Go Back
A bowl of Potato Leek Chorizo Soup garnished with fresh herbs

Potato, Leek & Chorizo Soup

This creamy and hearty Potato, Leek & Chorizo Soup combines earthy flavors, a spicy kick from chorizo, and fresh vegetables, creating a comforting dish perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Spanish
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, diced
  • 3 medium potatoes (preferably Yukon Gold), peeled and diced
  • 2 whole leeks (whites and light greens only), cleaned and sliced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream (or a lighter alternative) Substitute for lighter version
  • to taste Salt
  • to taste pepper
For the Chorizo
  • 6 ounces chorizo, sliced or crumbled Choose spicy or mild based on preference
Garnishes (optional)
  • Fresh parsley or chives For a pop of color
  • Crusty bread For dipping

Method
 

Preparation Steps
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
  2. Add the leeks and cook for another 3-4 minutes until they soften.
  3. Stir in the diced potatoes and chorizo, cooking for an additional 5 minutes until the chorizo is slightly browned and fragrant.
  4. Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.
  5. Using an immersion blender, blend the soup until smooth, or for a chunkier version, blend just half of it. If you prefer it extra creamy, stir in the heavy cream now and warm through.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley or chives, and enjoy with a side of crusty bread.

Notes

For a lighter option, turkey chorizo can be used, or for a vegetarian version, try using smoked paprika and tempeh. Substitute heavy cream with coconut milk or a non-dairy cream alternative. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth to loosen it up.