Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
I remember trying this soup with friends after a long autumn walk. The combination of smoky chorizo and velvety potatoes makes it especially warming and satisfying.
Ingredients
- Leeks: 2 large, 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
- Fresh parsley (garnish): chopped
- Crusty bread (garnish): as desired
Instructions
- Cook the chorizo:
- Heat olive oil in a large pot over medium heat. Add chorizo and cook for about 3 minutes, stirring, until browned and the oil is tinted red. Remove half the chorizo and set aside for garnish.
- Soften the vegetables:
- Add onion, garlic, and leeks. Cook for 5 minutes, stirring, until they are softened but not browned.
- Add potatoes and paprika:
- Stir in the potatoes and smoked paprika. Cook for 2 minutes.
- Simmer the soup:
- Pour in the stock and bring to a boil. Reduce the heat and simmer for 20 minutes, until the potatoes are very tender.
- Blend for texture:
- Use a stick blender to partially blend the soup, leaving some chunks. Alternatively, blend half the soup in a blender and return it to the pot.
- Finish and season:
- Stir in cream if using. Return reserved chorizo to the pot. Season with salt and pepper, and heat through for 2 minutes.
- Serve:
- Ladle into bowls, garnish with parsley, and serve with crusty bread if desired.
Save This soup is often enjoyed at our family table, especially during chilly weekends, bringing everyone together for a hearty meal.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, cutting board
Allergen Information
Contains dairy if cream is used. 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
Save This soup bowl delivers warmth and bold flavor in every spoonful. Enjoy with family or friends for a comforting meal.
Kitchen Guide
- → Can I omit the cream?
Yes, omitting cream lightens the dish while preserving its rich flavor from potatoes and chorizo.
- → How do I achieve the right soup texture?
Blend partially to keep chunks of potato and leek for a hearty, satisfying mouthfeel.
- → What can substitute chorizo for a vegetarian version?
Smoked tofu works well when paired with vegetable stock to retain a smoky depth.
- → Is smoked paprika essential?
It adds a subtle smoky warmth that complements chorizo and enhances overall flavor.
- → How long should I simmer the soup?
Simmer about 20 minutes until potatoes are tender but not falling apart.