Hearty Potato, Leek, and Chorizo Soup
A comforting and smoky twist on the classic leek and potato soup, enriched with spicy Spanish chorizo. This easy one-pot meal is perfect for chilly evenings and is best served with thick slices of crusty sourdough bread.
Servings6 Portions
Prep Time10 Mins
Cook Time45 Mins
Difficulty
Easy
Ingredients
6
- cooking chorizo, skin removed and thickly sliced225 g
- potatoes, cut into 2 cm chunks850 g
- large leeks, sliced into thick rounds3
- chicken stock1.6 L
- fresh parsley, finely chopped40 g
- sourdough or other crusty bread, to serve1 loaf
Step-by-Step Instructions
01
Place the cubed potatoes into a large pot and pour in the chicken stock. Add a generous pinch of salt, bring the mixture to a simmer over medium heat, and cook for 10 minutes.
02
While the potatoes are simmering, place the sliced leeks in a bowl of cold water and rinse thoroughly to remove any grit. Drain the leeks and add them to the pot along with the sliced chorizo. Season with black pepper and continue to simmer for another 15–20 minutes until both the leeks and potatoes are very tender.
03
The soup is ready when the potatoes are almost falling apart and the stock is shimmering with the flavorful oils released from the chorizo. Taste and adjust the seasoning if necessary. Remove from the heat, stir in the finely chopped parsley, and let the soup rest for 5 minutes. Ladle into deep bowls and serve with thick slices of sourdough.
Chef's Tips
For a thicker, creamier consistency, use a wooden spoon to lightly mash some of the potatoes against the side of the pot before serving. If you prefer more heat, look for 'picante' (spicy) cooking chorizo.
