Soup-be-doop.

A really nice Chorizo from Spain (thank you Central Market) and a hankering for a hearty potato soup inspired this original creation. The flavors of Spain come to life in this delicious and easy recipe that's sure to be a crowd pleaser this winter.

Potato and Leek Soup with Chorizo
(Recipe serves 3-4)



1/4 link, Spanish Chorizo, diced (not the Mexican stuff, Spanish Chorizo is cured and smoked)
1/2 Leek, sliced thin
1 Yellow Onion, sliced thin
2 Russet Potatoes, peeled and diced
3 Bay Leaves
2 tsp. Pimenton (Sweet Smoked Paprika)

1/2 cup Heavy Cream
Water, Salt, Pepper as needed

In a saucepot on high, heat 1 T. of Canola Oil.
Add Chorizo and brown.


Remove Chorizo and set aside.
Add Leeks and Onions to pot, toss to coat, and lower heat.


Slowly cook Leeks and Onions, stirring occasionally over low heat until they start to caramelize.


Remove from heat, add Pimenton. Cover and let sit for about 5 minutes. This is called 'blooming' the Pimenton.


Add potatoes, Bay leaves and enough water to cover and bring to a simmer.


Simmer until potatoes are soft.
Strain vegetables and reserve liquid.
Remove Bay leaves.
Puree (blender works best) vegetables with a little of the cooking liquid.
Transfer back to a pot.


Adjust consistency with reserved cooking liquid.
Over low heat, whisk in the cream and season to taste.
Garnish with the browned Chorizo, grilled bread and a nice Spanish cheese like Iberico or Manchego.


Enjoy!