Pin It The smell of chorizo hitting hot olive oil is what pulled my flatmate out of bed one rainy Saturday morning. I was experimenting with leftovers, a couple of sad leeks and some potatoes that needed using, and I'd tossed in chorizo on a whim. That red, paprika-scented oil changed everything. What started as fridge cleanup turned into the soup I now make every time the weather turns grey and unforgiving.
I brought a big pot of this to a friend's cottage once, thinking it would be a simple lunch. We ended up sitting around the table for two hours, dunking bread and telling stories while the wind battered the windows. One friend declared it the best thing she'd eaten all year, which felt generous but also made me ridiculously proud. It's become my go-to whenever I want to feed people something that feels like a warm hug.
Ingredients
- Leeks: Use only the white and light green parts, and rinse them thoroughly because grit loves to hide between the layers.
- Potatoes: Any starchy variety works beautifully here, they break down slightly and thicken the soup naturally.
- Chorizo sausage: The smoky, slightly spicy Spanish kind is ideal, it turns the oil a gorgeous rust color and infuses everything.
- Chicken or vegetable stock: Homemade is wonderful, but a good quality store-bought version works perfectly and saves time.
- Heavy cream: This is optional, but it adds a silky richness that makes the soup feel indulgent.
- Olive oil: You need this to start the chorizo and build the flavor base.
- Smoked paprika: Reinforces that smoky depth and ties everything together.
- Garlic and onion: The aromatic backbone that makes your kitchen smell like a bistro.
- Bay leaf: Adds a subtle earthy note that rounds out the broth.
Instructions
- Crisp the chorizo:
- Heat olive oil over medium heat and fry the chorizo for 3 to 4 minutes, stirring often. The oil will turn a vibrant red and the edges will crisp up, remove half and set it aside for topping later.
- Soften the aromatics:
- Add onion, leeks, and garlic to the pot and cook gently for 5 to 7 minutes until they're soft and fragrant. Don't rush this step, the sweetness develops slowly.
- Add potatoes and spices:
- Stir in the diced potatoes, smoked paprika, and bay leaf, cooking for about 2 minutes. This toasts the paprika slightly and coats the potatoes in all that chorizo goodness.
- Simmer until tender:
- Pour in the stock, bring it to a boil, then reduce the heat and let it simmer uncovered for 20 minutes. The potatoes should be completely tender and starting to break apart at the edges.
- Blend if desired:
- Remove the bay leaf, then use an immersion blender to partially blend the soup if you want it creamy. I like leaving some chunks for texture, but you can go fully smooth if that's your style.
- Finish and season:
- Stir in the cream if using, then taste and add salt and pepper as needed. Simmer for 2 more minutes to let everything meld together.
- Serve hot:
- Ladle into bowls and top with the reserved crispy chorizo and a sprinkle of fresh parsley. Serve with crusty bread for dunking.
Pin It There was an evening last winter when I made this soup and realized halfway through that I'd forgotten to buy cream. I served it anyway, worried it would taste flat, but everyone raved about how clean and bright it was. Sometimes the simplest version is exactly what you need, and it taught me not to overthink things in the kitchen.
Making It Your Own
This soup is wonderfully flexible and welcomes small tweaks based on what you have. Swap the chorizo for smoked sausage or even bacon if that's what's in your fridge. If you like heat, add a pinch of chili flakes when you stir in the paprika. For a lighter version, skip the cream entirely and let the potatoes provide all the body, it's just as satisfying and feels a bit cleaner.
Storing and Reheating
Leftovers keep beautifully in the fridge for up to three days, and the flavors deepen as they sit. Reheat gently on the stove over low heat, adding a splash of stock or water if it's thickened too much. I've never tried freezing it with the cream already added, but without cream it freezes well for up to two months. Just thaw overnight in the fridge and reheat slowly, stirring occasionally.
Serving Suggestions
This soup is hearty enough to be a meal on its own, especially with good bread alongside. I love serving it with a simple green salad dressed in lemon and olive oil to cut through the richness. On lazy nights, I'll toast thick slices of sourdough, rub them with garlic, and float them right on top of the soup.
- Pair it with a crisp white wine or a light red if you're feeling fancy.
- Garnish with extra parsley or even a drizzle of good olive oil for a restaurant touch.
- Double the batch and freeze half so you have an easy meal ready for a busy week.
Pin It This soup has become my cold-weather ritual, the kind of thing I make without thinking when I need comfort in a bowl. I hope it warms your kitchen and fills your table the same way it has mine.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes, simply omit the chorizo and use vegetable stock. Add smoked paprika and a drizzle of smoked olive oil to maintain the smoky depth of flavor.
- → What type of potatoes work best?
Waxy or all-purpose potatoes like Yukon Gold work well as they hold their shape. For a creamier texture, use starchy potatoes like Russets which break down more easily.
- → Can I freeze this soup?
Yes, but it's best to freeze it before adding the cream. Cool completely, store in airtight containers for up to 3 months, then reheat and add cream when serving.
- → How do I properly clean leeks?
Slice the leeks lengthwise, then rinse under cold running water, separating the layers to remove any trapped dirt or sand. Pat dry before slicing and cooking.
- → What can I substitute for chorizo?
Try smoked sausage, andouille, or kielbasa for similar smoky flavors. For a milder option, use Italian sausage and add extra smoked paprika.
- → How can I make this soup thicker?
Mash some of the cooked potatoes against the side of the pot, or blend a portion of the soup. Alternatively, simmer uncovered for longer to reduce and concentrate the liquid.