Description: This hearty and flavorful soup combines the humble potato and sweet leek with the spicy kick of chorizo. It’s a one-pot wonder that’s perfect for a chilly evening, a comforting lunch, or a satisfying starter. The creamy texture of the potatoes, the mellow sweetness of the leeks, and the smoky, spicy depth of the chorizo create a symphony of flavors that will tantalize your taste buds. This soup is rustic, easy to make, and incredibly satisfying.

Why you will love this recipe: This Potato, Leek & Chorizo Soup is a winner for so many reasons! First and foremost, it’s unbelievably delicious. The combination of textures and flavors is perfectly balanced, creating a truly memorable culinary experience. Beyond the taste, this recipe is incredibly versatile. You can easily adapt it to your own preferences by adjusting the amount of chorizo or adding other vegetables. It’s also a great way to use up leftover potatoes and leeks. It’s a single-pot recipe, which means less cleanup and more time to enjoy your meal. This soup is also freezer-friendly, making it perfect for meal prepping or batch cooking. Finally, it is surprisingly elegant! Serve in a bowl with crusty bread, and no one will guess that it took less than an hour to prepare.

Introduction

Soup. It’s the ultimate comfort food, a hug in a bowl, and a culinary canvas for endless creativity. And when the weather outside turns brisk, there’s nothing quite like a steaming bowl of soup to warm you from the inside out. This Potato, Leek & Chorizo Soup is a testament to the power of simple ingredients transformed into something truly special. It’s a recipe that celebrates the rustic charm of humble vegetables and the bold, smoky flavor of chorizo. This isn’t your grandma’s bland potato soup; this is a vibrant, flavorful, and satisfying meal that will leave you feeling nourished and content.

The secret to this soup’s success lies in the balance of flavors and textures. The potatoes provide a creamy base, while the leeks add a delicate sweetness that complements the richness of the chorizo. The chorizo, of course, brings a smoky, spicy kick that elevates the soup from ordinary to extraordinary. A sprinkle of fresh parsley adds a touch of brightness, and a hearty slice of sourdough bread is the perfect accompaniment for soaking up every last drop.

This soup is not just a meal; it’s an experience. It’s the kind of dish that evokes memories of cozy nights by the fire, shared meals with loved ones, and the simple pleasures of life. So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece that will warm your heart and soul.

Ingredients:

• 850g (approximately 1.9 lbs) potatoes (such as Maris Piper, Yukon Gold, or any floury variety), peeled and cut into 2cm (approximately 3/4 inch) chunks
• 1.6 liter (approximately 6.75 cups) chicken stock (low sodium is preferred, adjust seasoning accordingly)
• 3 large leeks, trimmed, thoroughly washed, and sliced into thick rounds (white and light green parts only)
• 225g (approximately 8 ounces) cooking chorizo, skin removed, and thickly sliced (Spanish chorizo is preferred for its smoky flavor and firm texture. If you cannot find cooking chorizo, you can use smoked lardons or a similar cured meat)
• 40g (approximately 1/4 cup) finely chopped fresh parsley
• Freshly ground black pepper, to taste
• Sourdough or other crusty bread, for serving

Preparation:

Step 1: Prepare the Potatoes and Stock.

Begin by peeling and chopping your potatoes into roughly 2cm chunks. Consistent sizing will ensure even cooking. Place the potato chunks into a large pot or Dutch oven. Pour the chicken stock over the potatoes. Add a generous pinch of salt. The salt helps to season the potatoes from the inside out and also helps with the cooking process.

Step 2: Simmer the Potatoes.

Place the pot over medium-high heat and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low to maintain a gentle simmer. Cook the potatoes for approximately 10 minutes, or until they are slightly softened.

Step 3: Prepare the Leeks and Chorizo.

While the potatoes are simmering, prepare the leeks. Leeks can be quite sandy, so it’s crucial to wash them thoroughly. Place the sliced leeks in a bowl and rinse them under cold water, separating the layers to remove any grit or dirt. Add the prepared leeks and sliced chorizo to the pot with the potatoes. Season with a pinch of salt and a few grinds of black pepper.

Step 4: Simmer Until Tender.

Increase the heat slightly to bring the soup back to a simmer. Then, reduce the heat again to maintain a gentle simmer. Cook the soup for another 15-20 minutes, or until the leeks and potatoes are very tender and almost falling apart when pierced with a knife. The stock should be shimmering with the rendered fat from the chorizo, infusing the soup with its rich, smoky flavor. Stir occasionally to prevent sticking.

Step 5: Finish and Serve.

Once the vegetables are cooked through, remove the pot from the heat. Stir in the finely chopped fresh parsley. Allow the soup to rest for about 5 minutes. This resting period allows the flavors to meld together even further. Ladle the soup into deep bowls. Grind a little fresh black pepper over each serving, if desired. Serve immediately with thick slices of sourdough or other crusty bread for dipping.

COOKING Rating:

Easy

Serving Suggestions:

• Serve hot, garnished with a dollop of crème fraîche or sour cream for added richness.
• A sprinkle of crispy fried onions or chorizo crumbs can add texture and flavor.
• A swirl of pesto or a drizzle of chili oil can add a burst of freshness or spice.
• Pair with a simple green salad for a complete and balanced meal.
• Serve as a starter for a larger meal or as a light lunch.

Tips:

• Chicken Stock Quality: The quality of your chicken stock will greatly impact the flavor of the soup. Use homemade stock if possible, or opt for a high-quality store-bought variety.
• Chorizo Selection: Spanish chorizo is the traditional choice, but you can experiment with other types of cured meat if you prefer. Just be sure to choose a cooking chorizo that will release its fat and flavor into the soup.
• Leek Preparation: Be diligent in washing the leeks to remove any sand or grit.
• Salt Control: Taste and adjust the seasoning throughout the cooking process. The chorizo will add saltiness, so be mindful of how much additional salt you add.
• Texture Preference: For a smoother soup, you can use an immersion blender to partially or fully puree the soup. Be careful when blending hot liquids.

Prep Time:

15 minutes

Cook Time:

30 minutes

Total Time:

45 minutes

Nutritional Information:

(Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.)

• Calories: Approximately 350-450 per serving
• Protein: Approximately 15-20g per serving
• Sodium: Varies depending on the type of chorizo and chicken stock used. Choose low-sodium stock to control the sodium content.

Conclusion

This Potato, Leek & Chorizo Soup is more than just a recipe; it’s an invitation to create a warm and comforting meal that will nourish your body and soul. With its simple ingredients, easy preparation, and irresistible flavor, it’s a dish that you’ll find yourself making again and again. So, embrace the simplicity, savor the flavors, and enjoy the experience of creating something truly special. Whether you’re looking for a quick weeknight dinner or a comforting weekend lunch, this soup is sure to satisfy.

Frequently Asked Questions:

Q1: Can I make this soup vegetarian?

A: Absolutely! To make this soup vegetarian, simply omit the chorizo. To add some depth of flavor, you can substitute the chorizo with smoked paprika, a pinch of chili flakes, or some chopped smoked tofu. Using vegetable broth instead of chicken broth will also keep it vegetarian. Consider adding some roasted vegetables, such as sweet potatoes or butternut squash, for extra flavor and texture.

Q2: Can I freeze this soup?

A: Yes, this soup freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some headspace in the containers, as the soup will expand as it freezes. When ready to eat, thaw the soup overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Note that the texture of the potatoes might change slightly after freezing, but the flavor will remain delicious.

Q3: I don’t have leeks. Can I use onions instead?

A: While leeks add a unique sweetness and mild flavor to the soup, you can substitute them with onions if needed. Use about 2 medium onions, chopped, in place of the leeks. Cook the onions in the same way as the leeks, until they are softened and translucent. The flavor will be slightly different, but the soup will still be delicious.

Q4: Can I use a different type of potato?

A: Yes, you can use different types of potatoes depending on your preference. Floury potatoes like Maris Piper or Yukon Gold are ideal for creating a creamy soup. Waxy potatoes like red potatoes will hold their shape better and add a slightly different texture. Just be aware that the cooking time may vary depending on the type of potato you use.

Q5: My soup is too thick. How can I thin it out?

A: If your soup is too thick, simply add more chicken stock or water until you reach your desired consistency. Start by adding a small amount of liquid at a time, stirring well after each addition. Be sure to taste the soup and adjust the seasoning as needed after adding more liquid.