Potato, Leek and Chorizo Soup

The smell of chorizo hitting hot olive oil is enough to pull anyone into the kitchen. I was watching the oil turn that deep, smoky red one rainy afternoon when I realized this soup had become more than just dinner. It was the kind of dish I made without thinking, the kind that filled the house with warmth before it ever filled a bowl. That first spoonful, thick with tender potatoes and sweet leeks, tasted like comfort I didn't know I was craving.

I made this for a friend who showed up unannounced on a cold evening, soaked from the rain and looking defeated. We didn't talk much while I chopped leeks and stirred the pot, but by the time I ladled the soup into bowls and set them on the table, the kitchen felt lighter. She finished two bowls and asked for the recipe before she left. That's when I knew this soup did more than feed people.

Ingredients

• Leeks (2 large, cleaned and sliced): Use only the white and light green parts, they turn silky and sweet when cooked, make sure to rinse them well between the layers where dirt hides.
• Potatoes (2 medium, about 400 g, peeled and diced): They break down just enough to thicken the broth naturally, giving the soup body without flour or cornstarch.
• Onion (1 medium, chopped): It builds the base layer of flavor and softens into the background, letting the leeks and chorizo shine.
• Garlic (2 cloves, minced): Just enough to add depth without shouting, it mellows beautifully as it simmers.
• Chorizo sausage (150 g, sliced or diced): The star of the pot, it releases smoky, paprika-rich oil that colors and flavors the entire soup.
• Chicken or vegetable stock (1 liter): Use a good quality stock, gluten-free if needed, it's the liquid foundation so it matters.
• Heavy cream (100 ml, optional): Adds a luxurious richness, but the soup is still delicious without it if you want to keep things lighter.
• Olive oil (2 tbsp): The cooking fat that starts it all, helping the chorizo release its magic.
• Bay leaf (1): A quiet background note that deepens the flavor, just don't forget to fish it out before serving.
• Smoked paprika (1/2 tsp): Reinforces the smokiness from the chorizo and ties everything together.
• Salt and black pepper: Season at the end after tasting, the chorizo and stock are already salty.
• Fresh parsley and crusty bread (for serving): The parsley adds a fresh pop of color and flavor, the bread is non-negotiable for soaking up every last bit.

Instructions

Crisp the Chorizo:

Heat the olive oil in a large pot over medium heat, add the chorizo and fry for 3 to 4 minutes, stirring occasionally until the oil turns a beautiful red and the edges crisp up. Remove half the chorizo and set it aside for topping the bowls later.

Soften the Aromatics:

Add the onion, leeks, and garlic to the pot with the remaining chorizo and cook gently for 5 to 7 minutes, stirring now and then until everything is soft and fragrant. Don't rush this step, it's where the sweetness develops.

Add the Potatoes and Spices:

Stir in the diced potatoes, smoked paprika, and bay leaf, cook for about 2 minutes so the paprika toasts slightly and coats the vegetables. You'll start to smell the warmth building.

Simmer the Soup:

Pour in the stock, bring everything to a boil, then reduce the heat and let it simmer uncovered for 20 minutes until the potatoes are completely tender. The broth will thicken slightly as the potatoes break down.

Blend or Leave Chunky:

Remove the bay leaf, then decide what texture you want. For a chunkier soup, leave it as is, for something creamier, use an immersion blender to partially blend it, leaving some texture.

Finish with Cream:

Stir in the heavy cream if you're using it, season with salt and pepper to taste, and simmer for 2 more minutes. Taste again and adjust, this is your moment to make it perfect.

Serve Hot:

Ladle the soup into bowls, top each with the reserved crispy chorizo and a sprinkle of fresh parsley. Serve with crusty bread on the side for dipping.

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There was a Sunday when I made a double batch and froze half, thinking I'd save it for a busy week. Two days later I thawed it anyway because I wanted that smoky, creamy comfort again. It reheated beautifully, tasted even better the second time, and reminded me that some dishes are worth making over and over. This soup has earned its place in my regular rotation.

Making It Your Own

If you want a lighter version, skip the cream entirely and let the potatoes do the thickening. For extra heat, add a pinch of chili flakes when you stir in the paprika. I've also swapped chorizo for smoked sausage when I couldn't find good chorizo, and while it's different, it's still deeply satisfying. You can even add a handful of kale or spinach in the last few minutes for color and nutrition.

Storage and Reheating

This soup keeps well in the fridge for up to four days in an airtight container. Reheat it gently on the stovetop, adding a splash of stock or water if it's thickened too much. It also freezes beautifully for up to three months, though I recommend adding the cream after reheating if you're freezing it. The flavors deepen overnight, so leftovers are never a disappointment.

Serving Suggestions

I always serve this with thick slices of crusty bread, the kind with a chewy crust that holds up to dunking. A simple green salad on the side with a sharp vinaigrette cuts through the richness nicely. If you're feeding a crowd, set out the reserved chorizo, parsley, and maybe some grated cheese so people can top their bowls however they like.

• Use gluten-free stock and bread if you need to keep it celiac-friendly.
• Double the batch if you're meal prepping, it's just as easy and freezes like a dream.
• Serve it in wide, shallow bowls so you can see all the beautiful bits floating in the broth.

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This soup has become my go-to when the weather turns or when I need something that feels like a hug in a bowl. I hope it finds a spot in your kitchen too, right next to the recipes you make without looking and serve without worry.

Recipe FAQs

→ Can I make this soup without cream?

Yes, the cream is optional. The potatoes naturally thicken the soup, creating a satisfying texture even without dairy. For a lighter version, simply omit the cream and the soup will still be delicious and hearty.

→ What type of chorizo works best?

Spanish chorizo is ideal for this dish as it releases flavorful paprika-infused oils when cooked. Use either spicy or mild varieties based on your preference. Slice or dice it into bite-sized pieces for even distribution throughout the soup.

→ How do I properly clean leeks?

Slice the leeks lengthwise and rinse thoroughly under cold water, separating the layers to remove any trapped dirt or sand. Use only the white and light green parts, as the dark green tops can be tough and bitter.

→ Can I make this soup ahead of time?

Absolutely. This soup stores well in the refrigerator for up to 3 days and flavors actually deepen over time. Reheat gently on the stovetop, adding a splash of stock if needed to adjust consistency. Add fresh garnishes when serving.

→ What potatoes are best for this soup?

Starchy potatoes like Russet or Yukon Gold work wonderfully as they break down slightly during cooking, creating a naturally creamy texture. Waxy potatoes will hold their shape more if you prefer a chunkier consistency.

→ How can I make this gluten-free?

Ensure your stock is certified gluten-free and serve with gluten-free bread. Most chorizo is naturally gluten-free, but always check the label as some brands may contain fillers or additives with gluten.