# What You'll Need:
→ Vegetables
01 - 2 large leeks, white and light green parts cleaned and sliced
02 - 2 medium potatoes (about 14 oz), peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
→ Meats
05 - 5.3 oz chorizo sausage, sliced or diced
→ Liquids
06 - 4 cups chicken or vegetable stock
→ Dairy
07 - 1/2 cup heavy cream, optional
→ Oils and 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 for serving
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add chorizo and fry for 3 to 4 minutes, stirring frequently, until the oil turns red and chorizo edges crisp. Remove half the chorizo with a slotted spoon and reserve for garnish.
02 - Add chopped onion, sliced leeks, and minced garlic to the pot. Cook gently for 5 to 7 minutes, stirring occasionally, until vegetables soften and release their fragrance.
03 - Stir in diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes to bloom the paprika and coat the potatoes evenly.
04 - Pour in stock and bring to a rolling boil over medium-high heat. Reduce heat to low and simmer uncovered for 20 minutes until potatoes are completely tender when pierced with a fork.
05 - Remove bay leaf. For a chunkier soup, leave as is. For a creamier texture, use an immersion blender to partially blend the soup, pulsing 8 to 10 times until desired consistency is reached.
06 - Stir in heavy cream if using. Season generously with salt and freshly ground black pepper to taste. Simmer for 2 additional minutes without boiling.
07 - Ladle soup into bowls, top each portion with reserved chorizo pieces and fresh parsley. Serve immediately with crusty bread on the side.
