Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
This soup quickly became a favorite in my kitchen for its bold flavors and effortless preparation. I especially love how the smoked paprika and chorizo infuse every spoonful with warmth—the perfect dish for chilly evenings.
Ingredients
- Leeks: 2 large leeks (white and light green parts only), sliced
- Potatoes: 500 g (about 1 lb) potatoes, peeled and diced
- Garlic: 2 cloves garlic, minced
- Onion: 1 medium onion, 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 black pepper: To taste
- Olive oil: 2 tbsp
- Parsley (optional): Chopped, for garnish
- Crusty bread (optional): For serving
Instructions
- Cook 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 vegetables:
- Add the onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add potatoes and paprika:
- Stir in the potatoes and smoked paprika. Cook for 2 minutes.
- Add stock and simmer:
- Pour in the stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are very tender.
- Partially blend:
- 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.)
- Add cream and finish:
- 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.
Save Whenever I serve this soup, it brings everyone together—especially on rainy afternoons when we all crave something cozy and filling. My family always asks for extra crusty bread to soak up every last drop.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chef's knife, and cutting board are needed for this recipe.
Allergen Information
Contains dairy if using cream. Chorizo may contain gluten or other allergens; always check the labels on stock and sausage ingredients to ensure the soup fits your dietary needs.
Nutritional Information
Each serving provides approximately 375 calories with 21 g fat, 33 g carbohydrates, and 14 g protein.
Save This soup is easy to adapt to your taste and reheats beautifully. Enjoy a hearty bowl any time you need warming comfort.
Recipe Guide
- → Can I make this soup vegetarian?
Yes, substitute the chorizo with smoked tofu and use vegetable stock instead of chicken stock for a vegetarian option.
- → Is it necessary to blend the entire soup?
No, blending half or partially blending the soup keeps some texture and chunks, enhancing the mouthfeel.
- → Can I omit the cream?
Yes, omitting the cream results in a lighter version without affecting the core flavors.
- → What type of chorizo works best here?
A cured, spicy chorizo sausage adds smoky flavor and richness when browned before simmering.
- → What garnishes complement this dish?
Fresh chopped parsley adds brightness, and crusty bread makes a perfect accompaniment for dipping.
- → How long does preparation take?
Preparation takes about 15 minutes, with an additional 30 minutes for cooking to achieve tender vegetables and fully melded flavors.