Potato, Leek and Chorizo Soup

The smell of chorizo sizzling in olive oil still reminds me of rainy Saturdays when I'd crave something that stuck to my ribs without requiring much fuss. I'd started making this soup on a whim one evening after finding a forgotten leek at the back of the fridge and a link of chorizo I'd bought impulsively at the market. The way the paprika-stained oil coated the soft leeks felt like a small kitchen miracle. It became my go-to whenever I needed warmth without waiting hours. Simple ingredients, bold comfort, no apologies needed.

I made this for a neighbor once after she mentioned feeling under the weather, and she texted me later asking if I'd put something magical in it. I hadn't, just good stock and patience while the leeks softened. She said it reminded her of her grandmother's cooking, which wasn't my intention but felt like the highest compliment. Sometimes a bowl of soup can say more than words, especially when it's delivered still warm in a mason jar. That's when I realized this recipe wasn't just mine anymore.

Ingredients

• Leeks: Use only the white and pale green parts, and rinse them well between the layers because they hide grit like nobody's business.
• Potatoes: Any waxy or all-purpose variety works beautifully here, they break down just enough to thicken the broth naturally without turning to mush.
• Chorizo: Spanish chorizo is already cured and smoky, so it crisps up fast and perfumes the whole pot, if you can only find fresh Mexican chorizo, remove the casing and crumble it as it cooks.
• Chicken or vegetable stock: Homemade is lovely, but a good quality store-bought version does the job, just check the label if you need it gluten-free.
• Heavy cream: This is optional but adds a silky richness that mellows the smokiness, I've skipped it plenty of times and the soup still shines.
• Smoked paprika: Just half a teaspoon deepens the chorizo's flavor and ties everything together with a whisper of campfire warmth.
• Olive oil: The foundation that coaxes out the chorizo's red, flavorful oil, don't skimp here.
• Garlic and onion: The aromatic backbone that makes your kitchen smell like a hug.
• Bay leaf: One leaf is enough to add a subtle herbal note, just remember to fish it out before serving.

Instructions

Crisp the chorizo:

Heat olive oil in a large pot over medium heat and add the chorizo, stirring occasionally until the edges turn crispy and the oil glows red, about 3 to 4 minutes. Scoop out half and set it aside, this will be your garnish and a little reward for later.

Soften the aromatics:

Toss in the onion, leeks, and garlic, stirring them into that chorizo-scented oil until they go soft and fragrant, about 5 to 7 minutes. Don't rush this, the sweetness develops slowly.

Add potatoes and spices:

Stir in the diced potatoes, smoked paprika, and bay leaf, letting everything cook together for 2 minutes so the paprika blooms and coats the vegetables. You'll smell the difference.

Simmer until tender:

Pour in the stock, bring it to a gentle boil, then lower the heat and let it simmer uncovered for 20 minutes. The potatoes should be fork-tender and starting to break down at the edges.

Blend or leave chunky:

Fish out the bay leaf, then decide your texture, I like to blend just half with an immersion blender for a creamy base with bites of potato still intact. Leave it as is if you prefer a rustic, brothy bowl.

Finish with cream and seasoning:

Stir in the cream if using, taste, and adjust with salt and pepper, then simmer for 2 more minutes. The cream should just melt into the soup without boiling hard.

Serve and garnish:

Ladle into bowls, top with the reserved crispy chorizo and a sprinkle of fresh parsley. Serve with crusty bread for dipping, or don't, I won't judge.

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One cold November evening, I ladled this soup into mismatched bowls for a handful of friends who'd shown up unannounced. We sat around my tiny kitchen table with torn bread and butter, talking until the pot was empty and the windows fogged up. Nobody wanted to leave. That's when I understood that some recipes aren't just about feeding people, they're about holding space, offering warmth, and making a moment last a little longer than it should.

Make It Your Own

This soup is endlessly adaptable and I've tweaked it a dozen ways depending on what's in the fridge or who I'm cooking for. Swap the chorizo for smoked sausage or even crispy bacon if that's what you have, the key is that smoky, salty depth. I've added a handful of kale in the last five minutes of cooking for color and nutrition, and I've stirred in white beans to make it heartier and more filling. If you want heat, a pinch of chili flakes or a diced jalapeño with the onions will wake everything up. Sometimes I skip the cream entirely and finish with a squeeze of lemon juice for brightness instead of richness, it's a completely different mood but just as satisfying.

Storage and Reheating

This soup keeps beautifully in the fridge for up to four days in an airtight container, and honestly, it tastes even better the next day once the flavors have had time to settle into each other. Reheat gently on the stovetop over low heat, adding a splash of stock or water if it's thickened up too much. I don't recommend freezing it if you've added cream, dairy can separate and turn grainy when thawed, but if you freeze it before adding cream, it holds up well for up to three months. Just thaw overnight in the fridge, reheat, and stir in fresh cream at the end. The reserved crispy chorizo loses its crunch in storage, so I usually fry up a fresh batch when reheating leftovers to keep that textural contrast alive.

Serving Suggestions

I almost always serve this with a crusty baguette or sourdough, something with a chewy crust that can soak up the broth without falling apart. A simple green salad with a sharp vinaigrette balances the richness, and sometimes I'll put out a little dish of good olive oil and flaky salt for dipping bread between spoonfuls. If I'm feeling fancy, I'll grate some Manchego or Parmesan over the top just before serving, the salty, nutty flavor plays beautifully with the smoky chorizo.

• Pair it with a crisp white wine like Albariño or a light red such as Tempranillo.
• Top with a poached egg for a hearty breakfast-for-dinner vibe.
• Serve alongside a cheeseboard for a cozy, no-fuss dinner party.

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This soup has earned its place in my regular rotation, not because it's fancy or complicated, but because it delivers exactly what I need when the weather turns and I want something honest and filling. I hope it does the same for you.

Recipe Questions & Answers

→ Can I make this soup without cream?

Absolutely. The soup is naturally creamy from the potatoes, so you can omit the cream for a lighter version without sacrificing texture or flavor.

→ What type of chorizo works best?

Spanish chorizo works wonderfully as it releases flavorful oils and adds smokiness. You can also use fresh chorizo or substitute with smoked sausage if preferred.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock if needed to adjust consistency.

→ Can I freeze this soup?

Yes, but it's best to freeze before adding cream. Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and add cream when reheating.

→ How can I make this vegetarian?

Replace the chorizo with smoked paprika and sun-dried tomatoes for depth, use vegetable stock, and add chickpeas or white beans for protein and heartiness.

→ What can I serve alongside this soup?

Crusty bread, garlic bread, or a simple green salad work perfectly. For a heartier meal, serve with a grilled cheese sandwich or sourdough toast.