# Components:
→ Vegetables
01 - 2 large leeks, white and light green parts sliced
02 - 1 lb potatoes, peeled and diced
03 - 2 cloves garlic, minced
04 - 1 medium onion, chopped
→ Meats
05 - 5 oz chorizo sausage, sliced or diced
→ Liquids
06 - 4 cups chicken or vegetable stock
07 - 1/2 cup heavy cream (optional)
→ Spices & Seasoning
08 - 1 tsp smoked paprika
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - 2 tbsp olive oil
→ Garnish (optional)
12 - Chopped fresh parsley
13 - Crusty bread
# Method:
01 - Heat olive oil in a large pot over medium heat. Add chorizo and cook 3 to 4 minutes, stirring occasionally, until browned and oil is red-tinted. Remove half the chorizo with a slotted spoon and set aside.
02 - Add onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring frequently, until softened but not browned.
03 - Stir in diced potatoes and smoked paprika. Cook for 2 minutes to develop flavors.
04 - Pour in stock and bring to a boil. Reduce heat and simmer gently for 20 minutes or until potatoes are tender.
05 - Using a stick blender, blend soup partially in the pot leaving some texture, or blend half in a countertop blender and return to pot.
06 - Stir in heavy cream if using, return reserved chorizo, season with salt and pepper, and heat through for 2 to 3 minutes.
07 - Ladle soup into bowls, garnish with chopped parsley, and serve alongside crusty bread if desired.
