Potato, Leek and Chorizo Soup is a modern British recipe for a classic winter warming soup of potatoes, leeks and chorizo sausage in a chicken stock base served with crusty bread. The full recipe is presented here and I hope you enjoy this classic British version of: Potato, Leek and Chorizo Soup.
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This hearty soup is seasonal and ideal served on cold winter days. It’s both highly flavourful and easy to prepare.
Ingredients:
850g potatoes (such as Maris Piper or any floury variety), cut into 2cm chunks
1.6l chicken stock
3 large leeks, sliced into thick rounds
225g cooking chorizo skin removed, thickly sliced (or use smoked bacon lardons)
40g finely chopped parsley sourdough or other crusty bread, to serve
Method:
Add the potatoes into a large pan with the stock and a generous pinch of salt. Bring to a simmer and cook for 10 minutes.
Meanwhile, put the leeks in a bowl and rinse to remove any grit. Add the leeks and chorizo to the pan, season and simmer for another 15–20 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.
Season to taste, then remove from the heat and stir through the parsley. Set aside to rest for 5 minutes, then ladle into deep bowls, grind over a little black pepper, and serve with thick slices of sourdough.
