Potato Leek Chorizo Soup

When the weather turns crisp, there is nothing more satisfying than a bowl of soup that is as vibrant as it is comforting. This Potato, Leek and Chorizo Soup is a beautiful harmony of textures and flavors, combining the creamy, mild base of traditional leek and potato soup with the spicy, smoky depth of Spanish chorizo. It is a rustic dish that feels like a warm hug in a bowl, perfect for cozying up on a chilly evening.

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The key to this soup's success lies in the layering of aromatics. By softening the leeks and onions in the spiced oil left behind by the chorizo, you build a flavor profile that is far more interesting than a standard vegetable broth. It’s a versatile recipe that works equally well as an elegant starter or a hearty main course.

Ingredients

• Vegetables: 2 large leeks, cleaned and sliced (white and light green parts only); 2 medium potatoes (about 400 g), peeled and diced; 1 medium onion, chopped; 2 cloves garlic, minced.
• Meats: 150 g chorizo sausage, sliced or diced.
• Liquids: 1 liter (4 cups) chicken or vegetable stock (gluten-free if needed).
• Dairy: 100 ml (about 1/2 cup) heavy cream (optional, for extra richness).
• Oils & Seasonings: 2 tbsp olive oil; 1 bay leaf; 1/2 tsp smoked paprika; Salt and freshly ground black pepper, to taste.
• Garnishes (optional): Chopped fresh parsley; Crusty bread, to serve.

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Instructions

Step 1

Heat the olive oil in a large pot over medium heat. Add the chorizo and fry for 3–4 minutes, stirring, until the oil turns red and the chorizo is slightly crisp. Remove half the chorizo and set aside for garnish.

Step 2

Add the onion, leeks, and garlic to the pot. Cook gently for 5–7 minutes until soft and fragrant.

Step 3

Stir in the potatoes, smoked paprika, and bay leaf. Cook for 2 minutes.

Step 4

Pour in the stock, bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until potatoes are tender.

Step 5

Remove the bay leaf. For a chunkier soup, leave as is; for a creamier texture, partially blend with an immersion blender.

Step 6

Stir in the cream (if using), season with salt and pepper, and simmer for 2 more minutes.

Step 7

Ladle into bowls, top with reserved chorizo and parsley. Serve hot with crusty bread.

Zusatztipps für die Zubereitung

When preparing the leeks, ensure you wash them thoroughly after slicing, as sand often hides between the layers. Sautéing them slowly ensures they become sweet and melt-in-the-mouth rather than bitter. If you like a more intense smokiness, you can let the chorizo brown a bit longer to concentrate the spices in the pan.

Varianten und Anpassungen

For a lighter version of this soup, feel free to omit the heavy cream; the starch from the potatoes will still provide a naturally thick consistency. If chorizo isn't available, a good quality smoked sausage can be used as a substitute. To keep the meal gluten-free, always double-check your stock labels and serve with gluten-free bread.

Serviervorschläge

This soup is best served piping hot in wide bowls. The reserved crispy chorizo adds a necessary crunch, and the fresh parsley brightens the dish. A thick slice of crusty bread is essential for mopping up every last drop of the rich, smoky broth.

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Whether you're looking for a simple weekday dinner or a warming weekend treat, this Potato, Leek and Chorizo Soup is sure to become a household favorite. Its combination of humble vegetables and bold Spanish flavors creates a dish that is far more than the sum of its parts. Enjoy your meal!

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Recipe FAQ

→ Can I make this soup vegetarian?

Yes, you can easily adapt this dish. Omit the chorizo and use vegetable stock. For a smoky flavor, consider adding a pinch more smoked paprika or a dash of liquid smoke. You could also add smoked tofu or mushrooms for texture.

→ What can I use instead of chorizo?

Smoked sausage or even a spicy Italian sausage can be good alternatives to chorizo. If you prefer a leaner option, turkey or chicken sausage can also work, though they might require a bit more seasoning to achieve a similar depth of flavor.

→ Can I freeze this soup?

Yes, this soup freezes well. If you plan to freeze it, it's best to omit the cream until reheating, as dairy can sometimes separate or change texture upon thawing. Thaw overnight in the refrigerator and gently reheat on the stove, stirring in cream if desired.

→ How can I make the soup even creamier?

For an extra creamy texture, you can blend a larger portion of the soup, or even all of it, using an immersion blender or by carefully transferring it to a regular blender. Using full-fat cream or adding a spoonful of crème fraîche at the end will also enhance the richness.

→ What are the best serving suggestions for this dish?

This soup is wonderfully served hot with crusty bread for dipping. A simple green salad or a side of roasted vegetables would complement it well. Garnish with fresh parsley, extra chorizo, or a drizzle of good quality olive oil.