# Components:
→ Vegetables
01 - 2 large leeks (white and light green parts only), sliced
02 - 1 lb potatoes, peeled and diced
03 - 2 cloves garlic, minced
04 - 1 medium onion, chopped
→ Meats
05 - 5 oz chorizo sausage, sliced or diced
→ Liquids
06 - 4 cups chicken or vegetable stock
07 - 1/2 cup heavy cream (optional)
→ Spices & Seasoning
08 - 1 tsp smoked paprika
09 - Salt and freshly ground black pepper, to taste
10 - 2 tbsp olive oil
→ Garnish (optional)
11 - Chopped fresh parsley
12 - Crusty bread
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chorizo and cook for 3–4 minutes, stirring occasionally, until browned and oil is red-tinted. Remove half the chorizo with a slotted spoon and set aside for garnish.
02 - Add chopped onion, minced garlic, and sliced leeks to the pot. Cook for 5 minutes, stirring frequently, until softened but not browned.
03 - Stir in diced potatoes and smoked paprika. Cook for 2 minutes to toast spices and combine flavors.
04 - Pour in chicken or vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
05 - Using a stick blender, partially purée the soup directly in the pot, leaving some chunks for texture. Alternatively, blend half the soup in a countertop blender and return it to the pot.
06 - Stir in heavy cream if using, return reserved chorizo to the pot, season with salt and pepper to taste, and heat through for 2–3 minutes.
07 - Ladle soup into bowls, garnish with chopped parsley, and serve with crusty bread if desired.
