Hearty blend of creamy potatoes, sweet leeks, and smoky chorizo. A comforting dish perfect for chilly days.
# What You Need:
→ Vegetables
01 - 2 large leeks, white and light green parts only, cleaned and sliced
02 - 2 medium potatoes (about 14 ounces), peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
→ Meats
05 - 5 ounces chorizo sausage, sliced or diced
→ Liquids
06 - 4 cups chicken or vegetable stock (gluten-free if needed)
→ 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, to serve
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chorizo and fry for 3-4 minutes, stirring occasionally, until the oil turns red and chorizo is slightly crisp. Remove half the chorizo and reserve for garnish.
02 - Add onion, leeks, and garlic to the pot. Cook gently for 5-7 minutes until soft and fragrant, stirring occasionally to prevent browning.
03 - Stir in diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes to lightly coat the potatoes and bloom the spices.
04 - Pour in the stock and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes, until potatoes are tender when pierced with a fork.
05 - Remove and discard the bay leaf. For a chunky rustic soup, leave as is. For a creamier texture, partially blend with an immersion blender while leaving some potato pieces intact.
06 - Stir in the cream if using, then season with salt and pepper to taste. Simmer for 2 more minutes to heat through.
07 - Ladle hot soup into bowls. Top with reserved chorizo and chopped parsley. Serve immediately with crusty bread on the side.
