Potato, Leek and Chorizo Soup (Printable)

Hearty blend of creamy potatoes, sweet leeks, and smoky chorizo in a warming bowl 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

→ 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

# How-To:

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 the chorizo develops crispy edges. Remove half the chorizo and reserve for garnish.
02 - Add onion, leeks, and garlic to the pot with chorizo oil. Cook gently for 5 to 7 minutes until softened and fragrant.
03 - Stir in diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes to bloom the spices.
04 - Pour in stock and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Remove bay leaf. For chunky soup, leave as is. For creamier texture, partially blend using an immersion blender.
06 - Stir in cream if desired, season with salt and pepper, and simmer for 2 additional minutes.
07 - Ladle soup into bowls, top with reserved chorizo and fresh parsley. Serve immediately with crusty bread.

# Expert Advice:

01 -
  • It tastes like youve been cooking all day, but its done in under an hour with minimal effort.
  • The chorizo does all the heavy lifting for flavor, so theres no need for complicated spice blends or long simmering.
  • You can make it as chunky or creamy as you like, depending on your mood or who youre feeding.
  • Leftovers somehow taste even better the next day when all the flavors have melted into each other.
02 -
  • Dont skip rinsing the leeks—sand in soup is an unpleasant surprise that ruins the whole experience.
  • Reserve some chorizo before adding the vegetables, or it will soften too much and lose its texture.
  • Taste the soup before adding salt, especially if your stock is already well-seasoned or the chorizo is particularly salty.
  • If you blend the soup completely smooth, it can turn gluey from the potato starch, so pulse gently or leave some chunks.
03 -
  • Fry the chorizo until the edges are crispy—this adds texture and prevents the soup from feeling one-note.
  • Use an immersion blender in short bursts so you control the texture instead of accidentally turning it into baby food.
  • Let the soup rest for 10 minutes after cooking before serving—the flavors settle and the temperature becomes perfect for eating.
  • Always keep extra stock on hand in case the soup thickens too much as it sits.
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