Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
The first time I made this soup was on a chilly autumn evening with my family, and it quickly became one of our favorites for its bold flavor and creamy texture.
Ingredients
- Leeks: 2 large leeks (white and light green parts only), sliced
- Potatoes: 500 g (about 1 lb) potatoes, peeled and diced
- Garlic: 2 cloves garlic, minced
- Onion: 1 medium onion, 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 black pepper: to taste
- Olive oil: 2 tbsp
- Chopped parsley: optional, for garnish
- Crusty bread: optional, for serving
Instructions
- Brown the chorizo:
- Heat olive oil in a large pot over medium heat. Add chorizo and cook for 3–4 minutes, stirring occasionally, until brown and oil is tinted red. Remove about half of chorizo with a slotted spoon and set aside for garnish.
- Soften vegetables:
- Add onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not brown.
- Add potatoes and spices:
- Stir in potatoes and smoked paprika. Cook for 2 minutes.
- Simmer with stock:
- Pour in stock and bring to boil. Reduce heat and simmer for 20 minutes, or until potatoes are very tender.
- Blend the soup:
- Use a stick blender to partially blend soup in pot, leaving some chunks for texture. (Alternatively, blend half the soup in a blender and return to pot.)
- Add cream and finish:
- Stir in cream (if using), return reserved chorizo to pot, and season with salt and pepper. Heat through for 2–3 minutes.
- Serve and garnish:
- Ladle into bowls, garnish with parsley and serve with crusty bread if desired.
Save Sharing this soup around the dinner table always brings my family together on crisp nights, with everyone savoring each flavorful spoonful.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, cutting board
Allergen Information
Contains dairy if using cream. Chorizo may contain gluten or other allergens; check labels. Always check stock and sausage ingredients for allergens.
Nutritional Information
Calories: 375 Carbohydrates: 33 g Protein: 14 g Total Fat: 21 g per serving
Save This soup makes a delightful meal that tastes even better the next day — perfect for leftovers!
Recipe FAQ
- → Can I make this soup vegetarian?
Yes, substitute the chorizo with smoked tofu and use vegetable stock instead of chicken stock for a flavorful vegetarian twist.
- → What is the purpose of partially blending the soup?
Leaving some chunks adds texture and heartiness, balancing creamy and chunky bites for a more satisfying experience.
- → Can I prepare this soup ahead of time?
It reheats well; store in an airtight container and warm gently on the stove before serving to preserve flavors.
- → Is it possible to make the soup spicier?
Adding chili flakes along with smoked paprika increases heat while complementing the chorizo’s smoky notes.
- → What garnishes work best with this soup?
Chopped fresh parsley and a side of crusty bread enhance the flavors and add freshness and crunch.
- → Can I skip the cream?
Yes, omitting cream reduces richness but the soup remains flavorful and comforting due to the potatoes and spices.