Potato, Leek and Chorizo Soup (Printable)

Hearty blend of creamy potatoes, sweet leeks, and smoky chorizo—perfect comfort food for chilly days.

# Ingredient List:

→ Vegetables

01 - 2 large leeks, cleaned and sliced (white and light green parts only)
02 - 2 medium potatoes (approximately 14 oz), 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, for enhanced richness)

→ 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 - Chopped fresh parsley
13 - Crusty bread for serving

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add chorizo and fry for 3 to 4 minutes, stirring frequently, until the oil turns red and chorizo becomes 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 to 7 minutes until vegetables are soft and fragrant.
03 - Stir in diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes, allowing flavors to meld.
04 - Pour in stock and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until potatoes are completely tender.
05 - Remove bay leaf. For a chunkier consistency, leave soup as is; for a creamier texture, partially blend using an immersion blender.
06 - Stir in cream if desired, season with salt and black pepper to taste, and simmer for 2 additional minutes.
07 - Ladle soup into bowls and top with reserved chorizo and fresh parsley. Serve immediately with crusty bread.

# Expert Advice:

01 -
  • It transforms humble ingredients into something that feels special without any fancy technique.
  • The chorizo does all the flavor work for you, releasing smoky, paprika-scented oil that coats everything.
  • You can make it as smooth or chunky as you like depending on your mood or who you're feeding.
  • It reheats beautifully the next day, sometimes tasting even better after the flavors settle overnight.
02 -
  • Don't skip browning the chorizo first, that flavored oil is what makes this soup taste like more than the sum of its parts.
  • If you blend it completely smooth, it loses the rustic charm, a few chunks of potato and leek make it feel homemade.
  • Taste before adding salt, the chorizo and stock often bring enough on their own.
03 -
  • Let the soup sit off the heat for five minutes before serving, it helps the flavors settle and the temperature become perfect.
  • If you want more heat, add a pinch of chili flakes with the paprika or slice a fresh chili into the pot.
  • Use a potato masher instead of a blender for a chunkier, more textured result that still feels creamy.
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