Potato, Leek and Chorizo Soup (Printable Version)

Hearty blend of creamy potatoes, sweet leeks, and smoky chorizo—perfect comfort for chilly days.

# What You'll Need:

→ Vegetables

01 - 2 large leeks, cleaned and sliced (white and light green parts only)
02 - 2 medium potatoes (approximately 14 oz), peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced

→ Meats

05 - 5.3 oz chorizo sausage, sliced or diced

→ Liquids

06 - 4 cups chicken or vegetable stock (gluten-free if needed)

→ Dairy

07 - 1/2 cup heavy cream (optional, for extra richness)

→ Oils & Seasonings

08 - 2 tbsp olive oil
09 - 1 bay leaf
10 - 1/2 tsp smoked paprika
11 - Salt and freshly ground black pepper, to taste

→ Garnishes

12 - Chopped fresh parsley
13 - Crusty bread, to serve

# How to Prepare:

01 - Heat olive oil in a large pot over medium heat. Add chorizo and fry for 3 to 4 minutes, stirring frequently, until the oil turns red and chorizo develops slight crispness. Remove half the chorizo and reserve for garnish.
02 - Add onion, leeks, and garlic to the pot with remaining chorizo. Cook gently for 5 to 7 minutes until soft and fragrant.
03 - Stir in diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes, stirring occasionally.
04 - Pour in stock and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Remove bay leaf. For chunky consistency, leave as is. For creamier texture, partially blend using an immersion blender.
06 - Stir in cream if desired. Season with salt and pepper to taste. Simmer for 2 additional minutes.
07 - Ladle soup into bowls and top with reserved chorizo and fresh parsley. Serve hot with crusty bread on the side.

# Expert Suggestions:

01 -
  • The chorizo releases its smoky oils right into the base, flavoring everything without extra effort.
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • You can make it as smooth or as chunky as your mood requires that day.
  • Leftovers somehow taste even better the next morning, reheated in a small pot with extra black pepper.
02 -
  • Don't skip removing half the chorizo early, those crispy pieces on top add texture and a hit of concentrated flavor that gets lost if everything simmers together.
  • If your leeks aren't cleaned thoroughly, you'll end up with grit in the soup, so take the extra minute to rinse between every layer after slicing them open.
  • Taste before adding salt at the end, chorizo and stock can be salty enough on their own and it's easy to overdo it.
03 -
  • Use waxy potatoes like Yukon Gold if you want the soup to stay chunky, or starchy ones like Russets if you prefer it to break down and thicken more naturally.
  • Let the chorizo render its fat fully before adding the vegetables, that flavored oil is the secret to the soup's deep, smoky base.
  • If you're making this ahead, stop before adding the cream, then stir it in when you reheat so it stays silky and doesn't curdle.
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