that stops you mid-step. I was trying to use up some leeks that had been sitting in the crisper too long when I remembered a half-link of chorizo in the back of the fridge. What started as a clean-out-the-veg-drawer moment turned into one of the most satisfying soups I've made. The smokiness from the sausage mingled with the sweet, mild leeks and tender potatoes in a way that felt both rustic and comforting.
I made this for a friend who'd just moved into a new apartment with a tiny kitchen and no proper cookware yet. We used a borrowed pot and a dull knife, but the soup still came together perfectly. She kept saying she couldn't believe how much flavor came from so few ingredients. That night, with mismatched bowls and a baguette we tore with our hands, it felt like exactly the kind of meal that makes a new place feel like home.
Ingredients
- Leeks: Use only the white and light green parts, and wash them thoroughly because they trap dirt between layers. Their gentle sweetness balances the smoky chorizo without overpowering it.
- Potatoes: Waxy or all-purpose potatoes work best here since they hold their shape if you want a chunkier soup. Yukon Golds are my go-to for their creamy texture.
- Chorizo sausage: Spanish chorizo is cured and firm, which is what you want for this recipe. The oil it releases becomes the flavor base for the entire pot.
- Chicken or vegetable stock: Homemade is wonderful, but a good-quality store-bought stock works just fine. Make sure it's gluten-free if that's a concern.
- Heavy cream: This is optional, but it adds a silky richness that turns the soup into something special. You can skip it for a lighter version.
- Olive oil: Just enough to get the chorizo started and prevent sticking.
- Smoked paprika: Reinforces the smokiness from the chorizo and adds a warm, earthy depth.
- Bay leaf: One of those quiet background players that rounds out the flavor while it simmers.
- Onion and garlic: The aromatic foundation that makes everything else taste better.
- Fresh parsley: A bright, fresh finish that cuts through the richness.
Instructions
- Cook the chorizo:
- Heat the olive oil in a large pot over medium heat and add the sliced chorizo. Fry it for 3 to 4 minutes, stirring occasionally, until the oil turns a deep red and the edges start to crisp. Remove half and set it aside for garnish.
- Soften the aromatics:
- Toss in the onion, leeks, and garlic. Cook gently for 5 to 7 minutes, stirring now and then, until everything softens and smells sweet and fragrant.
- Add the potatoes and spices:
- Stir in the diced potatoes, smoked paprika, and bay leaf. Let them cook together for about 2 minutes so the paprika can bloom and coat everything.
- Simmer the soup:
- Pour in the stock, bring it to a boil, then lower the heat and let it simmer uncovered for 20 minutes. The potatoes should be completely tender when pierced with a fork.
- Blend if desired:
- Fish out the bay leaf. If you like a creamy texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Finish with cream and seasoning:
- Stir in the cream if using, taste, and adjust with salt and pepper. Let it simmer for 2 more minutes to bring everything together.
- Serve:
- Ladle into bowls, top with the reserved crispy chorizo and a sprinkle of fresh parsley. Serve hot with crusty bread on the side.
Save There was an afternoon last winter when I made a double batch of this soup and brought some to my neighbor who wasn't feeling well. She texted me later that night to say it was the first thing that tasted good in days. It reminded me that food doesn't have to be fancy to feel like care. Sometimes a bowl of something warm and smoky is exactly what someone needs.
Making It Your Own
This soup is endlessly adaptable depending on what you have on hand or how you like your flavors. If you want more heat, add a pinch of chili flakes or use spicy chorizo instead of mild. You can swap in smoked sausage or even crispy bacon if chorizo isn't available. For a dairy-free version, skip the cream entirely or use a splash of coconut milk, which adds richness without heaviness. I've also stirred in a handful of kale or spinach near the end for extra greens.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days in an airtight container. The flavors deepen as it sits, so leftovers are never a letdown. When reheating, do it gently on the stovetop over low heat, adding a splash of stock or water if it's thickened too much. You can freeze it for up to three months, though I recommend leaving out the cream and adding it fresh when you reheat. Let it thaw overnight in the fridge before warming it up.
Serving Suggestions
I almost always serve this with a crusty baguette or sourdough, something sturdy enough to dunk and soak up the broth. A simple green salad with a sharp vinaigrette on the side balances the richness of the soup. If you're feeding a crowd, set out bowls of toppings like extra parsley, grated Parmesan, or a drizzle of good olive oil so people can customize their bowls.
- Pair it with a crisp white wine or a light red if you want something to sip alongside.
- For a heartier meal, serve it with a cheese板 and pickles.
- Leftovers make an excellent lunch the next day, especially with a fried egg on top.
Save This soup has become one of those recipes I return to when I need something reliable and warming without a lot of fuss. I hope it finds a spot in your rotation too.
Common Questions
- → Can I make this soup vegetarian?
Yes, simply omit the chorizo and use vegetable stock instead of chicken stock. Add smoked paprika and a drizzle of smoked olive oil to retain that smoky depth of flavor.
- → What type of potatoes work best?
Starchy potatoes like Russets or Yukon Golds work wonderfully as they break down slightly during cooking, creating a naturally creamy texture without needing to blend.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of stock if needed to adjust consistency.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. If using cream, add it fresh after reheating as dairy can separate when frozen. Cool completely before freezing in portions.
- → How can I make this soup spicier?
Use spicy chorizo instead of mild, add red pepper flakes while cooking, or finish with a dash of hot sauce. Fresh chopped jalapeños sautéed with the leeks also add nice heat.
- → What can I serve alongside this soup?
Crusty bread, garlic bread, or a simple green salad complement this soup beautifully. For a complete meal, serve with a cheese board and pickled vegetables.