Save Discover the comforting warmth of Potato, Leek & Chorizo Soup Bowl, a hearty and flavorful European soup perfect for cool days. Creamy potatoes blend with tender leeks and spicy chorizo to create a meal that’s both rich in taste and easy to prepare. This gluten-free delight brings together simple ingredients with smoked paprika and a touch of cream for a luscious finish.
Save This soup combines simple kitchen staples into a dish that delivers deep, smoky notes from paprika and chorizo, rounded out by the natural sweetness of leeks and potatoes. It’s a flexible recipe that invites creativity without compromising on comfort and heartiness.
Ingredients
- 2 large leeks (white and light green parts only), sliced
- 500 g (about 1 lb) potatoes, peeled and diced
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 150 g (5 oz) chorizo sausage, sliced or diced
- 1 L (4 cups) chicken or vegetable stock
- 100 ml (1/2 cup) heavy cream (optional)
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- Chopped fresh parsley (optional)
- Crusty bread (optional)
Instructions
- 1. Heat the olive oil in a large pot over medium heat.
- Add the chorizo and cook for 3–4 minutes, stirring occasionally, until browned and the oil is tinted red. Remove about half of the chorizo with a slotted spoon and set aside for garnish.
- 2. Add the onion, garlic, and leeks to the pot.
- Cook for 5 minutes, stirring, until softened but not browned.
- 3. Stir in the potatoes and smoked paprika.
- Cook for 2 minutes.
- 4. Pour in the stock and bring to a boil.
- Reduce the heat and simmer for 20 minutes, or until the potatoes are very tender.
- 5. Use a stick blender to partially blend the soup in the pot, leaving some chunks for texture.
- Alternatively, blend half the soup in a blender and return to the pot.
- 6. Stir in the cream (if using), return the reserved chorizo to the pot, and season with salt and pepper to taste.
- Heat through for 2–3 minutes.
- 7. Ladle into bowls, garnish with parsley and serve with crusty bread if desired.
Zusatztipps für die Zubereitung
Für eine leichtere Version kann die Sahne weggelassen oder durch Milch ersetzt werden. Wenn Sie es gerne schärfer mögen, fügen Sie eine Prise Chiliflocken zusammen mit dem Paprikapulver hinzu. Die Verwendung von frischen, hochwertigen Zutaten sorgt für das beste Geschmackserlebnis.
Varianten und Anpassungen
Für eine vegetarische Variante kann geräucherter Tofu als Ersatz für Chorizo verwendet werden. Verwenden Sie dabei Gemüsebrühe anstelle von Hühnerbrühe und lassen Sie die Wurst weg. Weitere Anpassungen, wie das Weglassen der Sahne oder der Zusatz von mehr Gemüse, sind ebenfalls möglich.
Serviervorschläge
Servieren Sie die Suppe in tiefen Schalen, garniert mit frisch gehackter Petersilie und einem Stück knusprigem Brot, um die cremige Konsistenz zu ergänzen. Diese Kombination macht das Gericht besonders einladend und sättigend.
Save This Potato, Leek & Chorizo Soup Bowl is not only easy to make but also offers flexibility to suit multiple dietary needs while delivering rich, comforting flavors. Perfect alongside crusty bread, it’s a wonderful recipe to keep in your rotation whenever you need a warm, satisfying meal.
Recipe FAQ
- → How can I make this dish vegetarian?
Substitute chorizo with smoked tofu and use vegetable stock instead of chicken stock to maintain a smoky, rich flavor.
- → Can I prepare this bowl ahead of time?
Yes, you can cook and refrigerate it for up to 2 days. Reheat gently, adding extra stock or cream to adjust the consistency if needed.
- → What is the best way to blend for ideal texture?
Use a stick blender to partially blend the soup, leaving some potato chunks for texture, or blend half and mix back in for a creamy but chunky feel.
- → Are there alternatives to heavy cream?
You can use milk or omit cream entirely for a lighter texture without sacrificing much flavor.
- → How to adjust spice levels?
Increase smoked paprika or add chili flakes to boost heat, or reduce for a milder taste to suit preferences.