A creamy blend of potatoes, leeks, and spicy chorizo in a warm, satisfying bowl perfect for cool days.
# Ingredient List:
→ Vegetables
01 - 2 large leeks (white and light green parts only), sliced
02 - 1 lb potatoes, peeled and diced
03 - 2 cloves garlic, minced
04 - 1 medium onion, chopped
→ Meats
05 - 5 oz chorizo sausage, sliced or diced
→ Liquids
06 - 4 cups chicken or vegetable stock
07 - ½ cup heavy cream (optional)
→ Spices & Seasoning
08 - 1 tsp smoked paprika
09 - Salt and freshly ground black pepper, to taste
10 - 2 tbsp olive oil
→ Garnish
11 - Chopped fresh parsley (optional)
12 - Crusty bread (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chorizo and cook 3–4 minutes, stirring occasionally, until browned and oil is red-tinged. Remove half with slotted spoon and set aside.
02 - Add onion, garlic, and leeks to pot. Cook 5 minutes, stirring occasionally, until softened but not browned.
03 - Stir in diced potatoes and smoked paprika. Cook for 2 minutes, mixing frequently.
04 - Pour in stock and bring to a boil. Reduce heat to low and simmer 20 minutes until potatoes are tender.
05 - Use a stick blender to blend soup partially in pot, preserving some chunks for texture. Alternatively, blend half in a blender and return to pot.
06 - Stir in heavy cream if using, return reserved chorizo to pot, and season with salt and pepper. Heat through 2–3 minutes.
07 - Ladle into bowls, garnish with parsley, and serve with crusty bread if desired.
