Potato, Leek and Chorizo Soup (Printer-friendly)

Hearty soup with creamy potatoes, sweet leeks, and smoky chorizo—ideal for chilly evenings.

# What You’ll 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 (gluten-free if needed)

→ Dairy

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

→ Oils and 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, to serve

# Directions:

01 - Heat the olive oil in a large pot over medium heat. Add the chorizo and fry for 3 to 4 minutes, stirring frequently, until the oil turns red and the chorizo is slightly crisp. Remove half the chorizo and set aside for garnish.
02 - Add the chopped onion, sliced leeks, and minced garlic to the pot. Cook gently for 5 to 7 minutes until softened and fragrant.
03 - Stir in the diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes, allowing the spices to bloom.
04 - Pour in the stock and bring to a rolling boil. Reduce heat to low and simmer uncovered for 20 minutes until the potatoes are tender and easily pierced with a fork.
05 - Remove the bay leaf. For a chunky soup, leave as is. For a creamier consistency, use an immersion blender to partially blend the mixture, leaving some texture intact.
06 - Stir in the heavy cream if using. Season generously with salt and freshly ground black pepper. Simmer for 2 additional minutes.
07 - Ladle into bowls and top with reserved chorizo and fresh parsley. Serve immediately with crusty bread on the side.

# Expert Tips:

01 -
  • The chorizo releases its smoky oils into every corner of the pot, flavoring the soup from the inside out.
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • You can blend it smooth or leave it chunky depending on your mood or who you're feeding.
  • It's hearty enough to be a meal on its own, especially with good bread for dipping.
02 -
  • Clean your leeks thoroughly by slicing them lengthwise and rinsing under running water, grit trapped between the layers will ruin the texture.
  • Reserve some of the crisped chorizo before adding the vegetables, it makes all the difference as a garnish and adds texture contrast.
  • Don't over-blend if you want creaminess, a few pulses with an immersion blender is enough to thicken it while keeping some chunky bites.
  • Taste before adding salt, chorizo and stock can be quite salty on their own.
03 -
  • Fry the chorizo first and let it release its oils, that's where the deep flavor starts and it colors everything that follows.
  • Partially blending gives you the best of both worlds, creamy broth with satisfying chunks of potato and leek.
  • Taste and adjust the seasoning at the very end after adding cream, the balance can shift and you want it just right.
  • Don't skip the garnish, that reserved crispy chorizo on top adds texture and makes each bowl feel special.
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