This potato, leek and chorizo soup takes a classic British favourite and gives it a smoky, Spanish-inspired twist. Creamy potatoes and sweet leeks meet paprika-rich chorizo for a bowl that's warming, satisfying and packed with flavour.
The original recipe appeared in the January 2024 BBC Good Food magazine.
It's packed with rich flavours from smoky chorizo, tender potatoes, and savoury leeks. A comforting soup perfect for cold nights or family dinners!
Tips
- Low-carb option - swap the potatoes for cauliflower or swede for a lower-carb alternative.
- Herbs - fresh thyme and bay leaves will also enhance the flavour, as well as the parsley that's added at the end.
- Optional variations:
- Make it spicy - add a pinch of cayenne pepper, chilli flakes or smoked paprika.
- Extra depth - roast the potatoes first, add a parmesan rind while the soup is simmering, or add a splash of dry sherry.
- Greens - try adding kale, spinach or cavolo nero.
- Make it creamy - stir in double cream, crème fraiche or finish with grated manchego.
- Lighter version - use less chorizo and add beans for protein.
- This potato, leek and chorizo soup is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - you can easily make a vegetarian version by omitting the chorizo and adding a tsp of smoked paprika for a similar flavour, and using vegetable stock instead of chicken stock.
Yes - this soup can be made a day in advance and kept in the fridge. The flavours will deepen overnight. Just reheat it gently on the hob before serving, adding a bit of stock or water if it thickens too much.
Yes, this soup freezes well. Let the soup cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. When reheating, thaw in the fridge overnight and warm it on the hob, stirring occasionally.
If the soup is too thin, you can blend a portion of it using a stick blender or liquidiser to thicken it while leaving some chunks. Alternatively, you can add a cornflour slurry (1 tbsp of cornflour mixed with 2 tbsp of water) and simmer for a few minutes until it thickens.
Yes - you can substitute the chorizo with ham, bacon, smoked sausage, or even Italian sausage for a different flavour. Just make sure to cook the sausage thoroughly and adjust seasoning as needed.
That depends on the chorizo used. Sweet chorizo is mild, spicy varieties add heat.
It'll last for up to 3 days in an airtight container.
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How to make this Potato, Leek and Chorizo Soup
Ingredients
- 850g floury potatoes (I like Maris Piper), peeled and cut into 2cm chunks (see Tips)
- 1.6 litres chicken stock (made using 3 stock cubes or pots)
- a large pinch of salt
- 3 large leeks (approx. 500g), sliced into thick rounds and rinsed to remove any hidden dirt
- 200g cooking chorizo, skin removed, thickly sliced (or use smoked lardons)
- salt and freshly ground black pepper
- 40g parsley, finely chopped
To serve (optional):
Instructions
- Put the potatoes into a large pan with the stock and a large pinch of salt. Bring to a simmer and cook for 10 minutes.
- Add the leeks and chorizo to the pan, season to taste, and simmer for another 15 to 20 minutes, until the leeks and potatoes are cooked through.
- When ready, the potatoes and leeks should be almost falling apart and very tender when pierced with a knife, and the stock should be shimmering with the fat from the chorizo. Check the seasoning, adding more if required. Remove from the heat and stir through the parsley. Leave to rest for 5 minutes and serve with crusty bread, if you like.
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Potato, Leek and Chorizo Soup
Equipment
Ingredients
- 850 g (1.87 lb) floury potatoes (I like Maris Piper) peeled and cut into 2cm chunks (see Notes)
- 1.6 litres (6 ¾ cups) chicken stock (made using 3 stock cubes or pots)
- a large pinch of salt
- 3 large leeks (approx. 500g) sliced into thick rounds and rinsed to remove any hidden dirt
- 200 g (7.1 oz) cooking chorizo skin removed, thickly sliced (or use smoked lardons)
- salt and freshly ground black pepper
- 40 g (¾ cup) parsley finely chopped
To serve (optional):
Instructions
- Put the potatoes into a large saucepan or casserole pot with the stock and a large pinch of salt. Bring to a simmer and cook for 10 minutes.
- Add the leeks and chorizo to the pan, season to taste, and simmer for another 15 to 20 minutes, until the leeks and potatoes are cooked through.
- When ready, the potatoes and leeks should be almost falling apart and very tender when pierced with a knife, and the stock should be shimmering with the fat from the chorizo. Check the seasoning, adding more if required. Remove from the heat and stir through the parsley. Leave to rest for 5 minutes and serve with crusty bread, if you like.
Notes
- Low-carb option - swap the potatoes for cauliflower or swede for a lower-carb alternative.
- Herbs - fresh thyme and bay leaves will also enhance the flavour, as well as the parsley that's added at the end.
- Optional variations:
- Make it spicy - add a pinch of cayenne pepper, chilli flakes or smoked paprika.
- Extra depth - roast the potatoes first, add a parmesan rind while the soup is simmering, or add a splash of dry sherry.
- Greens - try adding kale, spinach or cavolo nero.
- Make it creamy - stir in double cream, crème fraiche or finish with grated manchego.
- Lighter version - use less chorizo and add beans for protein.
- This potato, leek and chorizo soup is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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