Pin It There was a Saturday in November when the kitchen windows fogged up completely and I realized I'd been standing at the stove for twenty minutes, just stirring and inhaling. The smell of chorizo hitting hot olive oil does that—it pulls you in and holds you there. I'd thrown together this soup on a whim, using leeks I'd bought impulsively at the market and a tube of chorizo that had been lurking in the fridge. What came out of that pot wasn't just dinner, it was the kind of bowl that makes you forget about the cold wind rattling the back door.
I made this for my neighbor once after she mentioned feeling under the weather. She texted me two hours later asking if I'd put something illegal in it because she couldn't stop eating it. I hadn't—it was just the way the sweet leeks melted into the potatoes and how that paprika lingered warmly at the back of your throat. She still asks for it every winter, and I never tell her how easy it actually is.
Ingredients
- Leeks: Use only the white and pale green parts, and wash them obsessively because grit hides between the layers like it has a personal vendetta against your teeth.
- Potatoes: Any waxy or all purpose variety works beautifully here since they'll break down just enough to thicken the broth naturally without turning to mush.
- Chorizo sausage: The star of the show, releasing its smoky, paprika laced oil into everything it touches and creating a base you simply cannot replicate with anything else.
- Chicken or vegetable stock: Go for a good quality one if you can, because this soup is simple enough that every ingredient really shows up and speaks.
- Heavy cream: Totally optional, but it turns the soup velvety and indulgent if you're in the mood to treat yourself a little.
- Olive oil: Just enough to get things started and coax out all those gorgeous flavors from the chorizo right from the beginning.
- Smoked paprika: Echoes the chorizo's smokiness and deepens the whole pot with just half a teaspoon.
- Bay leaf: Adds a subtle herbal note that you won't quite notice until you make it without one and realize something's missing.
Instructions
- Crisp the chorizo:
- Heat olive oil in a large pot over medium heat, then add the chorizo and let it sizzle for 3 to 4 minutes, stirring occasionally. You'll see the oil turn this brilliant red orange, and the edges of the chorizo will crisp up just slightly—pull out half of it now and set it aside for topping later.
- Soften the aromatics:
- Toss the onion, leeks, and garlic into the pot with the remaining chorizo and cook gently for 5 to 7 minutes. You want them soft, sweet, and fragrant, not browned—low and slow is your friend here.
- Build the base:
- Stir in the diced potatoes, smoked paprika, and bay leaf, letting everything cook together for about 2 minutes so the spices bloom and coat the vegetables. It smells incredible at this point, and you'll be tempted to stop and just inhale.
- Simmer until tender:
- Pour in the stock, bring it up to a boil, then dial it back to a gentle simmer and let it cook uncovered for 20 minutes. The potatoes should be completely tender and starting to break down at the edges, thickening the broth naturally.
- Blend or leave chunky:
- Fish out the bay leaf, then decide what texture you're after—leave it rustic and chunky, or use an immersion blender to partially puree it into something creamier. I usually go halfway, blending just enough to thicken it but leaving some potato chunks intact.
- Finish and serve:
- Stir in the cream if you're using it, taste and adjust the salt and pepper, then simmer for 2 more minutes. Ladle into bowls, scatter the reserved crispy chorizo and fresh parsley on top, and serve it hot with good crusty bread for dipping.
Pin It One evening I served this to a friend who swore she didn't like potatoes in soup. She finished her bowl, looked up sheepishly, and asked if there was more. I didn't gloat out loud, but I did feel a quiet thrill watching her go back for seconds. Food has a way of changing minds when you're not trying too hard to prove anything.
How to Store and Reheat
This soup keeps beautifully in the fridge for up to four days, and honestly tastes even better the next day after all the flavors have had time to meld. I store it in a large glass container and reheat individual portions gently on the stovetop, adding a splash of stock or water if it's thickened up too much. If you froze it without the cream, it'll last about three months—just stir in fresh cream after reheating if you want that richness back.
Swaps and Variations
If you can't find chorizo or want something milder, smoked sausage or even diced pancetta will give you a similar savory backbone. I've made a vegetarian version by skipping the meat entirely and upping the smoked paprika, then finishing it with a drizzle of good olive oil and some crispy fried shallots on top. You can also throw in a handful of kale or spinach in the last few minutes of cooking for extra greens, and it folds right in without fuss.
Serving Suggestions
I love this soup with a thick slice of sourdough toasted until it's golden and rubbed lightly with a garlic clove. A simple green salad dressed with lemon and olive oil on the side keeps things balanced and fresh. If you're feeding a crowd, set out little bowls of extra parsley, chili flakes, and grated Manchego so everyone can customize their bowl.
- Serve with warm garlic bread or a baguette for dipping and soaking up every last bit of broth.
- Pair it with a crisp white wine or a light Spanish red to complement the smoky chorizo.
- Garnish with a swirl of good olive oil and a crack of black pepper right before serving for an extra touch.
Pin It This soup has gotten me through gray afternoons and unexpected guests with equal grace. I hope it does the same for you.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes, simply omit the chorizo and use vegetable stock. Add smoked paprika and a drizzle of olive oil to replicate the smoky depth, or include smoked tofu for protein.
- → How do I store leftover soup?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock if it has thickened. Freezes well for up to 2 months.
- → What type of potatoes work best?
Yukon Gold or russet potatoes are ideal as they break down slightly during cooking, creating a naturally creamy texture. Waxy potatoes like red potatoes will hold their shape better if you prefer chunkier soup.
- → Can I use a different type of sausage?
Absolutely. Smoked sausage, andouille, or Italian sausage make excellent substitutes. Each brings its own flavor profile while maintaining the hearty, warming character of the dish.
- → How can I make the soup thicker?
Blend more of the soup with an immersion blender, or mash some potatoes against the pot side. Alternatively, simmer uncovered for an additional 10 minutes to reduce and thicken naturally.
- → Is this soup spicy?
The heat level depends on your chorizo variety. Spanish chorizo is typically mild and smoky, while some versions can be spicier. Add chili flakes if you prefer extra heat.