Creamy potatoes, sweet leeks, and smoky chorizo come together in this warming European-inspired comfort bowl.
# Components:
→ Vegetables
01 - 2 large leeks, cleaned and sliced (white and light green parts only)
02 - 2 medium potatoes (about 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 extra richness)
→ Oils & 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
# Method:
01 - Heat the olive oil in a large pot over medium heat. Add the chorizo and fry for 3 to 4 minutes, stirring occasionally, until the oil turns red and the chorizo is slightly crisp. Remove half the chorizo and reserve for garnish.
02 - Add the chopped onion, sliced leeks, and minced garlic to the pot. Cook gently for 5 to 7 minutes until softened and fragrant.
03 - Stir in the diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes, allowing the spices to bloom.
04 - Pour in the stock and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Remove the bay leaf. For a chunkier soup, leave as is. For a creamier consistency, partially blend with an immersion blender.
06 - Stir in the heavy cream if using. Season with salt and freshly ground black pepper to taste. Simmer for 2 additional minutes.
07 - Ladle into bowls and top with reserved chorizo and fresh parsley. Serve hot with crusty bread.
