Save to Pinterest The smell of chorizo hitting hot olive oil is one of those kitchen moments that stops you in your tracks. I was standing at the stove one rainy Tuesday, watching the oil turn that deep paprika red, and realized I'd stumbled onto something comforting without even trying. This soup came together almost by accident, using what I had on hand after a farmers market haul. It's been my go-to ever since those evenings when I need something that feels like a warm blanket in a bowl.
I made this for a small dinner party once, worried it was too simple to impress. My friend Sarah had three bowls and asked for the recipe before she even finished the last one. Watching everyone reach for seconds without saying much, just the sound of spoons scraping bowls, told me everything I needed to know. Sometimes the best dishes are the ones that don't try too hard.
Ingredients
- Leeks: Use only the white and light green parts after slicing them in half lengthwise and rinsing out any hidden grit between the layers, a lesson I learned after a sandy first attempt.
- Potatoes: Waxy or all purpose varieties hold their shape nicely, and dicing them evenly means they cook at the same rate so you don't end up with mush and rocks.
- Chorizo sausage: The smoky, paprika cured kind is what you want here, and slicing it releases those gorgeous red oils that become the soup's soul.
- Chicken or vegetable stock: Good stock makes all the difference, and if you're going gluten free, just double check the label since some brands sneak in wheat.
- Heavy cream: Completely optional, but it adds a silky richness that turns this from rustic to luxurious with just a swirl.
- Smoked paprika: This echoes the chorizo's smokiness and deepens the whole flavor without any extra work.
- Bay leaf: One leaf does quiet, herbal magic in the background, just remember to fish it out before serving.
Instructions
- Fry the chorizo:
- Heat olive oil in a large pot over medium heat, add the chorizo, and fry for 3 to 4 minutes, stirring occasionally, until the oil turns a brilliant red and the edges crisp up. Remove half and set it aside, it's your garnish and you'll be glad you saved it.
- Soften the aromatics:
- Toss in the onion, leeks, and garlic, letting them cook gently for 5 to 7 minutes until they smell sweet and look translucent. This is where the soup's flavor foundation gets built, so don't rush it.
- Add potatoes and spices:
- Stir in the diced potatoes, smoked paprika, and bay leaf, cooking for about 2 minutes to toast the spices. You'll start to smell that warm, earthy aroma that means you're on the right track.
- Simmer until tender:
- Pour in the stock, bring everything to a boil, then lower the heat and let it simmer uncovered for 20 minutes. The potatoes should be fork tender and starting to break down a little at the edges.
- Blend if desired:
- Pull out the bay leaf, then decide your texture: leave it chunky for a rustic feel, or use an immersion blender to partially puree it for something creamier. I usually go halfway, blending just enough to thicken the broth while keeping some potato pieces intact.
- Finish with cream:
- Stir in the heavy cream if you're using it, season with salt and pepper to taste, and simmer for 2 more minutes. Taste it now, this is your last chance to adjust before serving.
- Serve and garnish:
- Ladle the soup into bowls, top each with the reserved crispy chorizo and a sprinkle of fresh parsley. Serve it hot with crusty bread for dipping, and watch it disappear.
Save to Pinterest There's a moment when you lift the spoon and see the chorizo oil swirling into the creamy broth, flecked with green parsley, and it just looks right. I've served this to skeptical kids and picky eaters, and somehow the smoky sweetness wins them over every time. It's become my proof that simple ingredients, treated with a little care, can turn into something people remember.
Making It Your Own
If you want a lighter version, skip the cream entirely and let the natural starch from the potatoes do the thickening. I've also swapped chorizo for smoked sausage when I couldn't find the real thing, and while it's a little different, it still delivers that deep, savory warmth. A pinch of chili flakes stirred in at the end brings a gentle heat that plays beautifully with the smokiness.
Storage and Reheating
This soup keeps beautifully in the fridge for up to three days, and I've found the flavors meld even more overnight. Reheat it gently on the stovetop, adding a splash of stock or water if it's thickened up too much. I don't recommend freezing it if you've added cream, but the base without dairy freezes well for up to two months.
Serving Suggestions
I love serving this with a hunk of crusty sourdough, the kind with a chewy crust that's perfect for mopping up every last bit of broth. A simple green salad dressed with lemon keeps things bright alongside the rich soup. On colder nights, I'll pour it into mugs and let people sip it while standing around the kitchen, which somehow makes it taste even better.
- Pair it with a crisp white wine or a light red if you're feeling fancy.
- Top with a drizzle of good olive oil and cracked black pepper for a restaurant style finish.
- Serve it as a starter before roast chicken or keep it simple as a one bowl meal.
Save to Pinterest This soup has earned its place in my regular rotation, not because it's fancy, but because it delivers comfort exactly when you need it. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like home.
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 while becoming tender. Russets can be used if you prefer a thicker, more broken-down texture.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock or water if needed to adjust consistency.
- → Can I freeze this soup?
Yes, freeze without the cream for up to 3 months. Thaw overnight in the refrigerator and reheat, then stir in fresh cream before serving.
- → How can I make it spicier?
Use spicy chorizo instead of mild, add red chili flakes while cooking, or finish with a dash of hot sauce. Adjust heat level gradually to taste.
- → What can I substitute for heavy cream?
Try half-and-half, coconut cream for dairy-free, or Greek yogurt stirred in off the heat. You can also skip it entirely for a lighter, broth-based soup.