Pin this The smell hit me before I even opened the door: smoky, rich, and just a little sweet. My neighbor was making her famous potato and chorizo soup, and after one spoonful at her kitchen table, I knew I had to learn it. She talked me through it while stirring, her wooden spoon circling the pot like a conductor's baton. I scribbled notes on a napkin, went home, and made it that same night. It's been in my rotation ever since.
I made this the night before a snowstorm once, and by morning we had three bowls reheated on the stove while the world turned white outside. My partner dipped toast into it and declared it better than any restaurant soup. That's when I knew it wasn't just good, it was reliable. It became our cold weather ritual, the thing we crave when the temperature drops and the sky goes gray.
Ingredients
- Leeks: Use only the white and light green parts, and wash them well since dirt hides between the layers.
- Potatoes: Any waxy or all purpose variety works, I like Yukon Golds because they break down just enough to thicken the broth naturally.
- Chorizo sausage: Spanish chorizo is already cured and smoky, it releases red oil that becomes the soul of this soup.
- Chicken or vegetable stock: Homemade is lovely, but a good quality store bought works perfectly, just check the label if you need it gluten free.
- Heavy cream: This is optional but adds a silky finish, I skip it when I want something lighter.
- Olive oil: You only need a little since the chorizo renders its own fat.
- Smoked paprika: It echoes the chorizo and deepens the color.
- Bay leaf: One is enough, it adds a subtle earthiness you'll miss if you forget it.
- Garlic and onion: The aromatic backbone, cook them until they smell sweet and lose their sharpness.
Instructions
- Fry the chorizo:
- Heat olive oil in a large pot over medium heat and add the chorizo. Stir occasionally for 3 to 4 minutes until the edges crisp and the oil turns a deep red, then scoop out half and set it aside for topping later.
- Soften the vegetables:
- Toss in the onion, leeks, and garlic, stirring them into that flavored oil. Let them cook gently for 5 to 7 minutes until they soften and smell almost sweet.
- Add potatoes and spices:
- Stir in the diced potatoes, smoked paprika, and bay leaf. Let everything cook together for 2 minutes so the paprika blooms and coats the potatoes.
- Simmer the soup:
- Pour in the stock, bring it to a boil, then lower the heat and simmer uncovered for 20 minutes. The potatoes should be completely tender and starting to break apart at the edges.
- Blend if desired:
- Pull out the bay leaf, then use an immersion blender to partially puree the soup if you like it creamy. I usually blend about half and leave the rest chunky.
- Finish and season:
- Stir in the cream if using, taste, and add salt and pepper as needed. Simmer for 2 more minutes to bring everything together.
- Serve:
- Ladle into bowls and top with the reserved chorizo and a sprinkle of fresh parsley. Serve with crusty bread for dipping.
Pin this The first time I brought this to a potluck, someone asked if I'd been cooking all day. I laughed and told them it took less than an hour. They didn't believe me until I walked them through it later that week in my kitchen. Now she makes it for her family every other Sunday. That's the thing about this soup, it's generous enough to share and simple enough to pass along.
Choosing Your Texture
Some nights I want a thick, creamy bowl where every spoonful clings to the spoon. Other times I leave it chunky so I can see the potatoes and taste each ingredient separately. The immersion blender gives you control, just a few pulses and you can stop exactly where you want. If you don't have one, mash some of the potatoes with the back of a spoon against the side of the pot.
Making It Your Own
I've made this with smoked sausage when I couldn't find chorizo, and it was still delicious, just a little less vibrant. A pinch of chili flakes turns it into something with a gentle kick, perfect for when you want a little heat. If you're avoiding dairy, skip the cream entirely, the potatoes thicken it enough on their own and the flavor stays rich and satisfying.
Storage and Reheating
This soup keeps in the fridge for up to four days and actually tastes better the next day after the flavors marry. I store it in a big glass container and reheat it gently on the stove, adding a splash of stock or water if it's thickened too much. It also freezes well for up to three months, though I usually add the cream after reheating instead of before freezing.
- Let it cool completely before transferring to airtight containers.
- Freeze in individual portions so you can thaw just what you need.
- Garnish with fresh parsley and chorizo after reheating for the best presentation.
Pin this This soup has pulled me through late nights, cold weekends, and moments when I just needed something warm and uncomplicated. I hope it does the same for you.
Recipe Questions
- → Can I make this soup vegetarian?
Yes, simply omit the chorizo and use vegetable stock. Add smoked paprika and a drizzle of smoked olive oil to maintain the smoky depth of flavor.
- → What type of potatoes work best?
Starchy potatoes like Yukon Gold or Russets work wonderfully as they break down slightly, creating a naturally creamy texture while maintaining some chunks.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. If using cream, add it fresh when reheating rather than before freezing for best texture.
- → How do I properly clean leeks?
Slice the leeks lengthwise, then rinse under cold running water, separating the layers to remove any trapped dirt or sand between the leaves.
- → What can I substitute for chorizo?
Smoked sausage, andouille, or even bacon work well. For a milder option, try Italian sausage with added smoked paprika.
- → How can I make this soup thicker?
Blend more of the soup until smooth, or mash some potatoes against the side of the pot. You can also add a slurry of cornstarch and water.