Potato, Leek and Chorizo Soup (Printable Version)

Hearty soup with creamy potatoes, sweet leeks, and smoky chorizo—perfect for chilly days in just 50 minutes.

# Ingredient List:

→ Vegetables

01 - 2 large leeks, cleaned and sliced (white and light green parts only)
02 - 2 medium potatoes, peeled and diced (approximately 14 oz)
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

→ Dairy

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

→ Oils & 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
13 - Crusty bread for serving

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add chorizo and fry for 3-4 minutes, stirring frequently, until the oil turns red and chorizo develops a crispy exterior. Remove half the chorizo and reserve for garnish.
02 - Add chopped onion, sliced leeks, and minced garlic to the pot. Cook gently for 5-7 minutes, stirring occasionally, until vegetables are soft and release their fragrance.
03 - Stir in diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes, allowing spices to bloom and flavors to combine.
04 - Pour in stock and bring to a boil over medium-high heat. Reduce heat and simmer uncovered for 20 minutes until potatoes are tender and easily pierced with a fork.
05 - Remove bay leaf. For chunky texture, leave soup as is. For creamy consistency, use an immersion blender to partially blend soup, leaving some texture.
06 - Stir in heavy cream if using. Season with salt and freshly ground black pepper to taste. Simmer for 2 additional minutes.
07 - Ladle soup into bowls. Top each serving with reserved chorizo and fresh parsley. Serve immediately with crusty bread on the side.

# Expert Advice:

01 -
  • It comes together in under an hour, which feels like a small miracle when you're craving something this deeply satisfying.
  • The chorizo does the heavy lifting flavor-wise, so even if you're tired or distracted, the soup tastes like you've been stirring it lovingly all day.
  • It's endlessly flexible, whether you want it chunky and rustic or silky enough to impress someone picky about texture.
02 -
  • Don't skip frying the chorizo first—that rendered fat is irreplaceable flavor, and it's the difference between good soup and soup that tastes like you actually know what you're doing.
  • If your stock is already quite salty, go easy on the seasoning at the end; you can always add more, but you can't take it back once it's in.
03 -
  • Buy chorizo from a real butcher if you can—the difference between mass-produced and artisanal is night and day, and it's worth the small extra cost for a soup where it's the star.
  • If you want to make this gluten-free, check your stock label carefully and swap regular bread for something you trust, because those are often where hidden gluten hides.
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