Potato, Leek and Chorizo Soup (Printable Page)

Creamy potatoes, sweet leeks, and smoky chorizo combine in this warming, hearty comfort soup for chilly days.

# What You 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 - ½ cup heavy cream, optional

→ Oils and Seasonings

08 - 2 tablespoons olive oil
09 - 1 bay leaf
10 - ½ teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste

→ Garnishes

12 - Chopped fresh parsley
13 - Crusty bread for serving

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add chorizo and cook 3-4 minutes, stirring frequently, until the oil turns red and the sausage begins to crisp. Transfer half the chorizo to a separate plate for garnish.
02 - Add chopped onion, sliced leeks, and minced garlic to the pot. Cook gently for 5-7 minutes, stirring occasionally, until vegetables soften and become fragrant.
03 - Stir in diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes, allowing spices to toast slightly and coat the vegetables.
04 - Pour in stock and bring to a rolling boil. Reduce heat and simmer uncovered for 20 minutes until potatoes are completely tender when pierced with a fork.
05 - Remove bay leaf from the pot. For chunky texture, leave as is. For creamier consistency, use an immersion blender to partially blend the soup, working in short pulses.
06 - Stir in heavy cream if using. Season with salt and freshly ground black pepper to taste. Simmer for 2 additional minutes without boiling.
07 - Ladle soup into bowls and top each portion with reserved chorizo and fresh parsley. Serve immediately with crusty bread on the side.

# Expert Advice:

01 -
  • The chorizo releases smoky, spiced oil that flavors every spoonful without extra effort.
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • You can make it as chunky or creamy as your mood demands with just a quick blitz.
  • Leftovers somehow taste even better the next day when all the flavors have made friends.
02 -
  • Always rinse leeks thoroughly because dirt hides between the layers, and biting into grit ruins an otherwise perfect bowl.
  • Don't skip setting aside some chorizo at the start, that crispy garnish on top adds textural contrast that makes every spoonful more interesting.
  • If your stock is already salty, go easy on additional salt until the very end or you'll overdo it.
03 -
  • Dice your potatoes evenly so they cook at the same rate, otherwise you'll have some pieces turning to mush while others stay hard.
  • Taste the soup before adding salt since chorizo and stock can both be quite salty on their own.
  • For the deepest flavor, let the onions and leeks cook low and slow until they're truly soft and sweet, not just translucent.
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