Potato, Leek and Chorizo Soup (Print)

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

# What You Need:

→ 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, to serve

# Steps:

01 - Heat the olive oil in a large pot over medium heat. Add the chorizo and fry for 3 to 4 minutes, stirring, until the oil turns red and the chorizo is slightly crisp. Remove half the chorizo and set aside for garnish.
02 - Add the onion, leeks, and garlic to the pot. Cook gently for 5 to 7 minutes until soft and fragrant.
03 - Stir in the potatoes, smoked paprika, and bay leaf. Cook for 2 minutes.
04 - Pour in the stock, bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until potatoes are tender.
05 - Remove the bay leaf. For a chunkier soup, leave as is; for a creamier texture, partially blend with an immersion blender.
06 - Stir in the cream (if using), season with salt and pepper, and simmer for 2 more minutes.
07 - Ladle into bowls, top with reserved chorizo and parsley. Serve hot with crusty bread.

# Top Tips:

01 -
  • The chorizo releases smoky, paprika-stained oil that flavors every spoonful without effort.
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • You can make it chunky for texture lovers or silky smooth for those who want pure comfort.
  • Leftovers taste even better the next day when the flavors have had time to settle and deepen.
02 -
  • If you don't remove some chorizo before adding the vegetables, it can overcook and turn rubbery instead of staying pleasantly chewy.
  • Leeks hold onto dirt stubbornly, so slice them first and swish them in a bowl of cold water before draining well.
  • Blending while the soup is too hot can cause it to spray everywhere, so let it cool for a minute or two, or keep the blender low and covered with a towel.
03 -
  • Use a potato that's slightly starchy like Yukon Gold so it breaks down just enough to thicken the broth naturally without needing flour or cornstarch.
  • If your chorizo is very lean, add an extra tablespoon of olive oil so you get that rich, flavored base.
  • Taste the soup before adding salt because chorizo and stock can both be quite salty on their own.
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