Pin it The smell of chorizo hitting hot olive oil is one of those things that makes everyone in the house wander into the kitchen. I started making this soup on a particularly grey afternoon when I had half a leek wilting in the crisper and a link of chorizo I'd bought on impulse. What came out of that pot was so much better than I expected: smoky, creamy, and deeply comforting. Now it's my go-to when the weather turns cold and I need something that feels like a warm hug in a bowl.
I once brought a big pot of this to a friend's house for a casual dinner, and she kept asking what the secret ingredient was. There wasn't one, just good chorizo and the patience to let the leeks soften properly. Her kids, who claimed they didn't like soup, went back for seconds. That's when I knew this recipe was a keeper.
Ingredients
- Leeks: Use only the white and light green parts, and wash them thoroughly between the layers where grit loves to hide.
- Potatoes: Waxy or starchy both work here, but I prefer a starchy variety that breaks down a bit and thickens the broth naturally.
- Chorizo: Spanish chorizo, not Mexican, the kind that's cured and firm enough to slice, it's what gives this soup its smoky soul.
- Chicken or vegetable stock: Homemade is lovely, but a good quality store-bought works beautifully, just check the label if you need it gluten-free.
- Heavy cream: Completely optional, but it adds a luxurious finish that makes the soup feel special.
- Smoked paprika: This deepens the smokiness from the chorizo and ties everything together.
- Bay leaf: Don't skip it, it adds a subtle earthiness that you'll miss if it's not there.
- Garlic and onion: The foundation of flavor, cooked until they're sweet and fragrant.
Instructions
- Render the chorizo:
- Heat olive oil in a large pot over medium heat and add the chorizo, stirring occasionally until the oil turns a gorgeous red and the edges crisp up. Set half aside for topping later.
- Soften the aromatics:
- Add onion, leeks, and garlic to the pot and cook gently for 5 to 7 minutes, stirring now and then, until everything smells sweet and the leeks are soft.
- Build the base:
- Stir in the diced potatoes, smoked paprika, and bay leaf, letting them cook for a couple of minutes so the spices bloom. Pour in the stock, bring it to a boil, then reduce to a simmer and cook uncovered for 20 minutes until the potatoes are completely tender.
- Blend to your liking:
- Remove the bay leaf, then decide if you want it chunky or smooth. I like to blend just half with an immersion blender so you get creamy and textured in the same spoonful.
- Finish and serve:
- Stir in the cream if using, taste and adjust salt and pepper, then simmer for 2 more minutes. Ladle into bowls, top with the reserved chorizo and fresh parsley, and serve with crusty bread.
Pin it There's a moment when you ladle this into bowls and the steam rises, carrying that smoky, garlicky smell, that makes everything feel right. I've served this on nights when I was too tired to care about impressing anyone, and it still managed to feel like something worth gathering around the table for. It's proof that a few good ingredients and a little time can turn into something you'll crave on repeat.
Making It Your Own
If you can't find chorizo, smoked sausage works in a pinch, though you might want to add a bit more smoked paprika to compensate. I've also made this with kale stirred in at the end for extra greens, and once I added white beans to stretch it further when unexpected guests showed up. The base is forgiving enough to handle whatever you need it to be.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days, and honestly tastes better on day two when the flavors have melded. Reheat it gently on the stovetop, adding a splash of stock or water if it's thickened too much. I don't recommend freezing it if you've added cream, but the base without cream freezes well for up to three months.
Serving Suggestions
I almost always serve this with a hunk of crusty bread for dipping, but it's also wonderful with a simple green salad on the side. On particularly hungry nights, I've been known to top it with a poached egg, which turns it into a full meal that feels indulgent without much extra effort.
- A crisp white wine or a light red pairs beautifully if you're feeling fancy.
- Leftovers make an excellent lunch, especially if you pack the bread separately so it stays crunchy.
- For a dairy-free version, skip the cream and let the potatoes provide all the body.
Pin it This soup has become one of those recipes I turn to when I need something reliable and soul-satisfying. I hope it finds a place in your kitchen the way it has in mine.
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 recreate the smoky depth of flavor.
- → What type of potatoes work best?
Starchy potatoes like Russets or Yukon Golds work wonderfully as they break down slightly during cooking, creating a naturally creamy texture without needing to blend.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of stock or water if needed to adjust consistency.
- → Can I freeze this soup?
Yes, but it's best to freeze before adding cream. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat, stirring in cream just before serving.
- → What can I substitute for chorizo?
Try smoked sausage, kielbasa, or Italian sausage for a different flavor profile. For a similar smoky taste, use bacon or pancetta with an extra pinch of smoked paprika.
- → How can I make the soup thicker?
Mash some of the potatoes against the side of the pot, or blend a portion of the soup with an immersion blender. Alternatively, simmer uncovered for a few extra minutes to reduce the liquid.