Potato, Leek and Chorizo Soup (Printable)

Creamy potatoes, sweet leeks, and smoky chorizo come together in this warming, hearty soup perfect for cold days.

# What You'll Need:

→ Vegetables

01 - 2 large leeks, cleaned and sliced (white and light green parts only)
02 - 2 medium potatoes, 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chorizo and fry for 3 to 4 minutes, stirring frequently, until the oil turns red and chorizo is slightly crisp. Remove half the chorizo with a slotted spoon and set aside for garnish.
02 - Add chopped onion, sliced leeks, and minced garlic to the pot with remaining chorizo. Cook gently for 5 to 7 minutes, stirring occasionally, until vegetables are soft and fragrant.
03 - Stir in diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes, allowing spices to bloom and coat the vegetables.
04 - Pour stock into the pot and bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 20 minutes until potatoes are completely tender.
05 - Remove bay leaf from the soup. For chunky texture, leave as is; for creamier consistency, use an immersion blender to partially purée the soup, leaving some texture.
06 - Stir in heavy cream if desired. Season with salt and freshly ground black pepper to taste. Simmer for 2 additional minutes.
07 - Ladle soup into bowls. Top each portion with reserved chorizo pieces and chopped fresh parsley. Serve immediately with crusty bread on the side.

# Expert Hints:

01 -
  • The chorizo oils seep into every spoonful, turning simple vegetables into something rich and smoky without any effort.
  • It comes together in under an hour but tastes like you simmered it all afternoon with care.
  • You can make it as smooth or as chunky as your mood dictates, and it somehow works perfectly either way.
02 -
  • Do not skip setting aside half the chorizo at the beginning—those crispy bits on top add texture and a hit of flavor that makes each bowl feel intentional.
  • If your leeks aren't cleaned thoroughly, you'll end up with sandy soup, and no amount of delicious chorizo can save that experience.
  • Taste before adding extra salt because chorizo and stock can both be quite salty on their own, and it's easy to overdo it.
03 -
  • Fry the chorizo first and let it release its oils into the pot—that flavored base is what makes this soup sing from the very first spoonful.
  • Don't over blend if you want a heartier texture; just a few pulses with the immersion blender will thicken it while keeping some rustic charm.
  • Make a double batch and freeze half because future you will be grateful on a night when cooking feels impossible.
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