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A portion of potato, leek and chorizo soup in a blue patterned bowl with a plate of bread, small dish of butter and mustard napkin on the side.

Potato, Leek and Chorizo Soup

By: Deborah
This hearty potato, leek, and chorizo soup is packed with rich flavours from smoky chorizo, tender potatoes, and savoury leeks. A comforting soup perfect for cold nights or family dinners!
PREP: 10 minutes
COOK: 45 minutes
TOTAL: 55 minutes
Servings: 6 people
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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.
 
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Nutrition

Calories: 313kcal | Carbohydrates: 47g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 423mg | Potassium: 1067mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2130IU | Vitamin C: 53mg | Calcium: 90mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS Autumn soup ideas, chorizo potato soup, comfort food soup, easy winter soup recipe, hearty British soup, one pot soup recipe, potato and leek soup with chorizo, potato leek and chorizo soup, smoky chorizo soup, Spanish chorizo soup
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