Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
This soup has become a favorite in my home & every fall. The combination of creamy potato and spicy chorizo always brings back memories of European travels & bustling street markets filled with delicious aromas.
Ingredients
- Leeks: 2 large, sliced (white & light green parts only)
- Potatoes: 500 g (about 1 lb), peeled & 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 & black pepper: to taste
- Olive oil: 2 tbsp
- Chopped parsley: for garnish (optional)
- Crusty bread: for serving (optional)
Instructions
- Brown chorizo:
- Heat olive oil in large pot over medium heat. Add chorizo & cook 3 to 4 minutes, stirring, until browned & oil is tinted. Remove about half with spoon & set aside for garnish.
- Soften veggies:
- Add onion, garlic, leeks; cook 5 minutes, stirring, until softened but not browned.
- Build flavor:
- Stir in potatoes & smoked paprika; cook 2 minutes.
- Simmer soup:
- Pour in stock & bring to boil. Reduce heat & simmer 20 minutes until potatoes are tender.
- Blend:
- Use stick blender to partially blend soup, leaving some chunks for texture. (Blend half in blender & return if preferred.)
- Finish:
- Stir in cream (optional), return reserved chorizo, & season with salt & pepper. Heat through 2 to 3 minutes.
- Serve:
- Ladle into bowls, garnish with parsley & serve with crusty bread if desired.
Save Our family gathers around the table with this soup every autumn. It is a tradition to share stories & laughter as we dip crusty bread into the warm, flavorful broth.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender, knife, cutting board are needed for this recipe.
Allergen Information
Contains dairy if cream is used. Chorizo may have gluten or other allergens; always check all ingredient labels carefully.
Nutritional Information
Each serving provides 375 calories, 21 g total fat, 33 g carbohydrates & 14 g protein.
Save Enjoy this soup steaming hot with your favorite crusty bread. Garnish generously with parsley for freshness & color.
Recipe Questions & Answers
- → Can I make this dish vegetarian?
Yes, replace chorizo with smoked tofu and use vegetable stock to maintain rich flavors without meat.
- → What is the best way to cook the chorizo?
Cook the chorizo in olive oil over medium heat until browned and fragrant to release its spicy oils into the dish.
- → Is blending the entire dish necessary?
Partial blending is recommended to keep a balance of creamy texture and small chunks for mouthfeel and heartiness.
- → Can I omit the cream?
Yes, omitting the cream results in a lighter texture while still preserving the dish’s rich flavor.
- → What spices complement this combination?
Smoked paprika adds warmth and smokiness, which pairs well with the chorizo and root vegetables.