Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
I first cooked this soup during a rainy weekend for my family and was amazed at how the chorizo’s spicy kick elevated classic potato and leek flavors. Everyone reached for seconds, making it a favorite in our home.
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: 100 ml (1/2 cup) (optional)
- Smoked paprika: 1 tsp
- Salt and black pepper: to taste
- Olive oil: 2 tbsp
- Fresh parsley: For garnish (optional)
- Crusty bread: For serving (optional)
Instructions
- Sauté chorizo:
- Heat olive oil in a large pot over medium heat. Add chorizo and cook for 3 to 4 minutes, stirring, until browned and the oil is tinted red. Remove about half of the chorizo with a slotted spoon and set aside for garnish.
- Sweat vegetables:
- Add onion, garlic, and leeks. Cook for 5 minutes, stirring until softened but not browned.
- Add potatoes & spices:
- 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. Alternatively, blend half the soup in a blender and return to pot.
- Finish soup:
- Stir in cream if using, return reserved chorizo to pot, and season with salt and pepper. Heat through for 2–3 minutes.
- Serve:
- Ladle soup into bowls, garnish with parsley, and serve with crusty bread if desired.
Save This soup quickly became a tradition on cold winter nights, especially with everyone gathered around the table with steaming bowls and warm bread.
Serving Suggestions
Pair the soup with crusty gluten-free bread for a full meal or serve in small bowls as a starter for a dinner party.
Ingredient Substitutions
Swap out chorizo for smoked tofu and use vegetable stock for a vegetarian option without sacrificing flavor.
Nutritional Information
Each serving contains about 375 calories, 21 g fat, 33 g carbohydrates, and 14 g protein.
Save This soup is sure to become a go-to comfort meal for your family or guests, especially on chilly evenings. Enjoy every spoonful!
Recipe FAQ Section
- → Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock works well and keeps the dish suitable for vegetarians if chorizo is substituted.
- → What can I substitute for chorizo?
Smoked tofu or a robust sausage alternative can replace chorizo for a vegetarian or different flavor variation.
- → Is it necessary to add cream?
Cream is optional; omitting it results in a lighter texture, while adding it gives a richer, silkier bowl.
- → How do I achieve the right texture?
Partially blending the soup leaves tender chunks of potato and leek for a satisfying mouthfeel.
- → Can I prepare this in advance?
Yes, it reheats well and flavors deepen after resting, making it suitable for ahead-of-time preparation.