Potato, Leek and Chorizo Soup (Printable)

Hearty soup with creamy potatoes, sweet leeks, and smoky chorizo—perfect comfort for chilly evenings.

# What You'll Need:

→ 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 (gluten-free if needed)

→ Dairy

07 - 1/2 cup heavy cream (optional, for extra richness)

→ Oils & 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, to serve

# How-To Steps:

01 - Heat the olive oil in a large pot over medium heat. Add the chorizo and fry for 3–4 minutes, stirring, until the oil turns red and the chorizo is slightly crisp. Remove half the chorizo and set aside for garnish.
02 - Add the onion, leeks, and garlic to the pot. Cook gently for 5–7 minutes until soft and fragrant.
03 - Stir in the potatoes, smoked paprika, and bay leaf. Cook for 2 minutes.
04 - Pour in the stock, bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until potatoes are tender.
05 - Remove the bay leaf. For a chunkier soup, leave as is; for a creamier texture, partially blend with an immersion blender.
06 - Stir in the cream (if using), season with salt and pepper, and simmer for 2 more minutes.
07 - Ladle into bowls, top with reserved chorizo and parsley. Serve hot with crusty bread.

# Expert Advice:

01 -
  • The chorizo releases its paprika-stained oil into every bite, turning simple vegetables into something extraordinary.
  • It comes together in under an hour but tastes like you simmered it all day.
  • You can make it as rustic or as silky as you like depending on how much you blend it.
  • Leftovers taste even better the next day when the flavors have had time to marry.
02 -
  • Leeks hold onto dirt like it's their job, so slice them first, then rinse thoroughly in a bowl of cold water.
  • If you blend the soup while it's too hot with the lid fully on, it can explode upward, so leave the lid slightly ajar or use a towel.
  • Don't add the cream until the very end or it can curdle if the soup boils too hard.
03 -
  • Fry the chorizo first and use that flavored oil to cook the vegetables, it makes a huge difference in depth of flavor.
  • Taste the soup before adding salt, chorizo and stock can both be quite salty on their own.
  • If you want extra heat, a pinch of chili flakes added with the paprika will give it a gentle kick.
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