Potato, Leek and Chorizo Soup (Printable Version)

Hearty soup with creamy potatoes, sweet leeks, and smoky chorizo—ideal for cold days and cozy evenings.

# What You'll Need:

→ Vegetables

01 - 2 large leeks, cleaned and sliced (white and light green parts only)
02 - 2 medium potatoes (approximately 14 oz), peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced

→ Meats

05 - 5.3 oz chorizo sausage, sliced or diced

→ Liquids

06 - 4 cups chicken or vegetable stock (gluten-free if needed)

→ Dairy

07 - 1/2 cup heavy cream (optional, for extra richness)

→ Oils & Seasonings

08 - 2 tablespoons olive oil
09 - 1 bay leaf
10 - 1/2 teaspoon smoked paprika
11 - Salt and freshly ground black pepper, to taste

→ Garnishes

12 - Chopped fresh parsley
13 - Crusty bread, to serve

# Directions:

01 - Heat the olive oil in a large pot over medium heat. Add the chorizo and fry for 3 to 4 minutes, stirring frequently, until the oil turns red and the chorizo is slightly crisp. Remove half the chorizo and set aside for garnish.
02 - Add the onion, leeks, and garlic to the pot with the remaining chorizo. Cook gently for 5 to 7 minutes until soft and fragrant.
03 - Stir in the potatoes, smoked paprika, and bay leaf. Cook for 2 minutes.
04 - Pour in the stock, bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until potatoes are tender.
05 - Remove the bay leaf. For a chunkier soup, leave as is. For a creamier texture, partially blend with an immersion blender.
06 - Stir in the cream if using, season with salt and pepper, and simmer for 2 more minutes.
07 - Ladle into bowls, top with reserved chorizo and parsley. Serve hot with crusty bread.

# Expert Tips:

01 -
  • The chorizo releases smoky, spiced oil that flavors every spoonful without extra effort.
  • It comes together in under an hour using ingredients you probably already have.
  • You can make it smooth and creamy or chunky and rustic depending on your mood.
  • Leftovers taste even better the next day after the flavors have mingled overnight.
02 -
  • Always remove half the chorizo before adding the vegetables or it will overcook and turn rubbery.
  • Leeks can be incredibly sandy, slice them first and rinse in a bowl of cold water to remove all the grit.
  • Don't skip the smoked paprika, it deepens the smoky flavor and makes the soup taste like it simmered for hours.
03 -
  • Use waxy potatoes if you want the soup chunky, or starchy ones if you prefer a naturally thick and creamy texture.
  • Frying the chorizo first is non-negotiable, that flavored oil is the soul of the dish.
  • Taste before adding salt, chorizo and stock can both be quite salty on their own.
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