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 first made this soup on a chilly weekend after a visit to the local farmer's market. The combination of creamy potatoes and smoky chorizo instantly became a family favorite during fall and winter.
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 (optional): 100 ml (1/2 cup)
- 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
- Brown the chorizo:
- Heat olive oil in a large pot over medium heat. Add chorizo and cook for 3–4 minutes, stirring occasionally, until browned and the oil takes on a red tint. Remove half the chorizo with a slotted spoon and reserve for garnish.
- Sauté vegetables:
- Add onion, garlic, and leeks. Cook for 5 minutes, stirring, until softened but not browned.
- Add potatoes and paprika:
- Stir in potatoes and smoked paprika. Cook for 2 minutes.
- Simmer soup:
- Pour in stock and bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are very tender.
- Blend:
- Use a stick blender to partially blend the soup, leaving chunks for texture. Alternatively, blend half the soup and return to the pot.
- Finish and season:
- Stir in cream (if using), return reserved chorizo, season with salt and pepper. Heat through 2–3 minutes.
- Serve:
- Ladle soup into bowls, garnish with parsley, and serve with crusty bread if desired.
Save to Pinterest This soup brings back memories of everyone gathering around the table on a rainy evening, sharing stories over steaming bowls and crusty bread.
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
Per serving: Calories 375, Total Fat 21 g, Carbohydrates 33 g, Protein 14 g
Save to Pinterest Ladle this soup into bowls and savor the rich flavors with fresh parsley. It's perfect for a comforting meal any day of the week.
Questions & Answers
- → Can I make this dish vegetarian?
Yes, substitute chorizo with smoked tofu and use vegetable stock to keep the flavors rich and hearty.
- → What is the best way to blend the soup?
Partially blend using a stick blender to keep some chunks for texture, or blend half in a countertop blender and mix back in.
- → How can I adjust the spice level?
Add a pinch of chili flakes along with the smoked paprika for extra heat, or omit for milder taste.
- → Is it possible to make it dairy-free?
Omit the cream or replace it with a non-dairy alternative to maintain richness without dairy.
- → What garnishes suit this dish best?
Fresh parsley adds brightness, and serving with crusty bread complements the creamy and spicy flavors.