Chunky potatoes, leeks, and chorizo simmered for a warm, satisfying bowl full of robust flavor and richness.
# Components:
→ Vegetables
01 - 2 large leeks, white and light green parts only, sliced
02 - 1 pound potatoes, peeled and diced
03 - 2 cloves garlic, minced
04 - 1 medium onion, chopped
→ Meats
05 - 5 ounces chorizo sausage, sliced or diced
→ Liquids
06 - 4 cups chicken or vegetable stock
07 - 1/2 cup heavy cream (optional)
→ Spices & Seasoning
08 - 1 teaspoon smoked paprika
09 - Salt and freshly ground black pepper, to taste
10 - 2 tablespoons olive oil
→ Garnish
11 - Chopped fresh parsley
12 - Crusty bread
# Preparation steps:
01 - Warm olive oil in a large soup pot over medium heat. Add the chorizo and sauté for 3 to 4 minutes, stirring periodically, until it develops a deep color and the oil is infused. Transfer half of the chorizo to a bowl with a slotted spoon for garnish.
02 - Add onion, garlic, and sliced leeks to the pot. Cook for 5 minutes, stirring until soft but not browned.
03 - Add diced potatoes and smoked paprika to the pot and cook for 2 minutes, stirring to coat the vegetables with seasoning.
04 - Pour in chicken or vegetable stock and bring to a boil. Lower the heat and simmer for 20 minutes until potatoes are fully tender.
05 - Partially blend the soup in the pot with a stick blender, leaving chunks for texture. Alternatively, blend half the mixture in a blender and return it to the pot.
06 - Stir in the heavy cream if using, add back the reserved chorizo, and season with salt and pepper. Warm through for 2 to 3 minutes.
07 - Ladle soup into bowls, top with fresh parsley, and accompany with crusty bread if desired.
