Potato Leek Chorizo Soup Bowl (Printable version)

Hearty bowl of creamy potatoes, leeks, and spicy chorizo, finished with parsley and crusty bread.

# What You'll Need:

→ Vegetables

01 - 2 large leeks (white and light green parts only), sliced
02 - 1 pound potatoes, peeled and diced
03 - 2 cloves garlic, minced
04 - 1 medium onion, chopped

→ Meats

05 - 5 ounces chorizo sausage, sliced or diced

→ Liquids

06 - 4 cups chicken or vegetable stock
07 - 1/2 cup heavy cream (optional)

→ Spices & Seasoning

08 - 1 teaspoon smoked paprika
09 - Salt and freshly ground black pepper, to taste
10 - 2 tablespoons olive oil

→ Garnish (optional)

11 - Chopped fresh parsley
12 - Crusty bread

# Directions:

01 - Warm the olive oil in a large soup pot over medium heat. Add the chorizo and sauté for 3 to 4 minutes, stirring regularly until it is browned and the oil is colored. Remove about half the chorizo with a slotted spoon and reserve for garnish.
02 - Add chopped onion, minced garlic, and sliced leeks to the pot. Cook for 5 minutes, stirring occasionally, until vegetables are softened but not caramelized.
03 - Incorporate diced potatoes and smoked paprika into the mixture. Sauté for an additional 2 minutes.
04 - Pour in the stock and bring contents to a boil. Reduce heat to low and simmer for 20 minutes, until potatoes are thoroughly tender.
05 - Using a stick blender, partially blend the soup in the pot to achieve a creamy consistency while leaving some chunks for texture. Alternatively, transfer half the soup to a countertop blender, blend, and return to the pot.
06 - Stir in heavy cream if using, return reserved chorizo to the pot, and adjust seasoning with salt and black pepper. Warm through for 2 to 3 minutes.
07 - Ladle the soup into serving bowls, finish with chopped parsley, and accompany with crusty bread if desired.

# Expert advice:

01 -
  • Ready in under an hour from basic ingredients
  • Rich flavors with a creamy texture but easy gluten-free option
  • Filling and substantial enough for a main meal
  • Great for meal prep and reheats beautifully
02 -
  • This soup is naturally gluten free when made without bread
  • High in protein and fiber for lasting energy
  • Chorizo offers antioxidant-rich spices like paprika
  • Potatoes make the soup extra creamy without needing much cream
03 -
  • Sautéing the chorizo first creates a deep punchy base
  • Always blend only part of the soup for pleasing texture
  • Fresh herbs give the finishing touch and bring up flavors
  • If using blender do not overfill as hot soup can splatter
  • Allow leeks to sweat slowly for maximum natural sweetness
  • Serve soup piping hot with bread warmed in the oven for the best experience

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