Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
This soup was a favorite at my family dinners, warming us up on chilly nights and always bringing smiles to the table.
Ingredients
- Leeks: 2 large leeks (white and light green parts only), sliced
- Potatoes: 500 g (about 1 lb), peeled and diced
- Garlic: 2 cloves, minced
- Onion: 1 medium, chopped
- Chorizo sausage: 150 g (5 oz), sliced or diced
- Chicken or vegetable stock: 1 L (4 cups)
- Heavy cream (optional): 100 ml (1/2 cup)
- Smoked paprika: 1 tsp
- Salt and freshly ground black pepper: to taste
- Olive oil: 2 tbsp
- Chopped fresh parsley: optional garnish
- Crusty bread: optional garnish
Instructions
- Step 1:
- Heat the olive oil in a large pot over medium heat. Add the chorizo and cook for 3 4 minutes, stirring occasionally, until browned and the oil is tinted red. Remove about half of the chorizo with a slotted spoon and set aside for garnish.
- Step 2:
- Add the onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Step 3:
- Stir in the potatoes and smoked paprika. Cook for 2 minutes.
- Step 4:
- Pour in the stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are very tender.
- Step 5:
- Use a stick blender to partially blend the soup in the pot, leaving some chunks for texture. Alternatively, blend half the soup in a blender and return to the pot.
- Step 6:
- Stir in the cream (if using), return the reserved chorizo to the pot, and season with salt and pepper to taste. Heat through for 2 3 minutes.
- Step 7:
- Ladle into bowls, garnish with parsley and serve with crusty bread if desired.
Save This soup has brought many family gatherings together, especially on cold evenings when we all crave something warm and filling.
Notes
For extra spice, add a pinch of chili flakes with the paprika. Always check allergen information on stock and sausage ingredients.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, cutting board.
Nutritional Information
Calories: 375, Total Fat: 21 g, Carbohydrates: 33 g, Protein: 14 g per serving.
Save This delicious soup is a simple way to bring warmth and flavor to your table any night of the week.
Recipe FAQ
- → What type of stock works best for this dish?
Chicken or vegetable stock can be used based on preference; both add depth to the flavor.
- → Can I make this dish vegetarian?
Yes, substitute chorizo with smoked tofu and use vegetable stock instead of chicken stock.
- → Is it necessary to blend the entire mixture?
Partially blending preserves texture and gives a creamy yet chunky consistency that enhances mouthfeel.
- → How can I adjust the spice level?
Add a pinch of chili flakes with smoked paprika for extra heat or reduce seasoning to taste.
- → What are good serving suggestions?
Serve garnished with reserved chorizo and fresh parsley alongside crusty bread for a complete and comforting meal.