Pin it A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
I first made this soup on a rainy weekend and it quickly became one of our family favorites. The blend of smoky chorizo and creamy potatoes turns simple ingredients into something really special.
Ingredients
- Leeks: 2 large leeks (white and light green parts only), sliced
- Potatoes: 500 g (about 1 lb) potatoes, peeled and diced
- Garlic: 2 cloves garlic, minced
- Onion: 1 medium onion, 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 freshly ground black pepper: to taste
- Olive oil: 2 tbsp
- Chopped 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 3'4 minutes, stirring occasionally, until browned and oil is tinted red. Remove about half of the chorizo with a slotted spoon and set aside for garnish.
- Sauté Vegetables:
- Add onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add Potatoes & Paprika:
- Stir in potatoes and smoked paprika. Cook for 2 minutes.
- Add Stock & Simmer:
- Pour in stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until potatoes are very tender.
- Blend:
- 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.)
- Finish Soup:
- Stir in cream (if using), return the reserved chorizo to the pot, and season with salt and pepper to taste. Heat through for 2'3 minutes.
- Serve:
- Ladle into bowls, garnish with parsley, and serve with crusty bread if desired.
Pin it Every time I make this soup, my kids race to the kitchen for the first bowl. It always reminds me of cozy evenings around the table and plenty of second helpings.
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. Always check stock and sausage ingredients for allergens.
Nutritional Information
Calories: 375, Total Fat: 21 g, Carbohydrates: 33 g, Protein: 14 g (per serving)
Pin it This soup is the perfect quick dinner for busy weeknights. Serve with plenty of crusty bread to maximize comfort.
Recipe FAQs
- → Can I make this vegetarian?
Yes, substitute chorizo with smoked tofu and use vegetable stock to keep it vegetarian while retaining deep flavor.
- → What is the best way to achieve a creamy texture?
Partially blend the soup to maintain chunks and creamy body, balancing smoothness with texture.
- → How can I adjust the spice level?
Add chili flakes along with smoked paprika for extra heat or omit for milder flavor.
- → Is heavy cream necessary?
Heavy cream enriches the soup but can be omitted or replaced with milk for a lighter version.
- → Can I prepare this soup in advance?
Yes, refrigerate in an airtight container and gently reheat on the stove, stirring occasionally.