Save to Pinterest A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
I love making this soup on chilly evenings because it warms up the whole family and fills the kitchen with amazing aromas.
Ingredients
- Vegetables: 2 large leeks (white and light green parts only) sliced, 500 g (about 1 lb) potatoes peeled and diced, 2 cloves garlic minced, 1 medium onion chopped
- Meats: 150 g (5 oz) chorizo sausage sliced or diced
- Liquids: 1 L (4 cups) chicken or vegetable stock, 100 ml (1/2 cup) heavy cream (optional)
- Spices & Seasoning: 1 tsp smoked paprika, Salt and freshly ground black pepper to taste, 2 tbsp olive oil
- Garnish (optional): Chopped fresh parsley, Crusty bread
Instructions
- Step 1:
- Heat the olive oil in a large pot over medium heat. Add the chorizo and cook for 34 minutes stirring occasionally until browned and the oil is tinted red. Remove about half of the chorizo with a slotted spoon and set aside for garnish.
- Step 2:
- Add the onion, garlic, and leeks to the pot. Cook for 5 minutes stirring until softened but not browned.
- Step 3:
- Stir in the potatoes and smoked paprika. Cook for 2 minutes.
- Step 4:
- Pour in the stock and bring to a boil. Reduce the heat and simmer for 20 minutes or until the potatoes are very tender.
- Step 5:
- Use a stick blender to partially blend the soup in the pot leaving some chunks for texture. (Alternatively blend half the soup in a blender and return to the pot.)
- Step 6:
- Stir in the cream (if using) return the reserved chorizo to the pot and season with salt and pepper to taste. Heat through for 23 minutes.
- Step 7:
- Ladle into bowls garnish with parsley and serve with crusty bread if desired.
Save to Pinterest This recipe always brings my family together especially on cold winter nights when a warm hearty meal is just what we need.
Required Tools
Large soup pot, Wooden spoon, Slotted spoon, Stick blender or countertop blender, Chefs knife, Cutting board
Allergen Information
Contains dairy (if using cream). Chorizo may contain gluten or other allergens check labels. Always check stock and sausage ingredients for allergens.
Nutritional Information
Calories 375 Total Fat 21 g Carbohydrates 33 g Protein 14 g per serving
Save to Pinterest This soup is perfect for meal prep and tastes even better the next day.
Recipe FAQs
- → Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock works well for a milder, vegetarian-friendly flavor, complementing the potatoes and leeks.
- → How do I avoid the soup becoming too thick or thin?
Adjust the stock amount slightly and blend partly to balance creamy texture with bite from vegetable chunks.
- → Can I substitute the chorizo for a vegetarian option?
Smoked tofu or mushrooms can replace chorizo, adding a smoky depth while keeping it vegetarian.
- → Is it necessary to use cream?
Cream adds richness but can be omitted or replaced with milk for a lighter, yet still creamy, finish.
- → What spices enhance the flavor?
Smoked paprika and freshly ground black pepper highlight the savory elements, while a pinch of chili flakes can add heat.