Potato, Leek and Chorizo Soup (Printable)

Hearty blend of creamy potatoes, sweet leeks, and smoky chorizo. Perfect for chilly days and ready in 50 minutes.

# 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 oz chorizo sausage, sliced or diced

→ Liquids

06 - 4 cups chicken or vegetable stock

→ Dairy

07 - 1/2 cup heavy cream, optional

→ Oils & 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

# Method:

01 - Heat olive oil in a large pot over medium heat. Add chorizo and fry for 3-4 minutes, stirring occasionally, until the oil turns red and the chorizo is slightly crisp. Remove half the chorizo and reserve for garnishing.
02 - Add onion, leeks, and garlic to the pot with remaining chorizo. Cook gently for 5-7 minutes until softened and fragrant.
03 - Stir in diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes to toast the spices.
04 - Pour in stock and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Remove the bay leaf. For a chunkier soup, leave as is. For a creamier texture, partially blend using an immersion blender.
06 - Stir in cream if using. Season with salt and pepper to taste. Simmer for 2 additional minutes.
07 - Ladle soup into bowls and top with reserved chorizo and fresh parsley. Serve hot with crusty bread.

# Expert Pointers:

01 -
  • It uses simple, affordable ingredients but tastes like something you'd order at a cozy bistro.
  • The chorizo does all the heavy lifting for flavor so you don't need a long list of spices.
  • You can make it as smooth or as chunky as you like depending on your mood.
  • It reheats beautifully and actually tastes better the next day.
02 -
  • Don't skip reserving some of the chorizo at the beginning because those crispy bits on top add texture and a hit of flavor in every spoonful.
  • If you blend the whole pot smooth, you lose the rustic charm, so keep it only partially blended or leave it chunky.
  • Leeks can be incredibly gritty, so slice them first, then rinse in a bowl of cold water and lift them out so the dirt settles at the bottom.
03 -
  • Use a potato masher instead of a blender if you want a thicker, more rustic texture without making it completely smooth.
  • Taste the soup before adding salt because chorizo and stock can both be quite salty on their own.
  • If your leeks are especially thick, slice them thinner so they cook at the same rate as the onions and garlic.
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