Save to Pinterest The smell of chorizo hitting hot olive oil is one of those scents that takes over the whole kitchen before you even realize what's happening. I was standing at the stove one rainy Tuesday, watching the oil turn that deep paprika-red, and thinking how satisfying it is when just one ingredient can announce itself so boldly. My neighbor knocked on the door halfway through chopping the leeks, drawn by the aroma drifting through the hallway. By the time the soup was done, I'd set an extra bowl on the table without even asking.
I made this soup the first time during a weekend when the weather turned unexpectedly cold and I had leeks wilting in the crisper. It felt like the kind of meal that required no occasion, just a solid reason to stand near the stove and stir something warm. My brother came over that night and ate two bowls without saying much, which is his version of a compliment. Since then, it's become my default when someone needs comfort without fuss.
Ingredients
- 2 large leeks, cleaned and sliced: Leeks carry a gentle sweetness that onions can't quite match, and they soften into silky ribbons in the broth; always split them lengthwise and rinse between the layers to catch any hidden grit.
- 2 medium potatoes, peeled and diced: These break down just enough to thicken the soup naturally, creating body without flour or cream if you want to skip the dairy.
- 1 medium onion, chopped: A quiet backbone that builds flavor in the background, especially once it's had a few minutes to sweat with the leeks.
- 2 cloves garlic, minced: Added early enough to mellow but late enough not to burn, garlic ties the chorizo and vegetables together without overpowering.
- 150 g chorizo sausage, sliced or diced: The star here, releasing smoky, spiced oils that stain everything delicious; I like using Spanish chorizo for deeper paprika flavor.
- 1 liter chicken or vegetable stock: The liquid foundation, and homemade or low-sodium store-bought both work as long as the flavor is clean and not too salty.
- 100 ml heavy cream: Optional, but it rounds out the sharpness of the chorizo with a velvety finish that clings to your spoon.
- 2 tbsp olive oil: Just enough to start the chorizo sizzling and coat the bottom of the pot.
- 1 bay leaf: Adds a subtle herbal note that you won't quite name but will miss if it's not there.
- 1/2 tsp smoked paprika: Doubles down on the smokiness and gives the broth a warm, rust-colored hue.
- Salt and freshly ground black pepper: Season toward the end, tasting as you go, since the chorizo and stock both carry their own salt.
- Chopped fresh parsley and crusty bread: For serving, because a sprinkle of green and something to dip makes the bowl feel complete.
Instructions
- Fry the chorizo:
- Heat the olive oil in a large pot over medium heat, then add the chorizo and fry for 3 to 4 minutes, stirring occasionally, until the edges crisp and the oil turns bright red. Remove half the chorizo with a slotted spoon and set it aside for topping later.
- Soften the aromatics:
- Add the onion, leeks, and garlic to the pot with the remaining chorizo, stirring to coat everything in the flavored oil, and cook gently for 5 to 7 minutes until soft and fragrant. The leeks should look almost translucent and smell faintly sweet.
- Add the potatoes and spices:
- Stir in the diced potatoes, smoked paprika, and bay leaf, cooking for about 2 minutes to let the paprika bloom and coat the vegetables. This step deepens the color and wakes up the spice.
- Simmer the soup:
- Pour in the stock, bring everything to a boil, then reduce the heat and let it simmer uncovered for 20 minutes, until the potatoes are fork-tender. The broth will start to thicken slightly as the potato starches release.
- Blend if desired:
- Remove the bay leaf, then use an immersion blender to partially puree the soup if you like it creamy, or leave it chunky for more texture. I usually blend about half and leave the rest intact.
- Finish and season:
- Stir in the heavy cream if using, taste, and adjust with salt and pepper as needed, then simmer for 2 more minutes to let everything marry. The cream should swirl in and turn the soup a soft, pale orange.
- Serve:
- Ladle the soup into bowls, top with the reserved crispy chorizo and a sprinkle of fresh parsley, and serve hot with crusty bread on the side. The contrast between the creamy soup and the crunchy chorizo on top is worth the extra step.
Save to Pinterest There was an evening last winter when I made this soup and forgot to set aside the chorizo for garnish. I stirred it all in, and while it still tasted wonderful, I missed that little burst of texture on top. Now I treat those crispy bits like a non-negotiable, the same way you wouldn't skip croutons on a Caesar salad. It's a small thing, but it's the small things that make a bowl of soup feel intentional instead of accidental.
How to Store and Reheat
This soup keeps beautifully in the fridge for up to four days, stored in an airtight container once it's cooled to room temperature. I reheat it gently on the stove over low heat, adding a splash of stock or water if it's thickened up overnight. The flavors deepen after a day, and the potatoes soak up even more of that smoky chorizo richness. If you've added cream, it may separate slightly when reheated, but a quick stir brings it back together without any trouble.
Make It Your Own
I've made this soup a dozen different ways depending on what's in the fridge or who I'm feeding. Sometimes I skip the cream entirely and let the potatoes do all the thickening, which makes it lighter but still satisfying. Other times I've added a handful of kale or spinach in the last few minutes, wilting it into the broth for color and a bit of bitterness that balances the richness. If you want more heat, a pinch of chili flakes or a diced fresh chili thrown in with the garlic works beautifully, and if chorizo isn't your thing, smoked sausage or even diced pancetta can step in without changing the soul of the dish.
Serving Suggestions
I almost always serve this with crusty bread, the kind with a chewy crust and an open crumb that soaks up the broth without falling apart. A simple green salad on the side with lemon vinaigrette cuts through the richness and makes it feel like a full meal. On particularly cold nights, I've been known to grate a little Manchego or Parmesan over the top just before serving, which melts into the soup and adds another layer of savory depth.
- Pair it with a bold red wine like Tempranillo or Rioja if you're feeling festive.
- Serve it in wide, shallow bowls so the garnishes don't sink and every spoonful looks as good as it tastes.
- Leftovers make an excellent lunch, reheated and eaten straight from a mug while standing at the counter.
Save to Pinterest This soup has a way of turning an ordinary weeknight into something that feels a little more intentional, a little more like home. I hope it does the same for you.
Recipe Questions & Answers
- → Can I make this soup vegetarian?
Yes, simply omit the chorizo and use vegetable stock. Add smoked paprika or liquid smoke for depth, and consider adding white beans or mushrooms for substance.
- → How do I store leftover soup?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock or water if needed to adjust consistency.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. If using cream, add it fresh when reheating rather than before freezing for best texture and flavor.
- → What type of potatoes work best?
Yukon Gold or Russet potatoes are ideal. Yukon Gold creates a creamier texture, while Russets offer a lighter, fluffier consistency when blended.
- → How can I make the soup thicker?
Blend more of the soup with an immersion blender, add an extra diced potato, or mash some potatoes against the pot side while cooking to release their starch.
- → What can I substitute for chorizo?
Try smoked sausage, Italian sausage, or bacon for similar richness. For a different flavor profile, use diced ham or pancetta with added smoked paprika.