Save My neighbor Maria showed up at my door one October evening with a bag of fresh leeks from her garden, insisting I make her abuela's potato and chorizo soup. I'd never made it before, but watching that first batch come together—the way the chorizo oil turned the broth a deep rust color—I understood why she was so protective of the recipe. It's become my go-to when the weather turns and I need something that tastes like both comfort and celebration.
I made this for my partner during a particularly gray January when we were both stuck inside. Something about ladling it into bowls and watching the steam rise, then tasting that first spoonful—it shifted the whole mood of the day. We ended up eating it three nights in a row, and I caught myself looking forward to lunch just so I could have leftovers.
Ingredients
- Leeks: Clean them thoroughly by slicing lengthwise and rinsing between layers where soil hides; use only the white and light green parts for sweetness without bitterness.
- Potatoes: Medium waxy potatoes hold their shape better than floury ones, so they don't dissolve into the broth.
- Chorizo sausage: Look for the Spanish kind if you can find it—it has more complexity than the milder versions, and that's where the magic lives.
- Onion: Half gets cooked down until silky, which is when it sweetens and anchors the entire soup.
- Garlic: Mince it fine so it disappears into the background and amplifies everything else around it.
- Chicken or vegetable stock: Use homemade if you have it, but honestly, a good quality box works beautifully here.
- Heavy cream: Optional, but it transforms the texture from rustic to elegant—add it only if you want that velvety finish.
- Olive oil: Two tablespoons is just enough to render the chorizo without making the soup feel heavy.
- Bay leaf and smoked paprika: The paprika echoes the chorizo's flavor, and the bay leaf keeps things sophisticated without announcing itself.
- Salt and black pepper: Taste as you go, especially after adding cream, since it mutes seasoning.
Instructions
- Render the chorizo:
- Heat olive oil in a large pot over medium heat, then add chorizo slices. Watch as the oil deepens to that gorgeous rust-red color—this takes about 3 to 4 minutes and fills your kitchen with an aroma that makes everyone wonder what's cooking.
- Reserve your garnish:
- Scoop out about half the cooked chorizo with a slotted spoon and set it aside on a plate; this becomes your final flourish.
- Build the flavor base:
- Add onion, leeks, and garlic to the pot with the remaining chorizo and its oil. Let them soften gently for 5 to 7 minutes, stirring now and then until the leeks turn translucent and the kitchen smells like something worth waiting for.
- Add the potatoes and spices:
- Stir in diced potatoes, smoked paprika, and bay leaf, cooking everything together for about 2 minutes so the paprika toasts slightly and releases its depth.
- Bring it to a simmer:
- Pour in the stock, bring the whole pot to a rolling boil, then reduce the heat and let it bubble gently uncovered for about 20 minutes until the potatoes are fork-tender and starting to break down at the edges.
- Choose your texture:
- Remove the bay leaf first, then decide: leave it chunky for a rustic vibe, or use an immersion blender to partially puree it for something creamier that still has personality.
- Finish with cream:
- If you're using cream, stir it in now and let everything simmer for 2 more minutes; this mellows the spices and makes the whole thing taste more luxurious than it has any right to be.
- Season and serve:
- Taste the soup, adjust salt and pepper to your preference, then ladle it into bowls and crown each one with reserved chorizo and fresh parsley. Serve with crusty bread for soaking up every last drop.
Save My sister called me while I was making this one afternoon, and I ended up talking to her for the whole cooking time, the phone wedged between my ear and shoulder as I stirred. By the time she visited the next week, I made a fresh batch and we ate it together at my small kitchen table, and somehow that soup turned into one of those meals that marks a moment—nothing fancy, just necessary.
The Leek and Chorizo Partnership
What makes this soup sing is the unexpected kindness between leeks and chorizo. Leeks are naturally sweet and delicate, almost floral, while chorizo brings heat and smoke and salt. They shouldn't work together, but they do—the leek softens the chorizo's intensity, and the chorizo gives the leek something bold to lean against. This balance is what keeps people coming back for another spoonful.
Making It Your Own
The beauty of this soup is that it bends to what you have. Some nights I add a handful of spinach at the very end, or a splash of red wine before the stock, or roasted red peppers if I'm feeling fancy. One time I stirred in a spoonful of smoked paprika mixed with crème fraîche instead of plain cream, and it became something entirely new while still tasting like itself.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days, and it tastes even better the next day once the flavors have had time to get to know each other. Reheat gently over medium heat, stirring often, and add a splash of stock or cream if it's thickened too much. The reserved chorizo stays crisp on top if you add it fresh each time you serve a bowl, so don't stir it in with the reheating.
- If you're making this for a crowd, double the recipe without doubling the paprika—taste and adjust instead.
- Leftover soup freezes well for up to three months, though the texture will be slightly softer when thawed.
- Serve it in warm bowls to keep the soup at the perfect temperature longer.
Save There's something grounding about a bowl of potato and chorizo soup that goes beyond hunger. It's the kind of meal that asks you to slow down, to taste each spoonful, and to maybe call someone you haven't talked to in a while.
Recipe FAQ
- → Can I make this soup vegetarian?
Yes, simply omit the chorizo and use vegetable stock. Add smoked paprika and a drizzle of smoked olive oil to maintain the smoky depth of flavor.
- → How do I store leftover soup?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock or water if needed to adjust consistency.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. If using cream, add it fresh when reheating rather than before freezing for best texture and flavor.
- → What type of potatoes work best?
Starchy potatoes like Russets or Yukon Golds work wonderfully as they break down slightly, creating a naturally creamy texture when simmered.
- → How can I make the soup thicker?
Blend more of the soup with an immersion blender, add an extra potato during cooking, or simmer uncovered for a few additional minutes to reduce the liquid.
- → Can I use different sausage varieties?
Absolutely. Smoked sausage, kielbasa, or Spanish chorizo all work well. Adjust the smoked paprika based on how smoky your chosen sausage is.