Save There's something about the smell of chorizo hitting hot oil that makes you pause mid-task and just breathe it in. My neighbor Maria taught me this soup on a gray afternoon when she'd stopped by with a bundle of leeks from her garden, and within minutes the kitchen had transformed into something warm and alive. She moved through the steps with such ease, barely measuring, just knowing when the onions had given up their sharpness and the potatoes were ready to surrender to the stock. That first spoonful, creamy with just enough smoke and spice lingering on my tongue, felt like visiting her kitchen in Madrid without leaving home.
I made this for my sister on one of those unexpected snowy evenings when she showed up at my door saying she'd had the worst day and needed comfort food, not small talk. By the time we reached the bottom of our bowls, she was telling me a story I'd never heard before, and the soup had somehow created the right kind of quiet for listening. That's when I understood this wasn't just dinner—it was the kind of dish that gives people permission to slow down.
Ingredients
- Leeks (2 large, white and light green parts): They're sweeter and milder than onions, almost buttery once they soften, and they're what make this soup feel refined rather than just thrown together.
- Potatoes (2 medium, about 400 g): They'll break down slightly and thicken the broth naturally, so you get creaminess without needing a blender if you don't want one.
- Chorizo sausage (150 g, sliced or diced): This is your main event—the smoke and paprika are already built in, which means you're not chasing flavors by the end.
- Onion (1 medium, chopped): It's the foundation that nobody talks about but everyone needs; it softens first and becomes the sweet backbone of everything that follows.
- Garlic (2 cloves, minced): Two cloves is enough to whisper garlic without shouting it—more and you'll overshadow the chorizo's moment.
- Chicken or vegetable stock (1 liter, 4 cups): The choice matters; chicken stock adds body, but vegetable is lighter and lets the chorizo shine if that's what you prefer.
- Heavy cream (100 ml, optional): I keep this on the optional side because the potatoes create enough richness, but those extra few tablespoons turn it from comforting to luxurious.
- Olive oil (2 tbsp): You need enough to render the chorizo's fat properly—that red oil is flavor you won't want to skip.
- Smoked paprika (1/2 tsp): It echoes the chorizo's character and deepens the whole experience without overwhelming it.
- Bay leaf (1): It quietly rounds out the flavors and gives you something to fish out at the end, which always feels a little satisfying.
- Salt and black pepper (to taste): Always season at the end so you can taste as you go—stock has salt too, and it concentrates as things simmer.
- Fresh parsley (chopped, for garnish): A bright finish that cuts through the richness and reminds you that this is a complete meal, not just warmth in a bowl.
Instructions
- Let the chorizo sing first:
- Heat your oil over medium heat and add the chorizo, letting it sizzle and release all that red, paprika-infused oil. You'll notice the kitchen suddenly smells alive; that's your sign you're on the right track. After 3 to 4 minutes, when the edges start to crisp, pull out half of it for garnish—this is your secret detail that makes it feel finished.
- Build your aromatic base:
- Toss in the onion, leeks, and garlic into that chorizo-oil and let them soften for 5 to 7 minutes, stirring occasionally. You're not rushing this part; you want them to lose their raw edges and become almost translucent, because that sweetness is what balances the soup's smoke.
- Add the starch and spice:
- Stir in the diced potatoes, smoked paprika, and bay leaf, cooking for just 2 minutes so the paprika releases its flavor into the oil. This is a small step that makes a big difference in how the spice distributes through the whole pot.
- Bring it all together with stock:
- Pour in your stock, raise the heat to bring everything to a boil, then drop it down to a gentle simmer and let it cook uncovered for 20 minutes. The potatoes will soften, the broth will deepen in color, and your kitchen will smell like a reason to be alive.
- Decide your texture:
- Once the potatoes are tender, remove the bay leaf and decide: leave it chunky for a rustic feel, or use an immersion blender to partially blend it for something creamier. I usually do a quick 10-second blend just to thicken it slightly while keeping some texture.
- Finish with cream and seasoning:
- Stir in the cream if you're using it, then taste and season with salt and pepper—this is when you adjust to your preference. Simmer for just 2 more minutes to let the cream settle into the broth.
- Serve with intention:
- Ladle into bowls, top with that reserved chorizo and a scatter of fresh parsley, and serve with crusty bread for dipping. The warm bowl in your hands and the smell rising up is part of the whole experience.
Save My mom asked for this recipe after tasting it once, which surprised me because she usually prefers lighter things, but she said something about how it felt like being cared for in a bowl. Now she makes it on the first cold day of autumn, and I like to think that somewhere in her kitchen, it's because of that afternoon when we sat at my table without hurrying through conversation.
When to Make This Soup
This is peak comfort food on days when the temperature drops and your mood needs lifting, but honestly, it works anytime you want something substantial without fussing. Winter weeknight dinners are its true home, but I've made it in spring when someone was sick and needed nourishment that felt like more than fuel. The beauty is that it tastes equally good whether you're eating it straight from the pot standing up or ladling it into proper bowls for guests.
How to Adjust It to Your Taste
If you find it's too rich, the cream is genuinely optional—skip it entirely and you get something lighter that lets the chorizo and leeks breathe. Want more heat? A pinch or two of chili flakes stirred in at the end transforms it from warming to wake-up. And if chorizo isn't your thing or you can't find good quality, smoked sausage does a respectful job of filling that role, though the flavor will shift slightly toward something less paprika-forward.
Storage and Reheating Tips
This soup actually tastes better the next day once everything has had time to get properly acquainted, so make it ahead if you can. It keeps in the refrigerator for 3 days and freezes beautifully for up to a month—just thaw it gently on the stove and stir in fresh cream when you reheat if you used it originally. One last word of wisdom: always add the parsley garnish fresh, right before serving, because it wilts in about five minutes and loses that bright snap you're counting on.
- Cool the soup completely before refrigerating so condensation doesn't water it down.
- Reheat gently over medium-low heat, stirring occasionally, so the potatoes don't break apart into mush.
- The flavors will intensify as it sits, so taste before adding more salt or paprika on day two.
Save There's something quietly powerful about serving someone a soup that has enough personality to stand on its own, enough warmth to land gently in someone's chest on a cold day. This one does exactly that, and that's why it keeps getting made.
Recipe Help & FAQs
- → Can I make this soup without cream?
Yes, the cream is entirely optional. The soup will still be creamy from the potatoes and flavorful from the chorizo. Simply omit the cream for a lighter version.
- → What type of chorizo should I use?
Spanish-style chorizo works best for this soup. Use the cured, firm chorizo that can be sliced or diced, not the soft Mexican variety. Smoked sausage can be substituted if needed.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of stock if the soup has thickened.
- → Can I make this gluten-free?
Absolutely. Use gluten-free stock and serve with gluten-free bread. The soup itself is naturally gluten-free when using compliant ingredients.
- → What's the best way to clean leeks?
Slice the leeks lengthwise, then rinse under cold running water, separating the layers to remove any dirt or sand trapped between them. Pat dry before slicing.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. If using cream, add it fresh when reheating rather than before freezing for best texture. Thaw overnight in the refrigerator before reheating.