Pin It A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
I remember making this soup for my family on a rainy weekend& it instantly became a new favorite thanks to the mingling of smoky chorizo and creamy potatoes.
Ingredients
- Leeks: 2 large (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: for garnish (optional)
- Crusty bread: for serving (optional)
Instructions
- Brown the chorizo:
- 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.
- Sauté the vegetables:
- Add the onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add potatoes and spices:
- Stir in the potatoes and smoked paprika. Cook for 2 minutes.
- Simmer the soup:
- Pour in the stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are very tender.
- Blend for texture:
- 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.)
- Finish and season:
- 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.
- Serve:
- Ladle into bowls, garnish with parsley and serve with crusty bread if desired.
Pin It Gathering at the table, we all reached for second helpings, dipping warm bread into steaming bowls on a chilly autumn night.
Substitutions
Try smoked tofu and vegetable stock for a vegetarian spin, or add a pinch of chili flakes for more heat.
Required Tools
You will need a large soup pot, wooden spoon, slotted spoon, stick blender, chef's knife, and a cutting board.
Nutrition Information
Each serving provides around 375 calories, 21 g fat, 33 g carbohydrates, and 14 g protein.
Pin It This comforting bowl is best enjoyed fresh out of the pot& share it with friends for extra warmth.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes, substitute chorizo with smoked tofu and use vegetable stock instead of chicken stock for a vegetarian version without sacrificing flavor.
- → How can I make the soup spicier?
Add a pinch of chili flakes along with the smoked paprika during cooking to increase the heat and depth of flavor.
- → Is it necessary to use cream?
Cream is optional and adds richness, but the soup can be enjoyed without it or replaced with milk for a lighter texture.
- → What is the best way to blend the soup?
Use a stick blender to partially blend the soup, leaving some chunks for texture. Alternatively, blend half of it separately then return to the pot.
- → How should I garnish this dish?
Chopped fresh parsley and reserved cooked chorizo make ideal garnishes, adding color and an herby punch.
- → Can I prepare this in advance?
Yes, the soup can be cooked ahead and reheated gently before serving. Stir well when warming to maintain texture.