Enjoy a creamy blend of potatoes, leeks, and spicy chorizo in a warming, satisfying bowl for cool evenings.
# 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 (optional)
11 - Chopped fresh parsley
12 - Crusty bread
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the chorizo sausage and cook for 3 to 4 minutes, stirring occasionally, until the pieces are browned and the oil is colored. Remove about half the chorizo with a slotted spoon and reserve for garnish.
02 - Add chopped onion, minced garlic, and sliced leeks to the remaining chorizo in the pot. Sauté for approximately 5 minutes, stirring frequently, until vegetables are softened but not browned.
03 - Incorporate diced potatoes and smoked paprika, stirring for an additional 2 minutes to coat the vegetables with the seasoning.
04 - Pour in chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, until potatoes are very tender.
05 - Use a stick blender to partially blend the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer half of the soup to a countertop blender, blend until smooth, and return to the pot.
06 - Stir in heavy cream if using, return the reserved chorizo to the soup, and adjust seasoning with salt and freshly ground black pepper. Warm through for another 2 to 3 minutes.
07 - Ladle soup into bowls and garnish with chopped parsley. Serve alongside crusty bread if desired.
