Pin A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
On chilly evenings, this potato, leek & chorizo soup became my easy dinner solution. The aroma filled our kitchen as I simmered everything together into a warming bowl everyone loved.
Ingredients
- Leeks: 2 large, white and light green parts only, sliced
- Potatoes: 500 g (about 1 lb), peeled and diced
- Garlic: 2 cloves, minced
- Onion: 1 medium, chopped
- Chorizo sausage: 150 g (5 oz), sliced or diced
- Chicken or vegetable stock: 1 L (4 cups)
- Heavy cream (optional): 100 ml (1/2 cup)
- Smoked paprika: 1 tsp
- Salt and freshly ground black pepper: To taste
- Olive oil: 2 tbsp
- Chopped fresh parsley: For garnish (optional)
- Crusty bread: For serving (optional)
Instructions
- Brown the chorizo:
- Heat the olive oil in a large pot over medium heat. Add chorizo and cook for 3—4 minutes, stirring occasionally, until browned and the oil is tinted red. Remove half the chorizo with a slotted spoon and set aside for garnish.
- Soften the vegetables:
- Add onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add potatoes and paprika:
- Stir in potatoes and smoked paprika. Cook for 2 minutes.
- Add stock and simmer:
- Pour in stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until potatoes are very tender.
- Blend soup partly:
- Use a stick blender to partially blend soup in the pot, leaving some chunks. (Alternatively, blend half in a blender and return to pot.)
- Finish:
- Stir in cream (if using), return reserved chorizo to pot, and season with salt, pepper. Heat through for 2—3 minutes.
- Serve:
- Ladle into bowls, garnish with parsley, and serve with crusty bread if desired.
Pin This soup is now a staple in our house during autumn. Sharing a bowl around the kitchen table always brings back memories of laughter and coziness.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or blender, chefs knife, and cutting board.
Allergen Information
Contains dairy if cream is used. Chorizo may contain gluten or other allergens. Always check stock and sausage ingredients before cooking.
Nutritional Information
Each serving has 375 calories, 21 g total fat, 33 g carbohydrates, and 14 g protein.
Pin This soup makes for an easy weeknight dinner and leftovers taste even better the next day. Enjoy every spoonful!
Recipe Q&A
- → Can I use vegetarian sausage instead of chorizo?
Yes, smoked tofu or vegetarian sausage are great substitutes. Use vegetable stock and adjust seasoning for taste.
- → What type of potatoes work best in this dish?
Waxy varieties like Yukon Gold or red potatoes hold their shape and create a smooth, creamy texture when blended.
- → Is it necessary to blend the soup?
No, blending is optional. Partial blending keeps some chunky texture, but fully blending offers a smoother finish.
- → Can I make this dish ahead?
Absolutely. Prepare in advance and reheat gently, adding cream and reserved chorizo just before serving.
- → Are there gluten-free options?
Yes. Use gluten-free chorizo and stock, and check ingredient labels to avoid gluten-based additives.