Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
I first made this soup for a chilly weekend lunch, and it quickly became a family favorite. The smoky chorizo pairs so well with the silky leeks and hearty potatoes, making every bite irresistible.
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: for garnish (optional)
- Crusty bread: for serving (optional)
Instructions
- Brown the 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.
- Sauté the 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 the soup:
- Pour in stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until 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 & 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.
- Garnish & serve:
- Ladle into bowls, garnish with parsley and serve with crusty bread if desired.
Save Recently, my kids asked for this soup on a rainy night and we all enjoyed it together by the fireplace with lots of laughter and second helpings.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or blender, chefs knife, and cutting board are helpful for preparing this recipe with ease.
Allergen Information
Contains dairy if using cream. Check chorizo and stock for gluten and other allergens if needed.
Nutritional Information
Each serving has about 375 calories, 21 g total fat, 33 g carbohydrates, and 14 g protein.
Save This soup is pure comfort—perfect for sharing, and even better the next day. Enjoy every warm spoonful!
Kitchen Q&A
- → What type of chorizo works best?
Use a spicy cured chorizo sausage that browns well, releasing flavorful oils to enrich the soup.
- → Can I substitute the cream?
Yes, omit cream or use milk for a lighter texture. Plant-based alternatives also work if preferred.
- → How do I achieve the right soup texture?
Partially blend the soup to keep some potato chunks, balancing creaminess with a bit of bite.
- → Is smoked paprika essential?
Smoked paprika adds a subtle warmth and depth, but regular paprika can be used if unavailable.
- → What garnishes complement this soup?
Fresh parsley adds brightness, and serving with crusty bread provides a satisfying contrast in texture.