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.
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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
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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.
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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.
