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.

I first tried combining leeks and chorizo when looking for a new twist on classic potato soup, and the smoky sausage adds such wonderful depth of flavor.

Ingredients

• Leeks: 2 large (white and light green parts only), sliced
• Potatoes: 500 g (about 1 lb), peeled and diced
• Garlic: 2 cloves, minced
• Onion: 1 medium, chopped
• Chorizo sausage: 150 g (5 oz), sliced or diced
• Chicken or vegetable stock: 1 L (4 cups)
• Heavy cream (optional): 100 ml (1/2 cup)
• Smoked paprika: 1 tsp
• Salt and freshly ground black pepper: to taste
• Olive oil: 2 tbsp
• Chopped fresh parsley: for garnish (optional)
• Crusty bread: for serving (optional)

Instructions

Sauté Chorizo:

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

Cook Vegetables:

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

Add Potatoes and Paprika:

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

Simmer Soup:

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

Blend Soup:

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

Finish and Season:

Stir in cream (if using), return reserved chorizo to 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.

Pin

This soup quickly became a favorite at family dinners, especially when everyone gathers around the kitchen for a warm bowl after a day outdoors.

Required Tools

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

Allergen Information

Contains dairy if using cream. Chorizo may contain gluten or other allergens, so check labels. Always check stock and sausage ingredients for allergens.

Nutritional Information (per serving)

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

Pin

Enjoy this soup piping hot with crusty bread for dipping. It's even better the next day as flavors deepen!

Recipe FAQ

→ Can I make this without chorizo?

Yes, smoked tofu or additional vegetables can replace chorizo for a vegetarian option, using vegetable stock instead of meat-based stock.

→ Is it necessary to blend the soup completely?

No, partial blending keeps some chunks of potatoes and leeks for texture, enhancing the mouthfeel.

→ What spices enhance the flavor?

Smoked paprika is key for a smoky depth, with salt and pepper to balance the taste; chili flakes can add extra heat if desired.

→ How can I make this soup creamier?

Adding a splash of heavy cream at the end provides a smooth, rich finish, but it can be omitted for a lighter texture.

→ What is the best way to garnish this soup?

Reserved browned chorizo pieces and freshly chopped parsley make excellent garnishes that add flavor and a fresh touch.