Potato Leek Chorizo Bowl

A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.

I first made this soup on a chilly evening, craving something both warming and indulgent. The combination of leeks and chorizo instantly won over my family, and it became a cold-weather favorite in our household.

Ingredients

• Leeks: 2 large leeks (white and light green parts only), sliced
• Potatoes: 500 g (about 1 lb) potatoes, peeled and diced
• Garlic: 2 cloves garlic, minced
• Onion: 1 medium onion, chopped
• Chorizo sausage: 150 g (5 oz), sliced or diced
• Chicken or vegetable stock: 1 L (4 cups)
• Heavy cream: 100 ml (1/2 cup), optional
• Smoked paprika: 1 tsp
• Salt and freshly ground black pepper: to taste
• Olive oil: 2 tbsp
• Chopped fresh parsley: optional
• Crusty bread: optional

Instructions

Sauté chorizo:

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.

Cook vegetables:

Add the onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.

Add potatoes and paprika:

Stir in the potatoes and smoked paprika. Cook for 2 minutes.

Add stock & simmer:

Pour in the stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are very tender.

Blend partially:

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.)

Stir in cream & chorizo:

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.

Serve:

Ladle into bowls, garnish with parsley and serve with crusty bread if desired.

Save

Every spoonful of this soup reminds me of nights spent around the kitchen table, with everyone reaching for another slice of bread and sharing stories.

Required Tools

Large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, cutting board

Allergen Information

Contains dairy (if using cream). Chorizo may contain gluten or other allergens. Always check stock and sausage ingredients for allergens.

Nutritional Information (per serving)

Calories: 375, Total Fat: 21 g, Carbohydrates: 33 g, Protein: 14 g

Save

This soup is even better the next day, so make enough for leftovers and enjoy warming comfort all week.

Recipe FAQ

→ Can I substitute chorizo with a vegetarian option?

Yes, smoked tofu works well as a substitute. Use vegetable stock and omit chorizo for a similar texture and flavor profile.

→ How do I achieve the right soup consistency?

Partially blend the soup using a stick blender or countertop blender, leaving some chunks for texture and richness.

→ Is cream necessary for this dish?

Cream adds a smooth richness but can be omitted or replaced with milk for a lighter version without compromising flavor.

→ What spices enhance this dish?

Smoked paprika provides warmth and depth; adding chili flakes can introduce extra heat if desired.

→ How should I store leftovers?

Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently to preserve texture and flavor.