Potato, Leek and Chorizo Soup (Print Version)

Creamy potatoes, sweet leeks, and smoky chorizo blend into a warming, hearty soup perfect for chilly evenings.

# Components:

→ 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

→ Meat

05 - 5.3 oz chorizo sausage, sliced or diced

→ Liquids

06 - 4 cups chicken or vegetable stock

→ Dairy

07 - ½ cup heavy cream (optional, for enhanced richness)

→ Oils & Seasonings

08 - 2 tablespoons olive oil
09 - 1 bay leaf
10 - ½ teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste

→ Garnishes

12 - Fresh chopped parsley
13 - Crusty bread for serving

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chorizo and fry for 3-4 minutes, stirring frequently, until the fat renders and releases its red color. Remove half the chorizo and reserve for garnish.
02 - Add onion, leeks, and garlic to the remaining chorizo and fat. Cook gently for 5-7 minutes, stirring occasionally, until vegetables soften and become fragrant.
03 - Stir in diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes, allowing spices to bloom and flavors to develop.
04 - Pour in stock and bring to a rolling boil. Reduce heat and simmer uncovered for 20 minutes until potatoes are completely tender and easily pierced with a fork.
05 - Remove bay leaf. For a chunkier consistency, leave as is. For a creamier texture, use an immersion blender to partially puree the soup, working from bottom to top.
06 - Stir in heavy cream if using. Season generously with salt and freshly ground black pepper. Simmer for 2 additional minutes without boiling.
07 - Ladle into serving bowls and top with reserved chorizo and fresh parsley. Serve immediately with crusty bread on the side.

# Expert Advice:

01 -
  • The chorizo does all the heavy lifting, infusing the entire pot with smoky richness without extra effort.
  • It comes together in under an hour, which means you can go from craving soup to actually eating it on a weeknight.
  • There's room to play—make it chunky, creamy, spicy, or light depending on what your kitchen has and what you're in the mood for.
02 -
  • Don't skip rendering the chorizo at the beginning—that's where you're extracting all its flavor into the oil that becomes the foundation of everything else.
  • If your potatoes are particularly large or your heat is low, the soup might need an extra 5 minutes; better to wait than bite into a hard potato.
03 -
  • Toast the smoked paprika briefly in the pot before adding the stock—this one small move deepens its flavor and makes people ask what your secret ingredient is.
  • If you're worried about the soup being too heavy, use half cream and half crème fraîche, or skip it entirely and let the stock's natural richness carry the dish.
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