Can I make this dish vegetarian?

Yes, substitute the chorizo with smoked tofu and use vegetable stock instead of chicken stock to maintain a smoky, savory flavor.

What is the purpose of partially blending the soup?

Partially blending retains texture by leaving some potato and leek chunks, enhancing the eating experience with creamy and hearty bites.

For a lighter version, skip the cream or replace it with milk or plant-based alternatives to suit dietary preferences.

The chorizo brings a mild to moderate spice, complemented by smoky paprika; adjust seasoning or add chili flakes for extra heat.

Crusty bread is ideal for dipping and soaking up the rich broth; a fresh green salad also pairs well to balance the flavors.

A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.

This soup quickly became a family favorite during chilly evenings and always warms us up in the best way.

Vegetables: 2 large leeks (white and light green parts only) sliced, 500 g (about 1 lb) potatoes peeled and diced, 2 cloves garlic minced, 1 medium onion chopped
Meats: 150 g (5 oz) chorizo sausage sliced or diced
Liquids: 1 L (4 cups) chicken or vegetable stock, 100 ml (1/2 cup) heavy cream (optional)
Spices & Seasoning: 1 tsp smoked paprika, Salt and freshly ground black pepper to taste, 2 tbsp olive oil
Garnish (optional): Chopped fresh parsley, Crusty bread

Step 1:: Heat the olive oil in a large pot over medium heat. Add the chorizo and cook for 3 4 minutes stirring occasionally until browned and the oil is tinted red. Remove about half of the chorizo with a slotted spoon and set aside for garnish.
Step 2:: Add the onion, garlic, and leeks to the pot. Cook for 5 minutes stirring until softened but not browned.
Step 3:: Stir in the potatoes and smoked paprika. Cook for 2 minutes.
Step 4:: Pour in the stock and bring to a boil. Reduce the heat and simmer for 20 minutes or until the potatoes are very tender.
Step 5:: Use a stick blender to partially blend the soup in the pot, leaving some chunks for texture. (Alternatively, blend half the soup in a blender and return to the pot.)
Step 6:: Stir in the cream (if using), return the reserved chorizo to the pot, and season with salt and pepper to taste. Heat through for 2 3 minutes.
Step 7:: Ladle into bowls, garnish with parsley and serve with crusty bread if desired.

This soup brings everyone together especially on cold days when we share stories over warm bowls.

Large soup pot, Wooden spoon, Slotted spoon, Stick blender or countertop blender, Chefs knife, Cutting board

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

Calories 375, Total Fat 21 g, Carbohydrates 33 g, Protein 14 g per serving

Enjoy your warm bowl of potato leek and chorizo soup and feel free to customize it to your taste!

→ Can I make this dish vegetarian?: Yes, substitute the chorizo with smoked tofu and use vegetable stock instead of chicken stock to maintain a smoky, savory flavor.
→ What is the purpose of partially blending the soup?: Partially blending retains texture by leaving some potato and leek chunks, enhancing the eating experience with creamy and hearty bites.
→ Can I omit the cream or use alternatives?: For a lighter version, skip the cream or replace it with milk or plant-based alternatives to suit dietary preferences.
→ How spicy is the soup with chorizo and smoked paprika?: The chorizo brings a mild to moderate spice, complemented by smoky paprika; adjust seasoning or add chili flakes for extra heat.
→ What sides complement this flavorful bowl?: Crusty bread is ideal for dipping and soaking up the rich broth; a fresh green salad also pairs well to balance the flavors.