A flavorful blend of potatoes, leeks, and spicy chorizo creating a warm, hearty bowl.
# What You'll Need:
→ Vegetables
01 - 2 large leeks, white and light green parts sliced
02 - 1.1 lb peeled and diced potatoes
03 - 2 cloves garlic, minced
04 - 1 medium onion, chopped
→ Meats
05 - 5.3 oz chorizo sausage, sliced or diced
→ Liquids
06 - 4 cups chicken or vegetable stock
07 - 1/2 cup heavy cream (optional)
→ Spices & Seasoning
08 - 1 tsp smoked paprika
09 - Salt and freshly ground black pepper, to taste
10 - 2 tbsp olive oil
→ Garnish
11 - Chopped fresh parsley (optional)
12 - Crusty bread (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chorizo and cook 3–4 minutes, stirring occasionally, until browned and oil is red-tinted. Remove half with a slotted spoon and set aside for garnish.
02 - Add onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring often, until softened without browning.
03 - Stir in diced potatoes and smoked paprika. Cook for 2 minutes to combine flavors.
04 - Pour in stock and bring to a boil. Reduce heat and simmer 20 minutes until potatoes are very tender.
05 - Partially blend soup using a stick blender, leaving some chunks for texture. Alternatively, blend half in a blender and return to the pot.
06 - Stir in cream if using, add reserved chorizo back, and season with salt and pepper. Heat through for 2–3 minutes.
07 - Ladle into bowls, garnish with parsley, and serve with crusty bread if desired.
