Potato, Leek and Chorizo Soup (Printable)

Creamy potatoes, sweet leeks, and smoky chorizo come together in this warming, hearty European-style comfort bowl.

# 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

→ 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 - Fresh chopped parsley
13 - Crusty bread for serving

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add chorizo and fry for 3 to 4 minutes, stirring occasionally, until the oil turns red and the sausage becomes slightly crisp. Remove half the chorizo and reserve for garnish.
02 - Add chopped onion, sliced leeks, and minced garlic to the pot with remaining chorizo. Cook gently for 5 to 7 minutes until vegetables soften and become fragrant.
03 - Stir in diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes to bloom the spices and coat the vegetables.
04 - Pour in stock and bring to a boil over high heat. Reduce heat to low and simmer uncovered for 20 minutes until potatoes are completely tender.
05 - Remove bay leaf. For a chunky texture, leave as is. For a creamier texture, use an immersion blender to partially puree the soup.
06 - Stir in heavy cream if using. Season generously with salt and freshly ground black pepper. Simmer for 2 additional minutes.
07 - Ladle soup into serving bowls. Top each portion with reserved chorizo and chopped fresh parsley. Serve immediately with crusty bread.

# Expert Tips:

01 -
  • It transforms humble pantry staples into something that tastes like youve been simmering it all day.
  • The chorizo does all the flavor work for you, no long list of spices needed.
  • You can make it as smooth or as chunky as your mood requires.
  • It reheats beautifully and actually tastes better the next day.
02 -
  • Leeks trap sand and dirt between their layers, so slice them first and then rinse them in a bowl of cold water, lifting them out so the grit sinks to the bottom.
  • If you blend the soup while its still boiling, it can explode out of the blender or splatter everywhere; let it cool for a minute or two first.
  • Chorizo varies wildly in saltiness depending on the brand, so always taste your soup before adding any salt at the end.
03 -
  • Reserve some of the fried chorizo before adding the vegetables so you have crispy, flavorful pieces to garnish each bowl instead of everything going soft in the soup.
  • If your chorizo isnt releasing enough oil, add an extra tablespoon of olive oil before adding the vegetables so they have enough fat to soften properly.
  • Taste the soup after blending and before adding cream, because sometimes the potatoes make it creamy enough on their own and you can save the cream for another day.
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