Pin it A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
I first made this soup for friends on a chilly autumn evening and everyone enjoyed how the smoky chorizo gave a twist to the vegetables. Since then, it's become a go-to comfort dish in my kitchen.
Ingredients
- Leeks: 2 large leeks (white and light green parts only), sliced
- Potatoes: 500 g (about 1 lb), peeled and diced
- Garlic: 2 cloves, minced
- Onion: 1 medium, chopped
- Chorizo sausage: 150 g (5 oz), sliced or diced
- Chicken or vegetable stock: 1 L (4 cups)
- Heavy cream (optional): 100 ml (1/2 cup)
- Smoked paprika: 1 tsp
- Salt and freshly ground black pepper: To taste
- Olive oil: 2 tbsp
- Garnish: Chopped fresh parsley and crusty bread (optional)
Instructions
- Brown the chorizo:
- Heat the olive oil in a large pot over medium heat. Add the chorizo and cook for 3–4 minutes, stirring occasionally, until browned and the oil is tinted red. Remove about half of the chorizo with a slotted spoon and set aside for garnish.
- Sauté the vegetables:
- Add the onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add potatoes and spices:
- Stir in the potatoes and smoked paprika. Cook for 2 minutes.
- Simmer:
- Pour in the stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are very tender.
- Blend:
- Use a stick blender to partially blend the soup in the pot, leaving some chunks for texture. (Alternatively, blend half the soup in a blender and return to the pot.)
- Finish and season:
- Stir in the cream (if using), return the reserved chorizo to the pot, and season with salt and pepper to taste. Heat through for 2–3 minutes.
- Serve:
- Ladle into bowls, garnish with parsley and serve with crusty bread if desired.
Pin it This soup is always a hit at our family table, especially with a side of fresh-baked bread. Sharing a warm bowl together makes even the coldest days feel a little brighter.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, and cutting board are all you need to make this recipe.
Allergen Information
Contains dairy if using cream. Chorizo may contain gluten or other allergens—check labels. Always check stock and sausage ingredients for allergens.
Nutritional Information (per serving)
Calories 375 , Total Fat 21 g , Carbohydrates 33 g , Protein 14 g
Pin it Serve piping hot and enjoy this bowl of comfort with loved ones. Leftovers taste even better the next day.
Recipe Questions & Answers
- → Can I make this dish vegetarian?
Yes, substitute smoked tofu for chorizo and use vegetable stock to keep rich flavors without meat.
- → Is it possible to prepare this faster?
Using pre-chopped vegetables and an immersion blender speeds up preparation and blending steps.
- → How can I adjust the spice level?
Add a pinch of chili flakes along with smoked paprika for extra heat or omit for milder taste.
- → What can I use instead of heavy cream?
For a lighter option, replace heavy cream with milk or omit completely for a broth-based bowl.
- → What’s the best way to serve this dish?
Garnish with chopped fresh parsley and pair with crusty bread to enhance texture and flavor.