Potato Leek Chorizo Soup

A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.

This soup quickly became a favorite in my kitchen during early autumn. The smoky chorizo brings a warm depth, while potatoes and leeks add a creamy, classic base everyone loves.

Ingredients

• Leeks: 2 large leeks (white and light green parts only), sliced
• Potatoes: 500 g (about 1 lb) potatoes, peeled and diced
• Garlic: 2 cloves garlic, minced
• Onion: 1 medium onion, chopped
• Chorizo: 150 g (5 oz) chorizo sausage, sliced or diced
• Stock: 1 L (4 cups) chicken or vegetable stock
• Heavy cream: 100 ml (1/2 cup) heavy cream (optional)
• Smoked paprika: 1 tsp smoked paprika
• Salt & pepper: Salt and freshly ground black pepper, to taste
• Olive oil: 2 tbsp olive oil
• Parsley: Chopped fresh parsley (optional)
• Bread: Crusty bread (optional)

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Brown Chorizo:

Heat the olive oil in a large pot over medium heat. Add the chorizo and cook for 3–4 minutes, stirring occasionally, until browned and the oil is tinted red. Remove about half of the chorizo with a slotted spoon and set aside for garnish.

Soften Vegetables:

Add the onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.

Add Potatoes & Spices:

Stir in the potatoes and smoked paprika. Cook for 2 minutes.

Simmer Soup:

Pour in the stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are very tender.

Blend Soup:

Use a stick blender to partially blend the soup in the pot, leaving some chunks for texture. (Alternatively, blend half the soup in a blender and return to the pot.)

Finish & Season:

Stir in the cream (if using), return the reserved chorizo to the pot, and season with salt and pepper to taste. Heat through for 2–3 minutes.

Serve:

Ladle into bowls, garnish with parsley and serve with crusty bread if desired.

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Enjoying this soup with crusty bread around the dinner table always brings everyone together, especially on chilly evenings.

Required Tools

Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, cutting board

Nutritional Information

Calories: 375, Total Fat: 21 g, Carbohydrates: 33 g, Protein: 14 g per serving

Diet & Allergens

Contains dairy (if using cream) and check chorizo for potential allergens

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Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Serve this warm soup for a cozy meal and enjoy the delicious layers of flavor in every spoonful.

Recipe Questions & Answers

→ Can I make this dish vegetarian?

Yes, you can substitute chorizo with smoked tofu and use vegetable stock instead of chicken stock for a vegetarian version.

→ Is it necessary to use cream?

The cream is optional; it adds richness but you can omit it or replace it with milk for a lighter texture.

→ How do I achieve the right texture?

Partially blending the mixture leaves some chunks for texture, balancing creaminess with bite.

→ Can I adjust the spice level?

Yes, adding chili flakes along with smoked paprika enhances the heat for a spicier flavor.

→ What breads pair well with this soup?

Crusty breads like baguette or sourdough complement the hearty flavors and add a satisfying crunch.

→ Are there any allergen concerns?

The dish may contain dairy if cream is used, and chorizo can include gluten or other allergens. Check ingredients carefully.