Potato, Leek and Chorizo Soup (Printer-friendly)

Hearty blend of creamy potatoes, sweet leeks, and smoky chorizo—ideal for chilly evenings.

# Ingredient List:

→ Vegetables

01 - 2 large leeks, cleaned and sliced (white and light green parts only)
02 - 2 medium potatoes (approximately 14 oz), peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced

→ Meats

05 - 5.3 oz chorizo sausage, sliced or diced

→ Liquids

06 - 4 cups chicken or vegetable stock (gluten-free if needed)

→ Dairy

07 - 1/2 cup heavy cream (optional, for extra richness)

→ Oils & Seasonings

08 - 2 tablespoons olive oil
09 - 1 bay leaf
10 - 1/2 teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste

→ Garnishes

12 - Chopped fresh parsley
13 - Crusty bread for serving

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chorizo and fry for 3-4 minutes, stirring frequently, until the oil turns red and chorizo becomes slightly crisp. Remove half the chorizo and reserve for garnish.
02 - Add chopped onion, sliced leeks, and minced garlic to the pot. Cook gently for 5-7 minutes until softened and fragrant.
03 - Stir in diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes, stirring gently to coat vegetables.
04 - Pour in stock and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Remove bay leaf. For chunky soup, serve as is. For creamier consistency, use an immersion blender to partially puree.
06 - Stir in cream if using, season with salt and pepper to taste, and simmer for 2 additional minutes.
07 - Ladle soup into bowls, top with reserved chorizo and fresh parsley. Serve hot with crusty bread.

# Expert Tips:

01 -
  • The chorizo releases its smoky, spiced oil into every spoonful, so you get flavor without layering a dozen ingredients.
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • You can blend it smooth or leave it chunky depending on your mood or who you are feeding.
  • Leftovers somehow taste even better the next day once the potatoes have soaked up all that paprika goodness.
02 -
  • Always rinse leeks thoroughly by slicing them first and soaking in cold water, they trap dirt between layers and one bite of grit will ruin the whole bowl.
  • Don't skip setting aside some of the chorizo at the start, those crispy bits on top make every spoonful feel special and add textural contrast.
  • If your soup tastes flat, it probably needs salt, stock varies wildly in sodium so taste before serving and adjust without fear.
03 -
  • Toast your smoked paprika in the pot for 30 seconds before adding the stock, it unlocks a deeper, sweeter flavor that you can't get any other way.
  • If your leeks are very thick, slice them thinner than you think you should, they take longer to soften than onions and you want them to melt into the soup.
  • Use a potato masher to gently crush a few pieces of potato against the side of the pot if you want a thicker soup without blending, it's an old trick that works every time.
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