Save to Pinterest A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
This soup bowl has become a cool weather favorite in our house. The combination of chorizo and creamy potatoes brings so much warmth and comfort that we look forward to making it every autumn.
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 freshly ground black pepper: to taste
- Olive oil: 2 tbsp
- Chopped fresh parsley: for garnish (optional)
- Crusty bread: for serving (optional)
Instructions
- Brown the chorizo:
- Heat the olive oil in a large pot over medium heat. Add the chorizo and cook for 3–4 minutes, stirring occasionally, until browned and the oil is tinted red. Remove about half of the chorizo with a slotted spoon and set aside for garnish.
- Sautée the vegetables:
- Add the onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add potatoes and paprika:
- Stir in the potatoes and smoked paprika. Cook for 2 minutes.
- Simmer the soup:
- Pour in the stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are very tender.
- Blend partially:
- Use a stick blender to partially blend the soup in the pot, leaving some chunks for texture. (Alternatively, blend half the soup in a blender and return to the pot.)
- Finish and season:
- Stir in the cream (if using), return the reserved chorizo to the 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 to Pinterest We often make this soup on Sundays when extended family visits. It fills the kitchen with a savory aroma and always brings everyone together at the table for seconds.
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 to Pinterest This soup is wonderfully satisfying: serve steaming bowls with extra crusty bread for a meal everyone will love.
Common Recipe Questions
- → Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock works well and is ideal for a vegetarian version. It keeps the soup flavorful and rich.
- → How do I make this dish gluten-free?
Ensure your chorizo and stock are certified gluten-free by checking product labels or opting for trusted brands.
- → Can cream be omitted for a lighter option?
Absolutely! Simply leave out the cream or replace it with milk for a healthier, lighter texture without losing flavor.
- → What substitute can I use for chorizo?
Try smoked tofu for a vegetarian twist, or use another sausage variety to suit dietary needs and flavor preferences.
- → Is blending the soup necessary?
Partial blending creates creaminess while leaving chunks for texture, but the soup can be left rustic without blending.
- → What garnishes work best?
Chopped fresh parsley and a side of crusty bread offer a flavorful finish and satisfying crunch.