Creamy potatoes, chorizo, and leeks create a comforting soup that’s rich, hearty, and ideal for relaxed dinners.
# Ingredients:
→ Vegetables
01 - 2 large leeks (white and light green parts only), sliced
02 - 1 pound potatoes, peeled and diced
03 - 2 cloves garlic, minced
04 - 1 medium onion, chopped
→ Meats
05 - 5 ounces chorizo sausage, sliced or diced
→ Liquids
06 - 4 cups chicken or vegetable stock
07 - 1/2 cup heavy cream (optional)
→ Spices & Seasoning
08 - 1 teaspoon smoked paprika
09 - Salt and freshly ground black pepper, to taste
10 - 2 tablespoons olive oil
→ Garnish
11 - Chopped fresh parsley
12 - Crusty bread
# Instructions:
01 - Heat olive oil in a large soup pot over medium heat. Add chorizo and cook for 3 to 4 minutes, stirring occasionally, until browned and the oil is tinted red. Using a slotted spoon, remove about half of the chorizo and set aside for garnish.
02 - Add onion, garlic, and leeks to the pot with chorizo fat. Cook for 5 minutes, stirring often, until the vegetables are softened but not browned.
03 - Stir in potatoes and smoked paprika. Cook for 2 minutes to coat the vegetables and release the spices’ aroma.
04 - Pour in chicken or vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are very tender.
05 - Partially blend the soup with a stick blender directly in the pot, leaving some chunks for texture. Alternatively, transfer half of the soup to a countertop blender and blend until smooth before returning to the pot.
06 - Stir in heavy cream, if using. Return reserved chorizo to the pot and season with salt and freshly ground black pepper. Heat through for 2 to 3 minutes.
07 - Ladle soup into bowls and garnish with chopped parsley. Serve immediately, accompanied by crusty bread if desired.
