Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
I first tried this soup on a rainy autumn afternoon and discovered how beautifully the smoky chorizo infuses the vegetables with flavor. It's since become a family favorite for its simple preparation and rich taste.
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 chorizo:
- Heat olive oil in a large pot over medium heat. Add chorizo and cook for 3–4 minutes, stirring occasionally, until browned and oil is tinted red. Remove about half of chorizo with a slotted spoon and set aside for garnish.
- Sauté vegetables:
- Add onion, garlic, and leeks to 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.
- Simmer soup:
- Pour in stock and bring to boil. Reduce heat and simmer for 20 minutes, or until potatoes are very tender.
- Blend:
- Use stick blender to partially blend soup in pot, leaving some chunks for texture. (Alternatively, blend half the soup in blender and return to pot.)
- Finish soup:
- Stir in cream, if using. Return reserved chorizo to pot and season with salt and pepper to taste. Heat through for 2–3 minutes.
- Serve:
- Ladle into bowls, garnish with parsley, and serve with crusty bread if desired.
Save Sharing this soup around the table with family always brings a lively warmth. Kids enjoy dipping crusty bread into the creamy base while we savor the smoky aromas together.
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. Always check stock and sausage ingredients for allergens.
Nutritional Information
Per serving: Calories 375, Total Fat 21 g, Carbohydrates 33 g, Protein 14 g
Save This soup is delicious on its own but pairs beautifully with a fresh salad or grilled vegetables. Enjoy every hearty spoonful!
Recipe Questions
- → Can I make this dish vegetarian?
Yes, substitute chorizo with smoked tofu and use vegetable stock for a rich vegetarian version.
- → How do I achieve the right soup texture?
Partially blending the soup keeps a pleasant mixture of creamy base and chunky bits for texture.
- → What spices enhance the flavor?
Smoked paprika adds warmth and depth, complemented by salt and black pepper to taste.
- → Is cream necessary for this dish?
Cream is optional; it enriches the soup but can be omitted for a lighter finish.
- → What garnish works best with this dish?
Fresh chopped parsley adds color and a mild herbal note, pairing well with crusty bread.
- → How long does preparation take?
Preparation takes about 15 minutes, with 30 minutes of cooking for a total of 45 minutes.