Potato, Leek and Chorizo Soup

The smell of chorizo hitting hot olive oil is what pulled me into this recipe the first winter I lived alone. I was trying to stretch a budget and impress nobody but myself, and somehow this soup became the thing I made every Sunday. The leeks were always sandy, the potatoes never quite the same size, but it didn't matter. It tasted like I knew what I was doing.

I made this for my neighbor once after she helped me fix a leaking sink. She stood in my doorway holding the bowl, visibly confused that I could cook something that didn't come from a packet. A week later she left a loaf of her homemade sourdough by my door. That's when I realized food doesn't just feed people, it starts things.

Ingredients

• Leeks: Always split them lengthwise and rinse under running water because sand hides between the layers like it has a personal vendetta.
• Potatoes: Waxy or starchy both work, but starchy ones break down more and thicken the soup naturally if you like it hearty.
• Chorizo: The smoky, cured Spanish kind is what you want here, it releases paprika-red oil that becomes the soul of the broth.
• Chicken or vegetable stock: Homemade is lovely, but a good store-bought box works perfectly fine and no one will know the difference.
• Heavy cream: This is optional but it turns the soup silky and a little indulgent, worth it on days you need comfort in a bowl.
• Olive oil: Use enough to coat the bottom of the pot, it carries the chorizo flavor into every spoonful.
• Smoked paprika: Just half a teaspoon deepens everything without making it spicy, like a background hum of smoke.
• Bay leaf: One is enough, and don't forget to fish it out before serving or someone will crunch into a bitter surprise.

Instructions

Fry the chorizo:

Heat olive oil in a large pot over medium heat, add the chorizo, and let it sizzle for 3 to 4 minutes until the oil turns that beautiful rusty red. Take out half and set it aside, this is your garnish and it will stay crispy.

Soften the aromatics:

Toss in the onion, leeks, and garlic, stirring them around in that chorizo oil until they go soft and sweet, about 5 to 7 minutes. Your kitchen will smell incredible right about now.

Add potatoes and spices:

Stir in the diced potatoes, smoked paprika, and bay leaf, letting everything toast together for 2 minutes. This step matters more than you'd think, it wakes up the paprika.

Simmer the soup:

Pour in the stock, bring it up to a boil, then lower the heat and let it simmer uncovered for 20 minutes. The potatoes should be soft enough to break apart easily with a spoon.

Blend if you like:

Pull out the bay leaf, then decide if you want it chunky or creamy. I usually blend half with an immersion blender and leave some texture.

Finish with cream:

Stir in the cream if you're using it, taste and add salt and pepper as needed, then simmer 2 more minutes. Don't skip the tasting part, every batch needs something slightly different.

Serve it up:

Ladle into bowls, scatter the reserved crispy chorizo and parsley on top, and put out some crusty bread. This is the kind of soup that wants to be soaked up.

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There was a night I made this after a long, frustrating day at work, and I ate it straight from the pot standing at the stove. No bowl, no table, just me and a ladle. It was exactly what I needed. Sometimes a recipe becomes a ritual without you even noticing.

How to Store and Reheat

This soup keeps beautifully in the fridge for up to four days in an airtight container. I actually prefer it the next day when the flavors have melded together. Reheat gently on the stove over low heat, adding a splash of stock or water if it's thickened up too much. The microwave works in a pinch, but stovetop keeps the texture better and doesn't make the cream split.

What to Serve Alongside

Crusty bread is non-negotiable for me, something with a good chew that can soak up the broth. A simple green salad with a sharp vinaigrette cuts through the richness nicely if you want balance. I've also served this with garlic rubbed toast on the side, and people always go back for more of that combination. Keep it simple and let the soup be the star.

Ways to Make It Your Own

You can swap the chorizo for any smoked sausage if that's what you have, though you might want to add a pinch more smoked paprika to make up for it. Some people like to throw in a handful of kale or spinach at the end for color and greens. I've also made it without cream and stirred in a dollop of sour cream per bowl instead, which adds tang and richness without committing the whole pot.

• Add a pinch of chili flakes if you like a little heat threading through the smokiness.
• Use sweet potatoes instead of regular for a slightly sweeter, earthier version.
• Top with grated Manchego or Parmesan if you want extra umami and richness.

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This soup has pulled me through cold evenings, surprise guests, and nights when I just needed something warm and reliable. I hope it does the same for you.

Recipe FAQ

→ Can I make this soup without cream?

Yes, the cream is optional. The soup remains rich and flavorful from the chorizo oils and potato starch. Simply omit the cream for a lighter version.

→ What type of chorizo works best?

Spanish-style cured chorizo is ideal as it releases flavorful red oils when fried. Avoid fresh Mexican chorizo, which has different texture and seasoning.

→ How do I achieve a creamier texture?

Use an immersion blender to partially blend the soup after cooking, leaving some chunky pieces. The potato starch naturally thickens and creates creaminess.

→ Can I prepare this soup ahead of time?

Yes, this soup stores well for 3 days refrigerated. The flavors deepen overnight. Reheat gently and add the cream just before serving for best texture.

→ What substitutions work for chorizo?

Smoked sausage or kielbasa provide similar smoky depth. For vegetarian versions, use smoked paprika generously and add white beans for substance.

→ How do I properly clean leeks?

Slice leeks lengthwise, then rinse under running water to remove trapped dirt between layers. Use only the white and light green parts for best flavor.