# Components:
→ Vegetables
01 - 2 large leeks, white and light green parts only, sliced
02 - 1.1 lb potatoes, peeled and diced
03 - 2 cloves garlic, minced
04 - 1 medium onion, chopped
→ Meats
05 - 5 oz chorizo sausage, sliced or diced
→ Liquids
06 - 4 cups chicken or vegetable stock
07 - ½ cup heavy cream (optional)
→ Spices & Seasoning
08 - 1 tsp smoked paprika
09 - Salt to taste
10 - Freshly ground black pepper to taste
11 - 2 tbsp olive oil
→ Garnish (optional)
12 - Chopped fresh parsley
13 - Crusty bread
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chorizo and cook, stirring occasionally, until browned and oil is red-tinted, about 3–4 minutes. Remove half with a slotted spoon for garnish and set aside.
02 - Add onion, garlic, and leeks to the pot. Cook, stirring, until softened but not browned, approximately 5 minutes.
03 - Stir in diced potatoes and smoked paprika. Cook for 2 minutes to combine flavors.
04 - Pour in stock, bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
05 - Use an immersion blender to partially puree the soup, preserving some texture. Alternatively, blend half the soup in a blender and return to the pot.
06 - Stir in cream if using, add reserved chorizo back to the pot, season with salt and pepper, and heat through for 2–3 minutes.
07 - Ladle soup into bowls. Garnish with chopped parsley and serve alongside crusty bread if desired.
