Potato, Leek and Chorizo Soup (Print Version)

Hearty soup with creamy potatoes, sweet leeks, and smoky chorizo—ready in 50 minutes for cozy comfort.

# 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 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

→ 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 to 4 minutes, stirring frequently, until the oil turns red and chorizo becomes slightly crisp. Remove half the chorizo and reserve for garnish.
02 - Add onion, leeks, and garlic to the pot. Cook gently for 5 to 7 minutes until softened and fragrant, stirring occasionally to prevent browning.
03 - Stir in diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes to lightly toast the spices and coat the potatoes.
04 - Pour in stock and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes until potatoes are completely tender when pierced with a fork.
05 - Remove and discard bay leaf. For chunky soup, leave vegetables intact. For creamier texture, partially blend using an immersion blender while leaving some potato pieces for body.
06 - Stir in cream if using, season with salt and pepper to taste, and simmer for 2 additional minutes. Ladle into bowls, top with reserved crispy chorizo and parsley. Serve hot with crusty bread.

# Expert Suggestions:

01 -
  • It transforms humble ingredients into something that tastes like you've been simmering it all day.
  • The chorizo releases its paprika-stained oil into every spoonful, giving the soup a deep, smoky backbone without any fuss.
  • You can make it chunky or creamy depending on your mood, and it tastes even better the next day.
02 -
  • Reserve half the chorizo before adding the vegetables, or it will disappear into the soup and you'll lose that textural contrast on top.
  • Don't skip washing the leeks properly, I once bit into a spoonful of grit and it ruined an otherwise perfect bowl.
  • If you blend the whole pot, the soup turns into baby food, so go easy and leave some chunks for interest.
03 -
  • Let the leeks cook low and slow, rushing them means they'll never develop that sweet, mellow flavor that balances the chorizo.
  • Taste the soup before adding salt, the chorizo and stock can be salty enough on their own.
  • Use a potato masher to crush a few pieces against the side of the pot if you don't have a blender, it thickens the broth naturally.
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