Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
I love making this soup on chilly evenings because it warms up the whole house and fills everyone with cozy happiness.
Ingredients
- Vegetables: 2 large leeks (white and light green parts only), sliced. 500 g (about 1 lb) potatoes, peeled and diced. 2 cloves garlic, minced. 1 medium onion, chopped
- Meats: 150 g (5 oz) chorizo sausage, sliced or diced
- Liquids: 1 L (4 cups) chicken or vegetable stock. 100 ml (1/2 cup) heavy cream (optional)
- Spices & Seasoning: 1 tsp smoked paprika. Salt and freshly ground black pepper, to taste. 2 tbsp olive oil
- Garnish (optional): Chopped fresh parsley. Crusty bread
Instructions
- Step 1:
- Heat the olive oil in a large pot over medium heat. Add the chorizo and cook for 3 4 minutes, stirring occasionally, until browned and the oil is tinted red. Remove about half of the chorizo with a slotted spoon and set aside for garnish.
- Step 2:
- Add the onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Step 3:
- Stir in the potatoes and smoked paprika. Cook for 2 minutes.
- Step 4:
- Pour in the stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are very tender.
- Step 5:
- 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.)
- Step 6:
- Stir in the cream (if using) return the reserved chorizo to the pot and season with salt and pepper to taste. Heat through for 2 3 minutes.
- Step 7:
- Ladle into bowls, garnish with parsley and serve with crusty bread if desired.
Save My family gathers around this soup every winter and it always brings warmth and smiles to our table.
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 check labels. Always check stock and sausage ingredients for allergens.
Nutritional Information
Calories: 375. Total Fat: 21 g. Carbohydrates: 33 g. Protein: 14 g (per serving)
Save This soup is perfect for meal prep and leftovers taste even better the next day.
Recipe FAQ
- → Can I make this soup without meat?
Yes, substitute smoked tofu or omit the chorizo and use vegetable stock for a vegetarian-friendly version with a similar smoky depth.
- → What can I use instead of heavy cream?
You can replace heavy cream with milk or skip it entirely for a lighter, less creamy texture without sacrificing flavor.
- → How do I ensure the perfect soup texture?
Partially blend the soup to keep some chunks for texture, either using a stick blender or blending half of it and returning it to the pot.
- → What spices enhance the flavor best?
Smoked paprika is key for a warm, smoky note; adding chili flakes can increase the heat if desired.
- → Is this soup suitable for gluten-free diets?
Yes, provided the stock and chorizo are gluten-free; always check ingredient labels to confirm.