Potato Leek Chorizo Soup Bowl

This comforting potato, leek, and chorizo soup is my go-to solution for chilly evenings when all I want is something filling but easy to make. The combination of velvety potatoes, sweet leeks, and smoky chorizo creates layers of flavor, and the soup comes together in under an hour—perfect for busy days or when you crave a bowl of homey goodness.

My family fell in love with this soup after a rainy Sunday spent indoors. The chorizo brought just enough warmth without being overpowering. Now I whip it up whenever we have leftover potatoes and leeks from the market.

Ingredients

• Leeks: Two large leeks bring a sweet earthy flavor and silky texture Select ones with bright white and pale green sections firm to touch
• Potatoes: About 500 grams potatoes create a creamy base and hearty body Waxy potatoes hold shape but floury potatoes break down for extra creaminess
• Garlic: Two cloves boost aroma and round out the flavor Use fresh cloves for best kick
• Onion: A medium onion brings sweetness and depth Look for a firm onion with dry skin
• Chorizo sausage: Chorizo gives smoky heat and rustic flair Choose authentic Spanish or Portuguese chorizo for maximum flavor
• Chicken or vegetable stock: Four cups add savory notes A low-sodium quality stock keeps flavors balanced and clean
• Heavy cream: Optional half cup brings silkiness It is fine to use milk or omit for a lighter soup
• Smoked paprika: One teaspoon gives subtle smokiness Try Spanish smoked paprika for best results
• Salt and pepper: Classic seasoning balances and enhances all flavors Use freshly ground pepper and sea salt for the purest taste
• Olive oil: Two tablespoons for sautéing Vegetables cook best in a quality extra virgin oil
• Parsley: Chopped fresh parsley lifts the soup’s finish Choose vibrantly green leaves for garnish
• Crusty bread: For dipping pairs perfectly Use a rustic sourdough or country loaf sliced thick

Instructions

Heat the olive oil in a large pot:

Warm olive oil over medium heat until shimmering This is the key to evenly sautéing all your ingredients and extracting the flavors from the chorizo

Brown the chorizo:

Add the chorizo chunks Let them cook for three to four minutes stirring occasionally until they are browned and the oil turns deep red Remove about half the chorizo with a slotted spoon and set it aside for garnish

Sauté the aromatics:

Toss in chopped onion garlic and leeks Cook gently for five minutes stirring often until vegetables turn soft but not browned This step helps to build a sweet savory base and ensures all flavors meld

Toast the potatoes and spices:

Add diced potatoes and smoked paprika to the pot Stir well and let them cook for two minutes The gentle heat draws the starches from potatoes and awakens the spices

Simmer with stock:

Pour in four cups stock Bring the mixture to a boil then reduce heat Simmer uncovered for twenty minutes stirring now and then until potatoes become very tender and start breaking apart

Partial blending for texture:

Use a stick blender directly in the pot Blend about half the soup leaving some vegetable chunks This gives a creamy consistency while keeping some hearty bites If using a countertop blender blend half and return it to the pot

Finish with cream and chorizo:

Stir in the cream if using Add back the reserved chorizo Season with salt and pepper Taste and adjust seasoning as needed Heat through on low for two to three minutes ensuring everything is piping hot

Serve and garnish:

Ladle soup into bowls Garnish with chopped fresh parsley Add a big hunk of crusty bread for a complete meal

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Heavy cream is my personal favorite for turning a rustic soup into a silky treat My youngest always wants a second bowl if I have included extra chorizo and a swirl of cream The blend of smoky sausage and leek reminds me of cozy meals after a long walk in the drizzle

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days Reheat gently on the stovetop to preserve texture If freezing cool completely and use freezer-safe containers Thaw overnight in the fridge then reheat on the stove with a splash of water or stock to loosen

Ingredient Substitutions

To make vegetarian use smoked tofu instead of chorizo and vegetable stock Use mild turkey sausage for a lighter flavor Swap in sweet potatoes for a different twist Milk can be used instead of cream if you want reduced richness

Serving Suggestions

Serve with thick slices of sourdough or rye bread A sprinkle of extra smoked paprika or chili flakes makes it even more warming Add roasted garlic on the side for dipping

Cultural and Historical Context

Potato and leek soups are classic across European cuisines and often reflect frugal peasant traditions Chorizo brings Spanish or Portuguese flair and smoky complexity It is a dish that comforted families for generations especially during cold months

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This soup is comforting, hearty, and perfect for sharing with loved ones on chilly evenings. Each bowl is a satisfying mix of smoky chorizo, creamy potato, and sweet leek—delicious simplicity.

Recipe Questions

→ Can I make this dish vegetarian?

Yes! Substitute smoked tofu for chorizo, use vegetable stock, and leave out the sausage for a vegetarian version.

→ What cream alternatives can I use?

Lighter alternatives include milk or omitting cream entirely; the soup will still remain tasty and comforting.

→ How do I adjust spiciness?

Add a pinch of chili flakes with the paprika for more heat, or use a milder chorizo if desired.

→ Can I prepare ahead for busy days?

The bowl keeps well when chilled. Simply reheat and add fresh parsley and bread before serving.

→ What should I serve alongside?

Crusty bread pairs perfectly to soak up the creamy broth, while a simple salad also complements this dish.

→ Are there gluten-free options?

Check your chorizo and stock labels for gluten. With gluten-free bread, this bowl suits gluten-free diets.