Save Potato, Leek and Chorizo Soup is a hearty, warming dish that perfectly blends the creaminess of potatoes with the subtle sweetness of leeks and the bold, smoky spice of chorizo. This European-style soup is an ideal choice for chilly days, offering a comforting and flavorful meal that is surprisingly easy to prepare in just 50 minutes.
Pin it With its vibrant red hue from the chorizo oil and its rich, satisfying base, this soup is as visually appealing as it is delicious. It serves four people, making it a wonderful option for a family lunch or a cozy dinner starter.
Ingredients
- Vegetables: 2 large leeks (white and light green parts only), 2 medium potatoes (400 g), 1 medium onion, 2 cloves garlic
- Meats: 150 g chorizo sausage, sliced or diced
- Liquids: 1 liter chicken or vegetable stock
- Dairy: 100 ml heavy cream (optional)
- Oils & Seasonings: 2 tbsp olive oil, 1 bay leaf, 1/2 tsp smoked paprika, salt, and freshly ground black pepper
- Garnishes: Fresh parsley, crusty bread
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
For the best results, ensure your leeks are thoroughly cleaned to remove any trapped dirt. If you prefer a lighter version of this recipe, you can omit the heavy cream; the potatoes will still provide a naturally creamy consistency when partially blended.
Varianten und Anpassungen
You can easily adapt this dish by substituting the chorizo with smoked sausage if you prefer a milder flavor. For those who enjoy a bit of heat, try adding a pinch of chili flakes during the simmering stage. To keep the meal gluten-free, always verify that your stock and bread are certified gluten-free.
Serviervorschläge
Serve this soup piping hot in deep bowls, ensuring each portion is topped with the reserved crispy chorizo and a generous sprinkle of fresh parsley. A thick slice of crusty bread is the perfect accompaniment for soaking up the flavorful broth.
Pin it This Potato, Leek and Chorizo Soup is a reliable classic that brings comfort to any table. With its rich textures and smoky notes, it is sure to become a seasonal favorite for anyone seeking a nourishing and flavorful meal.
Frequently Asked Questions
- → Can I make this soup ahead of time?
Yes, this soup keeps well in the refrigerator for up to 3 days. Store in an airtight container and reheat gently on the stovetop. Add the cream just before serving for best texture.
- → What type of potatoes work best?
Starchy potatoes like Russets or Yukon Golds work wonderfully as they break down slightly during cooking, creating a naturally creamy texture. Waxy potatoes will hold their shape better if you prefer chunkier results.
- → Can I freeze this soup?
You can freeze it for up to 2 months, but omit the cream before freezing. The texture may change slightly upon thawing. Add fresh cream when reheating for the best consistency.
- → How do I make this vegetarian?
Skip the chorizo and use vegetable stock instead of chicken stock. Add smoked paprika and a touch of liquid smoke to maintain the smoky depth, or include smoked tofu for protein and texture.
- → What can I substitute for leeks?
If leeks aren't available, use 2-3 additional onions or shallots. The flavor will be slightly different but still delicious. You could also try spring onions for a milder taste.
- → How do I clean leeks properly?
Slice the leeks lengthwise, then chop and place in a bowl of cold water. Swish them around to release any dirt trapped between layers. Let sit for a few minutes, then lift out and drain well before using.