Potato, Leek & Chorizo Soup – A Hearty, Flavor-Packed Comfort Bowl

If you’re craving something rich, cozy, and irresistibly satisfying, this Potato, Leek & Chorizo Soup is exactly what your dinner table needs. This recipe blends smoky chorizo, velvety potatoes, and sweet leeks into a soul-warming bowl that’s perfect for chilly nights, weekend gatherings, or quick make-ahead lunches. It’s easy to make, loaded with flavor, and pairs beautifully with a slice of crusty bread or your favorite rolls.

Looking for inspiration? Try our Cozy German Potato Soup for another comforting dish perfect for the season.

Let’s dive into what makes this comforting Spanish-inspired soup a must-try.

JUMP TO

Table of Contents

Why You’ll Love This Potato, Leek & Chorizo Soup

Warming, wholesome, and family-friendly

This soup doesn’t just warm your body — it nourishes and satisfies. With soft, tender chunks of potato, gently cooked leeks, and bold, smoky chorizo in every bite, it’s a recipe the whole family will reach for again and again. Perfect for anyone looking to bring restaurant-style comfort food into their kitchen without the stress.

The bold flavor balance of smoky and creamy

One of the reasons this Potato, Leek & Chorizo Soup stands out is the way the chorizo infuses the broth with its paprika-rich oils. The fat renders into the stock, turning the base into a golden, shimmering bath of flavor that coats the soft vegetables. That combination of creamy potato with a spicy kick makes every spoonful pop with flavor.

Simple pantry staples, no fuss cooking

Most of the ingredients for this recipe are likely already in your pantry or fridge. Potatoes, chicken stock, leeks, and a pack of chorizo are all you need to get started. There’s no need for complicated techniques—just basic chopping, simmering, and seasoning. It’s a true one-pot meal that delivers big on taste with minimal cleanup.

Don’t miss our Creamy Wild Rice Chicken Soup if you’re hunting for more minimal-effort, maximum-flavor meals.

Ingredients Breakdown: What You’ll Need

The perfect potatoes for the job

For this recipe, floury potatoes like Maris Piper or Russets are ideal. They break down slightly while cooking, thickening the broth naturally and giving the soup a creamy texture without needing cream or milk. Waxy potatoes can be used, but you’ll end up with a thinner, chunkier soup.

Here’s a quick comparison of potato types:

Potato Type	Texture in Soup	Best Used For
Maris Piper	Creamy, soft	Blended or rustic soups
Russet	Falls apart	Thick, hearty soups
Yukon Gold	Holds shape	Chunky-style soups

Picking the right chorizo – fresh vs cured

You’ll want to use fresh cooking chorizo for this recipe, not the hard, cured kind that’s often sliced and served with cheese. The fresh version renders fat into the broth, which brings that iconic orange-red glow and smoky spice. If you can’t find it, smoked lardons or even Italian sausage will do in a pinch — just adjust the seasoning to taste.

Check out Loaded Scalloped Potatoes if you’re looking for another rich, savory recipe with meat and potatoes.

Leeks – prepping and cleaning them right

Leeks can trap dirt between their layers, so it’s important to clean them thoroughly. Slice them into thick rings and rinse well under running water or soak them in a bowl of water, swishing gently to remove any grit. Always use the white and light green parts only; the dark green leaves are too fibrous for soup.

Optional add-ins to boost flavor or texture

Want to level it up? Here are a few optional ingredients that can add depth:

• Bay leaves and fresh thyme: for herbal notes
• Cayenne or chili flakes: for added heat
• Swede or cauliflower: for low-carb versions
• Parsley: added at the end for freshness

These ingredients are totally optional but give the soup a more personalized touch. Looking for another easy one-pot comfort meal? Don’t miss our Crockpot Chicken and Dumplings for a creamy, homey option.

How to Make Potato, Leek & Chorizo Soup Step-by-Step

Prepping your ingredients properly

Before you even turn on the heat, good prep makes everything easier. Start by peeling and chopping 850g (about 1.87 lb) of floury potatoes into 2cm chunks. Set them aside. Then, slice 3 large leeks into thick rounds and place them in a bowl of water to wash out any grit hiding between the layers.

Next, peel and slice 225g (2 cups) of fresh cooking chorizo into thick pieces. If you’re using smoked lardons or another substitute, make sure they’re chopped to similar size so they cook evenly.

A quick prep list:

• Dice potatoes
• Slice and wash leeks
• Prep chorizo
• Finely chop 40g (¾ cup) parsley to stir in at the end

You’ll also need 1.6 litres (6¾ cups) of chicken stock, which you can make using 3 quality stock cubes or pots.

Building flavor from the chorizo up

Place your potatoes and stock into a large soup pot with a generous pinch of salt, then bring to a simmer over medium heat. Let that cook for about 10 minutes so the potatoes begin to soften.

While that’s going, drain your leeks and get ready to add them along with the chorizo. Toss them both into the simmering pot, stir well, and season with salt and pepper. The soup will begin to take on the smoky, deep color of the chorizo fat, which slowly melts into the broth.

Let everything cook together for another 15 to 20 minutes. You’ll know it’s ready when the potatoes are tender and the leeks are almost falling apart.

Craving another chorizo-based dish? Don’t miss our Sausage, Green Bean & Potato Casserole for a hearty bake that’s packed with protein.

Simmering to silky, spoonable perfection

At this stage, the soup can be served rustic and chunky, or partially blended for a creamier texture. If you prefer it smoother, use a stick blender to blend half the soup — just enough to thicken the broth while keeping some bite-sized chunks.

Once the soup has reached your desired texture, stir in the chopped parsley and let it rest off the heat for 5 minutes to let the flavors settle.

Want even more potato goodness? Check out our Twice Baked Potato Casserole for a rich, cheesy alternative.

Serving suggestions and presentation tips

This soup is best served piping hot, ideally with a side of crusty bread or a warm baguette. To elevate it further:

• Drizzle with a swirl of olive oil or a splash of cream
• Top with crunchy croutons or crispy bacon bits
• Garnish with extra parsley for a fresh finish

Here’s a quick serving idea table:

Accompaniment	Flavor Profile	Prep Time
Crusty sourdough	Rustic, chewy	5 min
Chorizo bread	Savory & spicy	15 min
Garlic parmesan toast	Rich & buttery	10 min

This soup also pairs wonderfully with winter salads or a simple baked camembert if you’re turning it into a dinner party starter.

Need a cozy soup that can double as a meal? Try our Creamy Roasted Garlic Butternut Squash Pasta for a filling vegetarian main.

Make It Your Way: Adaptations and Variations

Low-carb and keto swaps

If you’re cutting back on carbs, don’t worry—this soup adapts beautifully. Simply swap out the potatoes for lower-carb alternatives like:

• Cauliflower florets: They cook quickly and absorb flavor well.
• Swede (rutabaga): Adds a slightly sweet earthiness while keeping it hearty.
• Celeriac (celery root): Brings a mild, nutty depth and mimics the texture of diced potatoes.

These options lower the carb count while keeping the soup satisfying and full of flavor. Just adjust the simmer time depending on the density of your substitute—cauliflower takes about 10 minutes, while swede may need up to 20.

Vegetarian and vegan-friendly alternatives

Want to skip the meat? Absolutely doable. Just make these easy swaps:

• Replace chorizo with 1 teaspoon of smoked paprika or chipotle powder for that signature smoky flavor.
• Use vegetable broth instead of chicken stock.
• Add protein with cooked lentils, cannellini beans, or chickpeas.
• Finish with a swirl of coconut cream or vegan butter for richness.

This vegan version is still warming and full of depth, especially when topped with fresh herbs or crispy plant-based bacon.

Looking for meatless comfort food? Discover great ideas like this Coconut Sweet Potato Lentil Soup for another hearty bowl.

Spicy lovers’ twist: heat it up

If you like your soups to have a kick, here’s how to spice things up:

• Add chili flakes, cayenne pepper, or smoked chipotle powder while sautéing the chorizo.
• Stir in a spoonful of harissa paste for North African heat.
• Top with sliced jalapeños or a dash of hot sauce before serving.

Even a little heat goes a long way in enhancing the smoky chorizo and cutting through the creamy texture of the soup.

Other sausage types that work well

No chorizo on hand? You’ve got options! Try these alternatives:

• Smoked sausage or kielbasa for similar depth and fat rendering.
• Italian sausage (spicy or mild) to give it a Mediterranean spin.
• Bacon or pancetta if you want smaller, crispy bites of pork flavor.
• Even ham hock can work if simmered long enough to release its richness into the broth.

Just make sure to brown these well before adding to the soup so the fats render into the stock.

Want more ideas using simple swaps? Don’t miss our Creamy French Onion Mushroom Soup—it’s flexible, flavorful, and full of umami goodness.

Storage, Reheating & Freezing Tips

How long it lasts in the fridge

Once cooled, your Potato, Leek & Chorizo Soup can be stored in an airtight container in the refrigerator for up to 4 days. In fact, the flavors often develop even more after a night in the fridge, making leftovers even tastier.

Best practices for freezing and thawing

This soup is highly freezer-friendly. Here’s how to do it:

• Let the soup cool completely.
• Portion into airtight containers or freezer bags.
• Label and freeze for up to 3 months.

To reheat, thaw overnight in the fridge, then warm gently on the stove over medium heat, stirring occasionally. Add a splash of broth or water if it thickens too much during storage.

Reheating without losing texture or flavor

Reheat the soup slowly on the stovetop to maintain its texture. Avoid boiling, especially if you’ve blended part of it—the starch can get gluey. A gentle simmer keeps the flavors intact and the texture velvety.

FAQs About Potato, Leek & Chorizo Soup

Final Thoughts on This Classic Potato, Leek & Chorizo Soup

If you’re looking for a soul-warming, hearty soup that’s rich in flavor and easy to customize, this Potato, Leek & Chorizo Soup deserves a spot in your regular rotation. Whether you go full-on comfort with crusty bread or lighten it up with veggie swaps, this one-pot wonder delivers every time.

Looking for more cozy winter warmers? Check out our Creamy Potato Soup Recipe for a classic creamy variation.

Print