Pin A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
I still remember the first chilly evening I made this soup, filling the kitchen with warm aromas of paprika and chorizo. It quickly became a favorite for cozy family dinners.
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: optional, for garnish
- Crusty bread: optional, for serving
Instructions
- Sauté chorizo:
- Heat olive oil in a large pot over medium heat. Add 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.
- Cook vegetables:
- Add onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add potatoes and paprika:
- Stir in potatoes and smoked paprika. Cook for 2 minutes.
- Simmer soup:
- Pour in stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Blend soup:
- Use a stick blender to partially blend 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 cream (if using), return reserved chorizo, and season with salt and pepper. Heat through for 2–3 minutes.
- Garnish and serve:
- Ladle into bowls, garnish with parsley, and serve with crusty bread if desired.
Pin We love gathering around the table with warm bowls of this soup, each of us sinking our spoons into creamy potatoes and savoring the spicy chorizo. It brings comfort and joy to even the busiest evenings.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, cutting board.
Allergen Information
Contains dairy (if using cream). Chorizo may contain gluten or other allergens. Always check stock and sausage ingredients for allergens.
Nutritional Information (per serving)
Calories: 375. Total Fat: 21 g. Carbohydrates: 33 g. Protein: 14 g.
Pin Enjoy your comforting bowl of soup with a sprinkle of parsley and a side of crusty bread for an extra treat.
Recipe Q&A
- → Can I make this soup vegetarian?
Yes, substitute chorizo with smoked tofu and use vegetable stock instead of chicken stock for a vegetarian-friendly version.
- → How can I adjust the spice level?
Add a pinch of chili flakes along with the smoked paprika to increase the heat according to your taste.
- → Is it necessary to blend the soup completely?
Partial blending is recommended to maintain some texture and chunks for a more interesting mouthfeel.
- → Can I omit the cream?
Yes, the cream is optional and can be omitted or replaced with milk for a lighter consistency.
- → What are good accompaniments to serve with this soup?
Crusty bread and a sprinkle of fresh parsley make ideal accompaniments to enrich the flavors and texture.
