Potato, Leek and Chorizo Soup (Printable)

Hearty soup with creamy potatoes, sweet leeks, and smoky chorizo—warming comfort for chilly 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 oz), peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced

→ Meats

05 - 5.3 oz chorizo sausage, sliced or diced

→ Liquids

06 - 4 cups chicken or vegetable stock (gluten-free if needed)

→ 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

# How-To Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add chorizo and fry for 3 to 4 minutes, stirring frequently, until the oil turns red and chorizo is slightly crisp. Remove half the chorizo and reserve for garnish.
02 - Add chopped onion, sliced leeks, and minced garlic to the pot. Cook gently for 5 to 7 minutes, stirring occasionally, until vegetables are soft and fragrant.
03 - Stir in diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes, stirring to combine seasonings evenly.
04 - Pour in stock and bring to a boil over high heat. Reduce heat to low and simmer uncovered for 20 minutes until potatoes are tender.
05 - Remove bay leaf. For chunkier texture, leave as is; for creamier consistency, use an immersion blender to partially blend the soup.
06 - Stir in heavy cream if using. Season generously with salt and freshly ground black pepper. Simmer for 2 additional minutes.
07 - Ladle soup into bowls. Top with reserved chorizo pieces and fresh parsley. Serve immediately with crusty bread.

# Expert Suggestions:

01 -
  • It fills the house with a smoky, garlicky warmth that makes everyone wander into the kitchen asking whats cooking.
  • You get rich, comforting flavor without babysitting the stove for hours.
  • The texture is endlessly adaptable: blend it smooth or leave it chunky depending on your mood.
  • Leftovers taste even better the next day after all the flavors have had time to settle together.
02 -
  • Leeks hide dirt between their layers; slice them first, then rinse in a bowl of cold water and lift them out so the grit sinks to the bottom.
  • Do not add the cream while the soup is boiling or it may split; lower the heat first and stir gently.
  • If your chorizo is very lean, you might need an extra splash of olive oil to get enough flavored base for the vegetables.
03 -
  • Reserve some of the fried chorizo before adding the vegetables; those crispy bits on top make each bowl feel special.
  • Taste your stock before you start; if it is very salty, go easy on added salt until the very end.
  • Use a potato masher to partially break down the soup if you do not have an immersion blender; it gives you control over the texture.
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