Creamy potatoes, leeks, and chorizo meld into a smokey, hearty bowl ideal for chilly evenings.
# Components:
→ Vegetables
01 - 2 large leeks, white and light green parts only, thinly sliced
02 - 1 pound potatoes, peeled and diced
03 - 2 cloves garlic, finely minced
04 - 1 medium onion, finely 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, to taste
10 - Freshly ground black pepper, to taste
11 - 2 tablespoons olive oil
→ Garnish (optional)
12 - Chopped fresh parsley
13 - Crusty bread
# Directions:
01 - Warm olive oil over medium heat in a large soup pot. Add chorizo sausage and sauté for 3 to 4 minutes, stirring frequently, until well-browned and the oil takes on a rich red hue. Remove half the cooked chorizo with a slotted spoon and set it aside for garnish.
02 - Add onion, garlic, and leeks to the remaining chorizo and oil in the pot. Cook for 5 minutes, stirring regularly, until vegetables are softened but not browned.
03 - Stir in diced potatoes and smoked paprika. Continue to cook for 2 minutes, ensuring even coating of spices.
04 - Pour in chicken or vegetable stock and bring to a boil. Lower heat to maintain a gentle simmer and cook for 20 minutes, or until potatoes are fully tender.
05 - Using a stick blender, partially blend the soup directly in the pot—leave several chunks for texture. Alternatively, blend half the mixture in a countertop blender and return it to the pot.
06 - Stir in heavy cream if desired, then return the reserved chorizo pieces to the soup. Season with salt and freshly ground black pepper to taste. Warm through for 2 to 3 minutes.
07 - Ladle hot soup into bowls, garnish each portion with fresh parsley, and present alongside crusty bread if preferred.
