Discover a comforting blend of creamy potatoes, sweet leeks, and smoky chorizo. This warming dish is ideal for cool weather.
# What You Need:
→ Vegetables
01 - 2 large leeks, cleaned and sliced (white and light green parts only)
02 - 2 medium potatoes (about 14 ounces), peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
→ Meats
05 - 5 ounces chorizo sausage, sliced or diced
→ Liquids
06 - 4 cups chicken or vegetable stock (gluten-free if needed)
→ Dairy
07 - 1/2 cup heavy cream (optional, for extra richness)
→ 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, to serve
# Directions:
01 - 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.
02 - Add the onion, leeks, and garlic to the pot. Cook gently for 5–7 minutes until soft and fragrant.
03 - Stir in the potatoes, smoked paprika, and bay leaf. Cook for 2 minutes.
04 - Pour in the stock, bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until potatoes are tender.
05 - Remove the bay leaf. For a chunkier soup, leave as is; for a creamier texture, partially blend with an immersion blender.
06 - Stir in the cream (if using), season with salt and pepper, and simmer for 2 more minutes. Ladle into bowls, top with reserved chorizo and parsley. Serve hot with crusty bread.
