Potato, Leek & Chorizo Soup
A hearty, smoky, and comforting soup made with tender potatoes, sweet leeks, and rich chorizo – perfect for cold nights or family dinners.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup, Starter
- Method: Stovetop
- Cuisine: Spanish
- Diet: Halal
Ingredients
Scale
- 850g (1.87 lb) floury potatoes, peeled and cut into 2cm chunks
- 1.6 litres (6 ¾ cups) chicken stock (made using 3 stock cubes or pots)
- A large pinch of salt
- 3 large leeks, sliced into thick rounds
- 225g (2 cups) cooking chorizo, skin removed, thickly sliced (or use smoked lardons)
- Salt and freshly ground black pepper to taste
- 40g (¾ cup) parsley, finely chopped
- Optional: crusty bread for serving
Instructions
- Put the potatoes into a large pan with the chicken stock and a large pinch of salt. Bring to a simmer and cook for 10 minutes.
- While the potatoes are cooking, rinse the leeks in a bowl of water to remove any grit.
- Add the leeks and sliced chorizo to the pot. Season with salt and pepper.
- Simmer for another 15 to 20 minutes, until the leeks and potatoes are tender and almost falling apart.
- If you prefer a thicker texture, blend part of the soup using a stick blender.
- Stir in the chopped parsley and remove from heat. Let the soup rest for 5 minutes.
- Serve hot with optional crusty bread.
Notes
- Low-carb option: swap potatoes for cauliflower or swede.
- Enhance flavor with fresh thyme, bay leaves, or a pinch of cayenne/chili flakes.
- For a vegetarian version, omit chorizo and use smoked paprika with vegetable stock.
- This soup is freezer-friendly and great for make-ahead meals.
Nutrition
- Serving Size: 1 bowl (approx. 400ml)
- Calories: 296
- Sugar: 7g
- Sodium: 421mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg
Find it online: https://recipeeasily.com/potato-leek-chorizo-soup-recipe/