Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
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Ingredients
- Leeks: 2 large white and light green parts only, sliced
- Potatoes: 500 g about 1 lb, peeled and diced
- Garlic: 2 cloves, minced
- Onion: 1 medium, 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
- Fresh parsley: Chopped optional
- Crusty bread: optional
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Instructions
- Cook 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.
- Sauté Aromatics:
- Add the onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add Potatoes & Paprika:
- Stir in the potatoes and smoked paprika. Cook for 2 minutes.
- Simmer Soup:
- Pour in the stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are very tender.
- Partially Blend:
- 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.
- Finish & Season:
- 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 This recipe always reminds me of cozy family dinners on chilly evenings.
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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; check labels.
- 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 Enjoy this comforting soup, perfect for warming you up on any cool day. It&s a truly satisfying and easy-to-make meal.
Recipe Questions & Answers
- → Can I substitute the chorizo?
Yes, smoked tofu or extra vegetables can replace chorizo. Choose vegetable stock and adjust seasonings for a meat-free option.
- → What if I don't have a stick blender?
Use a countertop blender for half the mixture and return it to the pot for a creamy yet chunky consistency.
- → How spicy is the dish?
The soup has mild heat from chorizo and paprika. Add chili flakes for extra spiciness if you prefer.
- → Can I make this dairy-free?
Omit the cream or substitute with a dairy-free alternative for a lighter, allergen-friendly version.
- → What are the best garnishes?
Chopped fresh parsley adds brightness. Crusty bread is ideal for serving alongside each bowl.
- → Is the soup gluten-free?
It can be gluten-free if you check chorizo and stock labels for hidden gluten sources.
