Potatoes, leeks, and chorizo enrich a comforting bowl, blending creamy texture and bold taste.
# 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 stock 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 - Heat olive oil in a large soup pot over medium heat. Add chorizo and cook for 3 to 4 minutes, stirring occasionally, until browned and the oil becomes tinted red. Remove half the chorizo with a slotted spoon and set aside for garnish.
02 - Add onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring frequently, until softened but not browned.
03 - Incorporate potatoes and smoked paprika into the pot and cook for 2 minutes.
04 - Pour in stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are very tender.
05 - Using a stick blender, partially blend the soup directly in the pot, maintaining some chunks for texture. Alternatively, blend half the soup in a countertop blender and return it to the pot.
06 - Stir in heavy cream if using, then return the reserved chorizo to the pot. Adjust seasoning with salt and pepper. Heat through for 2 to 3 minutes.
07 - Ladle soup into bowls, garnish with chopped parsley, and serve with crusty bread if desired.
