Potato, Leek and Chorizo Soup

The smell of chorizo hitting hot olive oil is what pulled my partner into the kitchen that Saturday afternoon. I was standing over the stove, watching the oil turn that deep rust color, and she said it smelled like something her grandmother used to make in Barcelona. I had no idea this soup would become our go-to for lazy weekends, but here we are, years later, still making it whenever the weather turns cold.

I made this for a friend who was recovering from a bad cold, and she called me the next morning to ask for the recipe. She said it was the first thing that tasted like actual food after days of bland broth. That moment reminded me how a simple bowl of soup can feel like care in edible form.

Ingredients

• Leeks: Use only the white and pale green parts; the dark green tops turn bitter and tough when cooked, so save those for stock.
• Potatoes: Waxy varieties hold their shape better if you want a chunkier soup, but any type works; just peel and dice them evenly so they cook at the same rate.
• Chorizo sausage: This is the soul of the dish; the paprika-infused oil it releases flavors everything, so do not skip the step of frying it first.
• Chicken or vegetable stock: Homemade is wonderful, but a good quality store-bought version works perfectly; just taste before adding extra salt since some stocks are already quite salty.
• Heavy cream: Optional but transformative; it turns the soup silky and rounds out the smoky heat from the chorizo.
• Olive oil: Use a decent one; it is the base that carries the chorizo flavor through the entire pot.
• Smoked paprika: A small amount deepens the smoky notes; do not confuse it with sweet paprika or the flavor will fall flat.
• Garlic and onion: These build the aromatic foundation; mince the garlic finely so it melts into the soup rather than sitting in sharp chunks.
• Bay leaf: It adds a subtle herbal note that you will miss if you leave it out; just remember to fish it out before serving.
• Fresh parsley: A handful of green at the end brightens the whole bowl and cuts through the richness.

Instructions

Render the chorizo:

Heat olive oil in a large pot over medium heat and add the chorizo, stirring occasionally as it sizzles and releases that gorgeous red oil. Cook for 3 to 4 minutes until the edges crisp slightly, then scoop out half to use as garnish later.

Soften the aromatics:

Toss in the onion, leeks, and garlic, stirring them into the chorizo-scented oil until they soften and smell sweet, about 5 to 7 minutes. Do not rush this; the gentle cooking builds deep flavor.

Toast the potatoes and spices:

Add the diced potatoes, smoked paprika, and bay leaf, stirring everything together for about 2 minutes. This step coats the potatoes in all that flavor and wakes up the paprika.

Simmer until tender:

Pour in the stock, bring it to a boil, then lower the heat and let it simmer uncovered for 20 minutes. The potatoes should be fork-tender and starting to break down at the edges.

Blend to your liking:

Pull out the bay leaf, then decide: leave it chunky or use an immersion blender to puree part of the soup for a creamier texture. I usually blend about half so you get both smoothness and little bites of potato.

Finish with cream and seasoning:

Stir in the cream if using, taste, and adjust with salt and pepper as needed; simmer for 2 more minutes to bring it all together. The soup should taste balanced, smoky, and just rich enough.

Serve and garnish:

Ladle into warm bowls, top with the reserved crispy chorizo and a sprinkle of parsley. Serve with crusty bread for dragging through the bottom of the bowl.

Save

One evening, I served this to a friend who claimed she did not like soup. She finished her bowl, then quietly helped herself to seconds without saying a word. Later, she admitted she had been wrong about soup her whole life.

Making It Your Own

This soup is forgiving and adaptable in the best way. If you want it lighter, skip the cream and let the natural starch from the potatoes do the thickening. For extra heat, add a pinch of chili flakes when you toast the paprika. I have also swapped chorizo for smoked sausage when I could not find good chorizo, and while the flavor shifts, it still delivers that comforting, smoky warmth.

Storage and Reheating

This soup keeps beautifully in the fridge for up to three days and actually improves as the flavors meld. Store it in an airtight container and reheat gently on the stove, adding a splash of stock or water if it has thickened too much. I do not recommend freezing it if you have added cream, as dairy can separate when thawed, but the base without cream freezes well for up to two months.

Serving Suggestions

I love this soup with a hunk of sourdough or a baguette still warm from the oven. A simple green salad with a sharp vinaigrette balances the richness nicely. On nights when I want something more substantial, I serve it alongside a cheese board with manchego and olives.

• Pair with a crisp white wine or a light red if you are in the mood for something more festive.
• Top with a drizzle of good olive oil and a crack of black pepper just before serving for an extra layer of flavor.
• Double the batch and freeze half so you have a head start on the next cold evening.

Save

This soup has become one of those recipes I make without thinking, the kind that feels like muscle memory. I hope it becomes that for you too.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup keeps well in the refrigerator for up to 3 days. Store in an airtight container and reheat gently on the stovetop, adding a splash of stock if needed to adjust consistency.

→ What type of potatoes work best?

Starchy potatoes like Russets or Yukon Golds work wonderfully as they break down slightly during cooking, creating a naturally creamy texture. Waxy potatoes will hold their shape better if you prefer chunkier results.

→ Can I freeze this soup?

Yes, but it's best to freeze it before adding the cream. Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the refrigerator and add cream when reheating.

→ How do I make this vegetarian?

Simply omit the chorizo and use vegetable stock. For a smoky depth, add an extra teaspoon of smoked paprika and consider using smoked salt. You can also add white beans for protein and heartiness.

→ What can I use instead of cream?

For a lighter version, skip the cream entirely—the blended potatoes provide natural creaminess. Alternatively, use whole milk, half-and-half, or coconut cream for a dairy-free option.

→ How do I clean leeks properly?

Slice the leeks lengthwise, then rinse thoroughly under cold running water, fanning out the layers to remove any trapped dirt or sand. Pat dry before slicing into rounds for cooking.