Pin Potato, Leek & Chorizo Soup Bowl is a hearty and flavorful soup that brings together creamy potatoes, tender leeks, and spicy chorizo sausage. This comforting meal is perfect for warming up on cool days, combining rich textures and smoky, savory notes in each satisfying bite.
Pin This soup is a wonderful way to enjoy the natural sweetness of leeks and the creaminess of potatoes, elevated by the vibrant flavor of chorizo. Its smooth yet chunky texture makes it a delightful dish to serve for lunch or dinner, especially as the temperatures drop.
Ingredients
- Vegetables
- 2 large leeks (white and light green parts only), sliced
- 500 g (about 1 lb) potatoes, peeled and diced
- 2 cloves garlic, minced
- 1 medium onion, chopped
- Meats
- 150 g (5 oz) chorizo sausage, sliced or diced
- Liquids
- 1 L (4 cups) chicken or vegetable stock
- 100 ml (1/2 cup) heavy cream (optional)
- Spices & Seasoning
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- Garnish (optional)
- Chopped fresh parsley
- Crusty bread
Instructions
- 1. Heat the olive oil in a large pot over medium heat. Add the chorizo and cook for 3–4 minutes, stirring occasionally, until browned and the oil is tinted red. Remove about half of the chorizo with a slotted spoon and set aside for garnish.
- 2. Add the onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- 3. Stir in the potatoes and smoked paprika. Cook for 2 minutes.
- 4. Pour in the stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are very tender.
- 5. Use a stick blender to partially blend the soup in the pot, leaving some chunks for texture. (Alternatively, blend half the soup in a blender and return to the pot.)
- 6. Stir in the cream (if using), return the reserved chorizo to the pot, and season with salt and pepper to taste. Heat through for 2–3 minutes.
- 7. Ladle into bowls, garnish with parsley and serve with crusty bread if desired.
Zusatztipps für die Zubereitung
For a lighter version, omit the cream or substitute it with milk. You can add a pinch of chili flakes along with smoked paprika for an extra spicy kick. Using a stick blender allows you to maintain some chunks in the soup, giving a pleasant texture.
Varianten und Anpassungen
For a vegetarian twist, replace the chorizo with smoked tofu and use vegetable stock instead of chicken stock. You can also adjust the seasoning and cream to suit your dietary needs and preferences.
Serviervorschläge
This soup is wonderful served hot, garnished with fresh chopped parsley and accompanied by crusty bread to soak up every flavorful spoonful. It makes for a perfect cozy meal on chilly nights.
Pin With minimal preparation and straightforward steps, this Potato, Leek & Chorizo Soup Bowl is an accessible recipe that delivers rich, satisfying flavors. Whether for a weekday dinner or a lovely weekend comfort meal, it’s sure to become a staple in your recipe collection.
Recipe Q&A
- → Can I use a different sausage instead of chorizo?
Yes, spicy or smoked sausages like andouille or kielbasa can substitute, imparting a similar rich flavor.
- → How do I achieve the right soup texture?
Partially blending the soup keeps some chunks intact for a creamy yet textured mouthfeel.
- → What can I substitute for heavy cream?
Milk or a dairy-free alternative works for a lighter option without sacrificing creaminess.
- → Can this dish be made vegetarian?
Yes, replace chorizo with smoked tofu and use vegetable stock to keep flavors balanced.
- → How long should the potatoes simmer?
Simmer the potatoes until tender, usually about 20 minutes, ensuring a smooth blend and hearty texture.