# Components:
→ Vegetables
01 - 2 large leeks, white and light green parts only, sliced
02 - 1.1 lb potatoes, peeled and diced
03 - 2 cloves garlic, minced
04 - 1 medium onion, chopped
→ Meats
05 - 5 oz chorizo sausage, sliced or diced
→ Liquids
06 - 4 cups chicken or vegetable stock
07 - 1/2 cup heavy cream (optional)
→ Spices & Seasoning
08 - 1 tsp smoked paprika
09 - Salt and freshly ground black pepper, to taste
10 - 2 tbsp olive oil
→ Garnish
11 - Chopped fresh parsley (optional)
12 - Crusty bread (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chorizo and cook for 3 to 4 minutes, stirring occasionally, until browned and oil is infused with red color. Remove half of the chorizo with a slotted spoon and set aside for garnish.
02 - Add chopped onion, minced garlic, and sliced leeks to the pot. Cook for 5 minutes, stirring frequently, until softened without browning.
03 - Incorporate diced potatoes and smoked paprika into the pot. Cook for 2 minutes, stirring to evenly coat.
04 - Pour in the stock and bring to a boil. Reduce heat and simmer gently for 20 minutes or until potatoes are tender.
05 - Using a stick blender, blend the soup partially within the pot, preserving some texture. Alternatively, blend half the soup in a blender and return 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 to taste. Heat through for 2 to 3 minutes.
07 - Ladle soup into bowls, garnish with chopped parsley, and accompany with crusty bread if desired.
