Potato, Leek and Chorizo Soup (Printable)

Hearty soup with creamy potatoes, sweet leeks, and smoky chorizo—perfect comfort food for cold weather days.

# What You 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

→ Dairy

07 - 1/2 cup heavy cream (optional, for extra 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 to 4 minutes, stirring frequently, until the oil turns red and the chorizo becomes slightly crisp. Remove half the chorizo and set aside for garnish.
02 - Add chopped onion, sliced leeks, and minced garlic to the pot with the remaining chorizo. Cook gently for 5 to 7 minutes until vegetables are softened and fragrant.
03 - Stir in diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes to allow flavors to meld.
04 - Pour in the stock and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until potatoes are completely tender.
05 - Remove bay leaf from the pot. For a chunkier soup, leave as is. For a creamier consistency, partially blend using an immersion blender.
06 - Stir in heavy cream if using. Season with salt and freshly ground black pepper. Simmer for 2 additional minutes.
07 - Ladle soup into bowls. Top with reserved chorizo and fresh parsley. Serve immediately with crusty bread.

# Expert Advice:

01 -
  • The chorizo releases its red, smoky oil into every bite, turning simple vegetables into something deeply flavorful.
  • It comes together in under an hour with everyday ingredients, but tastes like you simmered it all afternoon.
  • You can make it chunky or creamy depending on your mood, and it reheats beautifully for lunch the next day.
02 -
  • Leeks hide dirt between their layers, so slice them first and rinse thoroughly under running water or you'll end up with gritty soup.
  • Don't skip reserving some chorizo before adding the vegetables, those crispy pieces on top make each bowl feel special.
  • If you blend the entire pot smooth, the soup loses its hearty character, so leave some chunks or blend only half.
03 -
  • Let the chorizo render its fat fully before adding anything else, that red oil is the flavor foundation of the entire soup.
  • Taste the soup before adding salt, chorizo and stock can both be quite salty on their own.
  • Use a potato masher to gently crush some of the potatoes against the side of the pot if you want creaminess without a blender.
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