Potato Leek Chorizo

The first time I made this soup was during a brutally cold February weekend when my apartment heating decided to quit. I needed something that would warm me from the inside out, and the combination of smoky chorizo and creamy potatoes did exactly that. The kitchen filled with this incredible aroma of rendered paprika and gentle leeks, making the whole building feel cozy despite the temperature outside. My neighbor actually knocked on my door to ask what smelled so good. That afternoon turned into an impromptu soup sharing session.

Last winter, my friend Elena came over feeling completely defeated by a terrible week at work. I put a pot of this soup on, and something about the ritual of frying the chorizo until the kitchen smelled like a Spanish tapas bar shifted everything. We sat at my counter with crusty bread, dipping and eating in comfortable silence while snow fell outside the window. She left with a full container and a noticeably lighter spirit.

Ingredients

• 2 large leeks: The white and light green parts bring this subtle sweetness that balances beautifully against the chorizo. I have learned to clean them thoroughly by slicing lengthwise and rinsing under running water.
• 2 medium potatoes: About 400g works perfectly. Yukon Gold or Russet potatoes break down just enough to thicken the soup while still holding their shape.
• 1 medium onion: This creates the aromatic foundation. Yellow onion offers the right sweetness without overpowering the leeks.
• 2 cloves garlic: Minced fresh, never jarred. The garlic mellows into the background but adds essential depth.
• 150 g chorizo sausage: This is the soul of the dish. I prefer slicing it into coins so you get these crisp-edged bites throughout the soup.
• 1 liter chicken or vegetable stock: Quality matters here since the broth carries all the flavors. Check labels if you need this to be gluten-free.
• 100 ml heavy cream: Completely optional but transforms the soup into something luxurious. A splash right at the end makes all the difference.
• 2 tbsp olive oil: For getting the chorizo rendering properly. The fat from the chorizo will join the party too.
• 1 bay leaf: A classic soup herb that adds this subtle earthy note. Do not forget to fish it out before serving.
• 1/2 tsp smoked paprika: This amplifies the chorizos smoky character. A little goes a long way.
• Salt and black pepper: Wait until the end to season. The chorizo contributes quite a bit of salt already.

Instructions

Render the chorizo:

Heat the olive oil in a large pot over medium heat and add the sliced chorizo. Cook for about 4 minutes until the sausage is slightly crisp and that gorgeous red oil has released into the pan. Scoop out half and set it aside for that final garnish that makes this soup feel restaurant-worthy.

Soften the aromatics:

Add the onion, leeks, and garlic to the pot with all that flavorful chorizo oil. Cook gently for 5 to 7 minutes, stirring occasionally. The leeks should become translucent and fragrant but not browned.

Add potatoes and spices:

Stir in the diced potatoes, smoked paprika, and bay leaf. Let everything cook together for about 2 minutes. This step wakes up the paprika and starts coating the potatoes in fat.

Simmer the soup:

Pour in the stock and bring it to a boil, then immediately reduce heat. Let it simmer uncovered for 20 minutes until the potatoes are completely tender when pierced with a fork.

Choose your texture:

Remove the bay leaf first. For a chunky rustic soup, leave it exactly as is. For something creamier, give it a few quick pulses with an immersion blender while leaving some potato pieces intact.

Finish and serve:

Stir in the cream if you are using it, then season with salt and pepper. Simmer for 2 more minutes to meld the flavors. Ladle into bowls and top with those reserved crispy chorizo bits and fresh parsley.

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This soup has become my go-to for those nights when I need comfort but want something more sophisticated than plain chicken noodle. The way the smoky chorizo weaves through the creamy base makes every spoonful feel complete.

Getting The Texture Right

I have found that partially blending the soup creates the perfect balance between rustic and refined. Just a few pulses with the immersion blender breaks down some potatoes into a creamy base while leaving visible chunks for texture. You want to still recognize potato pieces in your spoon.

Make It Ahead

This soup actually tastes better the next day. The flavors have more time to marry, and the potatoes continue to release starch into the broth. Store it in the refrigerator for up to three days. Reheat gently over medium-low heat, adding a splash of water or stock if it has thickened too much.

Serving Suggestions

A hunk of crusty bread is non-negotiable here. I like to rub a raw garlic clove over warm bread for extra flavor. A simple green salad with bright vinaigrette cuts through the richness nicely. For a more substantial meal, a grilled cheese sandwich with sharp cheddar works beautifully.

• Warm your bowls before serving to keep the soup hotter longer
• A drizzle of good olive oil on top adds a lovely finish
• Extra smoked paprika as garnish emphasizes the chorizo flavor

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There is something deeply satisfying about a soup that delivers this much flavor with such simple ingredients. It has saved many cold nights and comforted many friends.

Frequently Asked Questions

→ Can I make this dish vegetarian?

Yes, easily! Omit the chorizo and use vegetable stock. You could add smoked paprika or a dash of liquid smoke for a hint of smoky flavor. Consider adding some smoked tofu or cannellini beans for extra substance.

→ What's the best way to store leftovers?

Store any remaining portions in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. If you've added cream, it might separate slightly upon reheating but will still taste delicious.

→ Can I substitute the chorizo?

Absolutely. Smoked sausage, bacon lardons, or even a spicy Italian sausage would work well for a similar flavor profile. For a non-pork option, consider a smoked chicken or turkey sausage.

→ How can I make this dish spicier?

To add more heat, increase the amount of smoked paprika or use a hot smoked paprika instead of sweet. A pinch of chili flakes added with the garlic and onions will also give it a lovely kick.

→ What are good accompaniments for this meal?

This hearty preparation is wonderful with crusty bread for dipping, a fresh green salad with a light vinaigrette, or even a simple grilled cheese sandwich for a comforting pairing.

→ Can I prepare this dish ahead of time?

Yes, you can prepare it a day in advance. The flavors often deepen overnight. If you plan to blend it, do so just before serving for the best texture. If adding cream, stir it in just before the final reheat.