Potato, Leek and Chorizo Soup (Printable Version)

Creamy potatoes, sweet leeks, and smoky chorizo in a warming bowl. Ready in 50 minutes for ultimate comfort.

# What You'll Need:

→ Vegetables

01 - 2 large leeks, cleaned and sliced (white and light green parts only)
02 - 2 medium potatoes, 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

→ Dairy

07 - 1/2 cup heavy cream, optional

→ Oils and 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 - Fresh parsley, chopped
13 - Crusty bread for serving

# How-To Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add chorizo and cook for 3-4 minutes, stirring frequently, until the oil turns red and the sausage is slightly crisp. Remove half the chorizo and reserve for garnish.
02 - Add chopped onion, sliced leeks, and minced garlic to the pot. Cook gently for 5-7 minutes, stirring occasionally, until softened and fragrant.
03 - Stir in diced potatoes, smoked paprika, and bay leaf. Cook uncovered for 2 minutes until the spices are incorporated.
04 - Pour in the stock and bring to a rolling boil. Reduce heat and simmer uncovered for 20 minutes until potatoes are completely tender.
05 - Remove the bay leaf from the pot. For a chunkier consistency, leave the soup as is. For a creamier texture, use an immersion blender to partially puree the soup.
06 - Stir in the heavy cream if using, then season with salt and freshly ground black pepper to taste. Simmer for an additional 2 minutes.
07 - Ladle the soup into serving bowls and garnish with reserved chorizo and chopped fresh parsley. Serve immediately with crusty bread on the side.

# Expert Advice:

01 -
  • It tastes like youve been cooking all day, but youre done in under an hour with minimal effort.
  • The chorizo does all the heavy lifting for flavor, so you dont need a long list of spices or fancy techniques.
  • Its filling enough to be dinner on its own, especially with good bread to soak up every last bit.
  • You can make it as smooth or chunky as you like, depending on your mood or who youre feeding.
02 -
  • Dont skip rinsing the leeks, I once bit into a spoonful of grit and learned that lesson the hard way.
  • If you blend the whole pot smooth, it loses the hearty texture that makes this soup satisfying, just pulse it a few times.
  • Taste before you salt, the chorizo and stock can be salty enough on their own depending on the brands you use.
03 -
  • Reserve some of that red chorizo oil before adding the vegetables, and drizzle it over the finished bowls for an extra punch of flavor and color.
  • If your leeks are huge, use less of the green part, it can make the soup taste a little too grassy if you go overboard.
  • Dont rush the simmering step, those 20 minutes let the potatoes break down just enough to naturally thicken everything without needing flour or cornstarch.
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