Potato, Leek and Chorizo Soup

There was this Sunday afternoon when the kitchen windows were fogged up and the rain wouldn't quit. I had a bag of leeks wilting in the crisper and half a chorizo link leftover from breakfast, so I tossed them into a pot with some potatoes. The smell that filled the house, smoky and sweet and impossibly comforting, made everyone wander into the kitchen asking what was cooking. That's how this soup became a weekend staple in our home.

I made this for a friend who'd just moved into a new apartment with barely any furniture and a rickety stove. We sat on folding chairs with bowls in our laps, dunking bread into the soup while she told me about her new job. She still texts me every winter asking for the recipe, even though I've sent it three times. Some meals just stick with you that way.

Ingredients

• Leeks: Use only the white and pale green parts, and wash them thoroughly since dirt loves to hide between the layers.
• Potatoes: Waxy or starchy both work here, but I prefer something in between like Yukon golds for their creamy texture without turning to mush.
• Chorizo sausage: The Spanish kind, cured and smoky, is what you want, not the fresh Mexican variety which has a completely different flavor profile.
• Chicken or vegetable stock: Homemade is lovely, but a good quality store-bought does the job beautifully as long as it's not too salty.
• Heavy cream: This is optional, but those few tablespoons turn the soup into something silky and luxurious.
• Olive oil: It helps coax out the chorizo's flavor and keeps everything from sticking.
• Smoked paprika: Adds another layer of warmth that echoes the chorizo without overpowering the vegetables.
• Bay leaf: One is enough, and don't forget to fish it out before serving.
• Garlic and onion: The aromatic foundation that makes everything smell like home.
• Parsley and crusty bread: For serving, because soup without bread feels incomplete.

Instructions

Cook the chorizo:

Heat olive oil in a large pot over medium heat, then add the chorizo and let it sizzle for 3 to 4 minutes. You'll see the oil turn a gorgeous rust color as the paprika releases, and the edges of the chorizo will crisp just slightly.

Soften the aromatics:

Toss in the onion, leeks, and garlic, stirring them into that flavored oil. Let them cook gently for 5 to 7 minutes until they're soft, sweet, and fragrant, scraping up any browned bits from the bottom of the pot.

Add potatoes and spices:

Stir in the diced potatoes, smoked paprika, and bay leaf, letting everything cook together for about 2 minutes. This step toasts the spices and coats the potatoes in all that smoky goodness.

Simmer the soup:

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

Blend if desired:

Remove the bay leaf, then decide if you want it chunky or smooth. I like to blend it just a little with an immersion blender, leaving some texture but thickening the broth.

Finish and serve:

Stir in the cream if you're using it, season generously with salt and pepper, and simmer for 2 more minutes. Ladle into bowls, top with the reserved crispy chorizo and a sprinkle of parsley, and serve with crusty bread.

Save

One winter evening, my neighbor knocked on the door holding an empty container, asking if I had any of that soup left. She'd smelled it through the hallway and said it reminded her of her grandmother's kitchen in Galicia. I ladled her a generous portion, and she returned the container the next day with a loaf of homemade bread tucked inside. That's the kind of soup this is.

How to Store and Reheat

This soup keeps beautifully in the fridge for up to four days, and honestly tastes even better after the flavors have had time to meld. I store it in a big glass container and reheat individual portions on the stove over low heat, adding a splash of stock or water if it's thickened up too much. It also freezes well for up to three months, though I leave the cream out until after reheating since dairy can separate when frozen.

Customizing the Flavor

If you like heat, a pinch of chili flakes or a diced fresh chili added with the garlic will wake the whole pot up. I've also swapped the chorizo for smoked sausage when I couldn't find good chorizo, and while it's different, it still delivers that smoky depth. For a lighter version, skip the cream entirely and let the natural starchiness of the potatoes do the thickening.

Serving Suggestions

This soup is a meal on its own, but I love pairing it with a simple green salad dressed in lemon and olive oil to cut through the richness. A glass of crisp white wine or a light red works beautifully alongside, and if you're feeding a crowd, set out bowls of extra parsley, grated cheese, and hot sauce so everyone can customize their bowl.

• Serve with sourdough or a baguette for dipping and soaking up every last drop.
• Top with a drizzle of good olive oil and a crack of black pepper right before serving.
• Pair with a fried egg on top for brunch, it sounds odd but trust me, it's incredible.

Save

This soup has pulled me through cold evenings, surprise guests, and days when I needed something warm to reset my mood. I hope it does the same for you.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 3 days. The flavors actually deepen overnight. Reheat gently on the stovetop, adding a splash of stock if needed to adjust consistency.

→ What type of chorizo works best?

Spanish chorizo works beautifully as it's already cured and adds smoky, paprika-rich flavor. Avoid raw Mexican chorizo which has different seasoning and texture. Look for semi-cured varieties that slice easily.

→ How can I make this soup vegetarian?

Replace the chorizo with smoked paprika and cumin for depth, add white beans for protein, and use vegetable stock. A drizzle of smoked olive oil when serving enhances the smoky notes.

→ Should I peel the potatoes?

Peeling creates a smoother texture, especially if blending. However, leaving skins on adds nutrients and rustic texture. If keeping skins, scrub potatoes thoroughly and dice smaller for even cooking.

→ Can I freeze leftovers?

Yes, but freeze before adding cream as dairy can separate when thawed. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and stir in fresh cream when reheating.

→ What potatoes work best for this soup?

Yukon Gold or russet potatoes are ideal. Yukon Golds create creaminess while holding shape; russets break down more, naturally thickening the broth. Avoid waxy potatoes like red or fingerling varieties.