Save There was a Tuesday in March when I opened the fridge and found only leeks, a few potatoes, and half a ring of chorizo. I almost ordered takeout, but something about the way the chorizo smelled when I unwrapped it made me think twice. An hour later, I had a pot of soup that tasted like I'd been planning it all week. Sometimes the best meals come from what you think isn't enough.
I made this for my neighbor once after she mentioned she'd had a rough week. She stood in my doorway holding the bowl, steam rising into the cold air, and said it smelled like her grandmother's kitchen. I'd never met her grandmother, but I understood what she meant. Food has a way of carrying comfort across time and memory, even when it's made by a stranger with leftovers.
Ingredients
- Leeks: Use only the white and light green parts, and rinse them well between the layers where grit loves to hide.
- Potatoes: Any starchy variety works beautifully here, they break down just enough to thicken the broth naturally.
- Chorizo: The smoky, cured kind is best, it releases vibrant red oil that becomes the soul of the soup.
- Chicken or vegetable stock: Homemade is lovely, but a good quality store-bought version works perfectly and saves you time.
- Heavy cream: This is optional, but it turns the soup silky and rounds out the smokiness with a gentle richness.
- Smoked paprika: Just a pinch deepens the chorizo's flavor and ties everything together with warmth.
- Bay leaf: One leaf is enough to add a quiet herbal note that you won't identify but will miss if it's gone.
- Olive oil: It helps render the chorizo and gives the base a smooth, aromatic start.
Instructions
- Brown the chorizo:
- Heat the olive oil in a large pot over medium heat, then add the chorizo and let it sizzle for 3 to 4 minutes. The oil will turn a beautiful burnt orange, and the edges of the chorizo will crisp slightly, set half aside for topping later.
- Soften the aromatics:
- Toss in the onion, leeks, and garlic, stirring them into that flavored oil until they go soft and sweet, about 5 to 7 minutes. Your kitchen will start to smell like a bistro.
- Add potatoes and spices:
- Stir in the diced potatoes, smoked paprika, and bay leaf, letting them cook for 2 minutes so the paprika blooms and coats everything. This step adds depth you'll taste in every spoonful.
- Simmer until tender:
- Pour in the stock, bring it to a boil, then lower the heat and let it simmer uncovered for 20 minutes. The potatoes should be soft enough to break apart easily with a spoon.
- Blend if desired:
- Pull out the bay leaf, then use an immersion blender to partially puree the soup if you want it creamy, or leave it chunky for more texture. Either way works.
- Finish and serve:
- Stir in the cream if using, season with salt and pepper, and simmer 2 more minutes. Ladle into bowls, top with reserved chorizo and parsley, and serve with crusty bread.
Save The first time I served this, someone asked for the recipe before they'd even finished their bowl. It wasn't a fancy dinner party, just a casual Sunday lunch, but that's when I realized some recipes don't need an occasion. They create one just by being made.
How to Store and Reheat
This soup keeps well in the fridge for up to three days in an airtight container. I've found it thickens as it sits, so when reheating on the stove, add a splash of stock or water to loosen it back up. If you froze it without the cream, stir that in fresh after thawing and reheating for the best texture.
Swaps and Substitutions
If you can't find chorizo, smoked sausage or even crispy bacon will give you a similar savory backbone. For a lighter version, skip the cream entirely and let the potatoes do the thickening. I've also made this with sweet potatoes instead of regular ones, and it added a subtle sweetness that played nicely against the smoke.
Serving Suggestions
I love this soup with a hunk of sourdough or a warm baguette, something with a crispy crust to dip and soak. A simple green salad on the side balances the richness, or you can go all in and serve it with garlic butter toast. It's also hearty enough to be the whole meal on a cold night when you just want to sit and eat slowly.
- Top with a drizzle of good olive oil and cracked black pepper for a final flourish.
- Add a handful of shredded kale or spinach in the last few minutes for extra greens.
- Serve with a glass of dry white wine or a light red if you're feeling celebratory.
Save This soup has become one of those recipes I make without thinking, the kind that feels like muscle memory. I hope it finds a spot in your rotation too.
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.
- → How do I store leftover soup?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock if needed to adjust consistency.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. If using cream, add it fresh when reheating rather than before freezing for best texture.
- → What type of potatoes work best?
Yukon Gold or russet potatoes work wonderfully. Yukon Golds offer a naturally creamy texture, while russets break down more easily if you prefer a thicker consistency.
- → How can I make this soup thicker?
Blend more of the soup with an immersion blender, or mash some potatoes against the pot side. Alternatively, add an extra potato or simmer longer to reduce the liquid.
- → What can I substitute for chorizo?
Try smoked sausage, andouille, or even bacon for a different smoky flavor. For a milder taste, use regular pork sausage with extra smoked paprika.