Pin this A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
The first time I made this soup, the contrast between creamy potatoes and smoky chorizo was a hit with my friends. It quickly became a favorite for cozy gatherings when we craved something both filling and special.
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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 black pepper: to taste
- Olive oil: 2 tbsp
- Chopped parsley (optional): for garnish
- Crusty bread (optional): for serving
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Instructions
- Brown the Chorizo:
- Heat olive oil in a large pot over medium heat. Add chorizo, cook about 3 to 4 minutes, stirring occasionally, until browned and the oil is tinted red. Remove half of the chorizo and set aside for garnish.
- Soften Vegetables:
- Add onion, garlic, and leeks. Cook 5 minutes, stirring, until softened but not browned.
- Add Potatoes and Spices:
- Stir in potatoes and smoked paprika. Cook for 2 minutes.
- Simmer:
- Pour in stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are very tender.
- Blend for Texture:
- Use a stick blender to partially blend in the pot, leaving some chunks for texture. (Or blend half in a blender and return to pot.)
- Finish & Season:
- Stir in cream (if using), return reserved chorizo, and season with salt and pepper. Heat through 2 to 3 minutes.
- Serve:
- Ladle into bowls, garnish with parsley, and serve with bread if desired.
Pin this This soup always brings my family together at the table, where everyone adds their own twist: some extra chorizo, a sprinkle of parsley, or a slice of crusty bread on the side.
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Nutritional Information
Per serving: 375 calories, 21 g fat, 33 g carbohydrates, 14 g protein. Actual nutrition varies by toppings and optional cream.
Allergen Information
Contains dairy if cream is used. Chorizo and some stocks may contain gluten or other allergens; always check packaging.
Required Tools
Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, and cutting board are needed for preparation.
Pin this 
Enjoy this soup warm with a slice of crusty bread. The smoky aroma and creamy texture make it a perfect meal for chilly evenings.
Frequently Asked Recipe Questions
- → Can I make this soup vegetarian?
Yes, replace chorizo with smoked tofu and use vegetable stock to keep the flavors robust while avoiding meat.
- → Is heavy cream necessary for the bowl?
No, the cream is optional and can be omitted for a lighter texture or replaced with milk.
- → How do I keep some texture after blending?
Partially blend the soup using a stick blender or blend half and mix back to retain chunks and a pleasing mouthfeel.
- → What spices enhance the flavor?
Smoked paprika adds depth, and a pinch of chili flakes can introduce extra heat if desired.
- → Can I prepare this ahead of time?
Yes, the bowl reheats well and flavors develop further after resting overnight in the fridge.
