Potato, Leek and Chorizo Soup (Printer-friendly)

Hearty soup with creamy potatoes, sweet leeks, and smoky chorizo—ideal for cold days.

# What You'll Need:

→ Vegetables

01 - 2 large leeks, cleaned and sliced (white and light green parts only)
02 - 2 medium potatoes (approximately 14 ounces), peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced

→ Meats

05 - 5.3 ounces chorizo sausage, sliced or diced

→ Liquids

06 - 4 cups chicken or vegetable stock

→ Dairy

07 - 1/2 cup heavy cream (optional, for extra richness)

→ Oils and Seasonings

08 - 2 tablespoons olive oil
09 - 1 bay leaf
10 - 1/2 teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste

→ Garnishes

12 - Chopped fresh parsley (optional)
13 - Crusty bread for serving (optional)

# Directions:

01 - Heat the olive oil in a large soup pot over medium heat. Add the chorizo and fry for 3 to 4 minutes, stirring constantly, until the oil turns red and the chorizo is slightly crisp. Remove half the chorizo and set aside for garnish.
02 - Add the onion, leeks, and garlic to the pot. Cook gently for 5 to 7 minutes until soft and fragrant.
03 - Stir in the potatoes, smoked paprika, and bay leaf. Cook for 2 minutes, allowing the spices to bloom.
04 - Pour in the stock, bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until potatoes are tender.
05 - Remove the bay leaf. For a chunkier soup, leave as is; for a creamier texture, partially blend using an immersion blender.
06 - Stir in the cream if using, season with salt and pepper to taste, and simmer for 2 additional minutes.
07 - Ladle into bowls, top with reserved chorizo and fresh parsley. Serve immediately with crusty bread.

# Expert advice:

01 -
  • It makes your kitchen smell like a Spanish countryside inn even if youre in a tiny apartment.
  • You can make it as smooth or chunky as your mood demands without ruining anything.
  • Leftovers taste even better the next day when the flavors have had time to settle in together.
02 -
  • If you skip removing half the chorizo at the start, it all goes soft and you lose that textural contrast that makes each bite interesting.
  • Leeks can be gritty even when they look clean, so rinse them twice if you have to, biting into sand ruins everything.
  • Don't blend it completely smooth unless you really want to, the little chunks of potato and chorizo make it feel homemade in the best way.
03 -
  • Let the chorizo crisp up properly at the start, that rendered fat and those crunchy bits are half the reason this soup tastes so good.
  • Taste before you salt, the chorizo and stock both bring their own saltiness and it's easy to overdo it.
  • If you want to make it ahead, stop before adding the cream, then stir it in when you reheat so it stays silky.
Go back