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 for a cozy family dinner on a chilly weekend. The combination of creamy potatoes and smoky chorizo quickly turned it into a favorite request among friends and relatives.
Ingredients
- Leeks: 2 large (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 and freshly ground black pepper: to taste
- Olive oil: 2 tbsp
- Chopped fresh parsley: for garnish (optional)
- Crusty bread: to serve (optional)
Instructions
- Sauté Chorizo:
- Heat olive oil in a large pot over medium heat. Add chorizo and cook for 3 to 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.
- Cook 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 Soup:
- Pour in stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are very tender.
- Blend:
- 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 Soup:
- Stir in cream (if using), return reserved chorizo to the pot, season with salt and pepper to taste. Heat through for 2 to 3 minutes.
- Serve:
- Ladle into bowls, garnish with parsley, and serve with crusty bread if desired.
Save This soup often brings my whole family to the table, eagerly waiting to dip crusty bread into steaming, flavorful bowls on cold evenings.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, cutting board
Allergen Information
Contains dairy if using cream. Chorizo may contain gluten or other allergens, so always check labels. Always check stock and sausage ingredients for allergens.
Nutritional Information
Per serving: Calories 375, Total Fat 21 g, Carbohydrates 33 g, Protein 14 g
Save This satisfying soup is effortless yet impressive. Make it ahead for cozy gatherings or quick weeknight meals.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes, substitute chorizo with smoked tofu and use vegetable stock instead of chicken stock for a vegetarian-friendly version.
- → How do I adjust the spice level?
Add a pinch of chili flakes along with the smoked paprika to increase heat or omit them for a milder flavor.
- → Is it necessary to use cream?
Cream adds richness but can be omitted or swapped for milk to lighten the texture without losing flavor.
- → What is the best way to blend the soup?
Partially blend the soup using a stick blender or countertop blender, leaving some chunks for a pleasant, textured consistency.
- → Can I prepare this soup in advance?
Yes, prepare and cool the soup, then refrigerate. Reheat gently on the stove before serving, adding cream and reserved chorizo last.