Save 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 on a chilly weekend when my family wanted something cozy and satisfying. The combination of creamy potatoes and spicy chorizo quickly turned into a household favorite.
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: To taste
- Freshly ground black pepper: To taste
- Olive oil: 2 tbsp
- Chopped fresh parsley (optional): For garnish
- Crusty bread (optional): For serving
Instructions
- Brown the chorizo:
- Heat olive oil in a large pot over medium heat. Add 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 vegetables:
- Add onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add potatoes and paprika:
- Stir in potatoes and smoked paprika. Cook for 2 minutes.
- Simmer the soup:
- Pour in stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are very tender.
- Blend for texture:
- Use a stick blender to partially blend 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 cream (if using), return reserved chorizo to the pot, and season with salt and pepper to taste. Heat through for 2 & 3 minutes.
- Garnish and serve:
- Ladle into bowls, garnish with parsley, and serve with crusty bread if desired.
Save This soup became a staple for our Sunday lunch, and my kids always ask for seconds, especially when served with crusty bread.
Serving Suggestions
Serve the soup piping hot in deep bowls, topped with fresh parsley. Pair it with a side of crusty bread for an extra hearty meal.
Ingredient Swaps
You can easily swap out the chorizo for smoked tofu if you prefer a vegetarian or milder version. Milk can replace cream for a lighter option.
Nutritional Information
Each serving contains approximately Calories: 375, Total Fat: 21 g, Carbohydrates: 33 g, Protein: 14 g. These values may vary based on ingredients used.
Save This soup is sure to warm you up on cooler days and impress anyone looking for a comforting twist on classic ingredients.
Kitchen Guide
- → Can I use a vegetarian alternative to chorizo?
Yes, smoked tofu can replace chorizo for a vegetarian option. Use vegetable stock and omit the meat for similar smoky flavor.
- → Is it necessary to blend the soup completely?
No, blending partially keeps some chunks, adding pleasing texture to the smooth, creamy base.
- → How can I make the soup spicier?
Add a pinch of chili flakes along with the smoked paprika during cooking for an extra kick.
- → Can this dish be made dairy-free?
Omit the cream or substitute with a non-dairy milk to keep it dairy-free without compromising creaminess.
- → What bread pairs well as an accompaniment?
Crusty bread such as a baguette or sourdough is ideal for dipping and complements the rich flavors.