A hearty, warming blend featuring creamy potatoes, sweet leeks, and smoky chorizo—perfect for chilly days.
# Ingredient List:
→ Vegetables
01 - 2 large leeks, cleaned and sliced, white and light green parts only
02 - 2 medium potatoes (approximately 14 oz), peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
→ Meats
05 - 5 oz chorizo sausage, sliced or diced
→ Liquids
06 - 4 cups chicken or vegetable stock
→ Dairy
07 - 1/3 cup heavy cream, optional
→ Oils & Seasonings
08 - 2 tbsp olive oil
09 - 1 bay leaf
10 - 1/2 tsp 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 pot over medium heat. Add chorizo and cook for 3-4 minutes, stirring occasionally, until the oil turns reddish and the sausage is slightly crisp. Remove half the chorizo and reserve for garnish.
02 - Add onion, leeks, and garlic to the rendered chorizo oil. Cook gently for 5-7 minutes until softened and fragrant, stirring occasionally to prevent browning.
03 - Stir in diced potatoes, smoked paprika, and bay leaf. Cook for 2 minutes to lightly toast the spices and coat the potatoes.
04 - Pour in the stock and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes, or until potatoes are completely tender when pierced with a fork.
05 - Remove and discard the bay leaf. For a rustic chunky soup, leave as is. For a creamier consistency, partially blend with an immersion blender, leaving some potato pieces intact.
06 - Stir in heavy cream if using. Season with salt and pepper to taste. Simmer for 2 additional minutes to meld flavors.
07 - Ladle hot soup into bowls. Top with reserved crispy chorizo and fresh parsley. Serve immediately with crusty bread on the side.
