Creamy potatoes, soft leeks, and spicy chorizo combine for a warm, flavorful bowl everyone will enjoy.
# Components:
→ Vegetables
01 - 2 large leeks (white and light green parts only), sliced
02 - 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 - 1/2 cup heavy cream (optional)
→ Spices & Seasoning
08 - 1 tsp smoked paprika
09 - Salt and freshly ground black pepper, to taste
10 - 2 tbsp olive oil
→ Garnish
11 - Chopped fresh parsley
12 - Crusty bread (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chorizo and cook, stirring occasionally, for 3–4 minutes until browned and oil is red-tinted. Remove half with a slotted spoon and set aside for garnish.
02 - Add onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring frequently, until softened but not browned.
03 - Stir in diced potatoes and smoked paprika. Cook for 2 minutes, allowing flavors to meld.
04 - Pour in chicken or vegetable stock and bring to a boil. Reduce heat and simmer gently for 20 minutes, or until potatoes are very tender.
05 - Partially blend the soup using a stick blender, leaving some chunks intact for texture. Alternatively, blend half the soup in a blender and return to pot.
06 - Stir in heavy cream if using, return reserved chorizo to the pot, and season with salt and freshly ground black pepper to taste. Heat through for 2–3 minutes.
07 - Ladle soup into bowls. Garnish with chopped parsley and serve alongside crusty bread if desired.
