# What You’ll Need:
→ Vegetables
01 - 2 large leeks (white and light green parts only), sliced
02 - 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
12 - Crusty bread
# How to Make It:
01 - Warm olive oil in a large soup pot over medium heat. Add chorizo sausage and sauté for 3 to 4 minutes until browned and the rendered oil is red. Remove half the chorizo with a slotted spoon; reserve for garnish.
02 - Add onion, garlic, and sliced leeks to the pot. Cook for 5 minutes, stirring occasionally, until vegetables are softened but not browned.
03 - Stir in diced potatoes and smoked paprika, cooking for 2 minutes to coat the potatoes with flavor.
04 - Pour in chicken or vegetable stock. Increase heat to bring to boil, then reduce heat to low and simmer for 20 minutes, until potatoes are tender.
05 - Using a stick blender, partially blend the soup in the pot, leaving some potato chunks for texture. Alternatively, blend half the soup in a blender and return it to the pot.
06 - Stir in heavy cream if using. Return reserved chorizo to the pot. Season with salt and freshly ground black pepper to taste. Heat through for 2 to 3 minutes.
07 - Ladle soup into bowls, garnish each with fresh parsley, and serve with crusty bread if desired.
