Potato, Leek and Chorizo Soup (Printable)

Hearty soup with creamy potatoes, sweet leeks, and smoky chorizo—perfect for chilly days.

# What You Need:

→ Vegetables

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

→ Meats

05 - 5.3 oz chorizo sausage, sliced or diced

→ Liquids

06 - 4 cups chicken or vegetable stock

→ Dairy

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

→ Oils and 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 to 4 minutes, stirring frequently, until the oil turns red and chorizo becomes slightly crisp. Remove half the chorizo and reserve for garnish.
02 - Add onion, leeks, and garlic to the pot. Cook gently for 5 to 7 minutes, stirring occasionally, until vegetables are soft and fragrant.
03 - Stir in potatoes, smoked paprika, and bay leaf. Cook for 2 minutes until fragrant and well combined.
04 - Pour in stock and bring to a boil over medium-high heat. Reduce heat and simmer uncovered for 20 minutes until potatoes are fully tender.
05 - Remove bay leaf. For chunky texture, leave as is. For creamier consistency, partially blend using an immersion blender, pulsing until desired thickness is achieved.
06 - Stir in heavy cream if using. Season with salt and freshly ground black pepper to taste. Simmer for 2 additional minutes.
07 - Ladle soup into bowls. Top with reserved chorizo and fresh parsley. Serve immediately with crusty bread on the side.

# Expert Tips:

01 -
  • The chorizo turns the oil a gorgeous burnt orange and flavors everything it touches.
  • It comes together in under an hour but tastes like you simmered it all day.
  • You can blend it smooth or leave it chunky depending on your mood.
  • It reheats beautifully, so leftovers taste even better the next day.
02 -
  • Don't skip setting aside half the chorizo at the start, those crispy pieces on top make every spoonful better.
  • If your leeks aren't washed well, you'll end up with grit in the soup, slice them first then rinse in a bowl of cold water.
  • Taste before adding salt since chorizo and stock can both be salty on their own.
03 -
  • Use a potato that holds its shape if you want a chunkier soup, or a starchy variety like russet if you prefer it naturally creamy.
  • Toast your bread in the oven with a drizzle of olive oil and a pinch of salt, it becomes the perfect vehicle for soaking up every last drop.
  • If you want deeper color, add an extra pinch of smoked paprika when you stir in the stock.
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