Potato, Leek and Chorizo Soup (Print Version)

Hearty soup blending creamy potatoes, sweet leeks, and smoky chorizo—perfect for chilly days. Ready in 50 minutes.

# What You'll Need:

→ Vegetables

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

→ Meats

05 - 5.3 ounces chorizo sausage, sliced or diced

→ Liquids

06 - 4 cups chicken or vegetable stock

→ Dairy

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

→ Oils & Seasonings

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

→ Garnishes

12 - Chopped fresh parsley
13 - Crusty bread for serving

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add chorizo and fry for 3-4 minutes, stirring frequently, until the oil turns red and chorizo develops slight crispness. Remove half the chorizo with a slotted spoon and reserve for garnish.
02 - Add chopped onion, sliced leeks, and minced garlic to the pot with remaining chorizo. Cook gently for 5-7 minutes, stirring occasionally, until vegetables soften and release their fragrance.
03 - Stir diced potatoes, smoked paprika, and bay leaf into the vegetable mixture. Continue cooking for 2 minutes to allow spices to bloom.
04 - Pour stock into the pot and bring to a rolling boil over high heat. Reduce heat to low and simmer uncovered for 20 minutes until potatoes are completely tender when pierced with a fork.
05 - Remove bay leaf from soup. For chunky consistency, leave as is. For creamier texture, use an immersion blender to partially purée the soup, leaving some texture intact.
06 - Stir in heavy cream if using, then season with salt and freshly ground black pepper to taste. Simmer for 2 additional minutes without boiling.
07 - Ladle soup into serving bowls, top each portion with reserved chorizo and fresh parsley. Serve immediately with crusty bread on the side.

# Expert Tips:

01 -
  • The chorizo releases its paprika-stained oil into every spoonful, turning ordinary vegetables into something deeply flavorful.
  • It comes together in under an hour but tastes like you spent the whole afternoon tending to it.
  • You can leave it chunky for texture or blend it smooth depending on your mood or who you're feeding.
  • It reheats beautifully, which means leftovers taste even better the next day when the flavors have really settled in.
02 -
  • Leeks hide dirt between their layers, so slice them first, then rinse thoroughly in a bowl of cold water and lift them out gently.
  • Don't blend the soup completely smooth unless you really want to, a bit of texture makes it feel more rustic and satisfying.
  • If your chorizo is very lean, you may need an extra drizzle of olive oil to get enough flavor into the base.
  • Taste before adding salt, both the chorizo and stock can be quite salty on their own.
03 -
  • Reserve some of the fried chorizo before adding the vegetables, it makes the best crispy, flavorful garnish and adds a textural contrast to the creamy soup.
  • If you want extra depth, deglaze the pot with a splash of white wine after cooking the aromatics and let it reduce before adding the stock.
  • For a spicier kick, add a pinch of chili flakes or use hot chorizo instead of the mild version.
  • Don't skip the bay leaf, it's subtle but it rounds out the flavor in a way that's hard to describe but easy to miss.
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