Save This hearty Potato, Leek and Chorizo Soup is the ultimate comfort food for chilly days. It brings together the sweetness of sautéed leeks, the creaminess of tender potatoes, and the bold, smoky flavor of chorizo to create a satisfying meal that is both easy to make and deeply flavorful.
Save Perfect for a family dinner or a cozy lunch, this European-inspired soup offers a beautiful balance of textures. Whether you prefer it chunky or partially blended for a silkier finish, the vibrant red oil from the chorizo adds a stunning visual touch and a hit of spice that elevates every spoonful.
Ingredients
- 2 large leeks, cleaned and sliced (white and light green parts only)
- 2 medium potatoes (about 400 g), peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 150 g chorizo sausage, sliced or diced
- 1 liter (4 cups) chicken or vegetable stock (gluten-free if needed)
- 100 ml (about 1/2 cup) heavy cream (optional, for extra richness)
- 2 tbsp olive oil
- 1 bay leaf
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley
- Crusty bread, to serve
Instructions
- Step 1
- Heat the olive oil in a large pot over medium heat. Add the chorizo and fry for 3–4 minutes, stirring, until the oil turns red and the chorizo is slightly crisp. Remove half the chorizo and set aside for garnish.
- Step 2
- Add the onion, leeks, and garlic to the pot. Cook gently for 5–7 minutes until soft and fragrant.
- Step 3
- Stir in the potatoes, smoked paprika, and bay leaf. Cook for 2 minutes.
- Step 4
- Pour in the stock, bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until potatoes are tender.
- Step 5
- Remove the bay leaf. For a chunkier soup, leave as is; for a creamier texture, partially blend with an immersion blender.
- Step 6
- Stir in the cream (if using), season with salt and pepper, and simmer for 2 more minutes.
- Step 7
- Ladle into bowls, top with reserved chorizo and parsley. Serve hot with crusty bread.
Zusatztipps für die Zubereitung
Use a sharp knife and cutting board to prep your vegetables efficiently. To ensure a smooth texture, ensure the leeks are thoroughly cleaned of any grit before slicing. A large soup pot is essential for even simmering.
Varianten und Anpassungen
For a lighter version of this soup, you can simply omit the heavy cream. If chorizo isn't available, any smoked sausage makes a fine substitute. For those who enjoy more heat, adding a pinch of chili flakes provides an extra kick. Ensure you use gluten-free stock and bread to keep the meal gluten-free.
Serviervorschläge
Serve the soup hot in deep bowls, making sure to top each portion with the reserved crispy chorizo and a sprinkle of fresh parsley. A side of warm, crusty bread is the perfect accompaniment for dipping into the rich broth.
Save This Potato, Leek and Chorizo Soup is a versatile and satisfying meal that brings warmth and flavor to any table. With its simple steps and impressive results, it is sure to become a favorite addition to your recipe rotation.
Recipe Guide
- → Can I make this soup ahead of time?
Yes, this soup keeps well in the refrigerator for up to 3 days. Store in an airtight container and reheat gently on the stovetop, adding a splash of stock if needed to adjust consistency.
- → What type of potatoes work best?
Waxy or all-purpose potatoes like Yukon Gold work beautifully as they hold their shape while becoming tender. Russet potatoes will create a thicker, more starchy texture if you prefer that consistency.
- → Can I freeze this soup?
The soup freezes well for up to 2 months if you omit the cream. Add cream when reheating for best texture. Cool completely before transferring to freezer-safe containers, leaving room for expansion.
- → How do I properly clean leeks?
Slice leeks lengthwise, then rinse under cold running water, separating the layers to remove any trapped dirt or sand. Pat dry before slicing into rounds for the soup.
- → What can I substitute for chorizo?
Smoked sausage, andouille, or Spanish-style salchichón work well. For a milder flavor, try Italian sausage. Vegetarians can use smoked paprika and extra olive oil to replicate the smoky depth.
- → Should I blend the soup completely?
This is a matter of preference. Leaving it chunky provides texture, while partial blending creates a creamy base with chunks of potato and chorizo. Fully blending makes it silky smooth.