Potato Leek Soup with Spicy Chorizo & White Cheddar
A bowl of warm comfort with this twist on the classic Potato Leek Soup. Spicy chorizo and creamy white cheddar add so much flavor to this easy, wholesome soup!
Ingredients
- 2 tbsp avocado or olive oil
- 1 lb spicy (or regular) chorizo
- 1 white onion diced
- 2 leek cleaned well & diced (only the white and light green parts)
- 2 lbs baby red potatoes cubed
- 7 cups vegetable or chicken broth
- 1 tbsp Herbes de Provence or Italian Seasoning
- 2 tsp salt
- pinch of pepper
- 2 cups white cheddar cheese grated
- parsley, to garnish
Instructions
- Heat a large pot over medium heat. Add oil and allow to heat for another minute. Sauté the chorizo until well browned. Remove chorizo with a slotted spoon and set aside.
- Add the diced onion and leeks to the pot. Add a drizzle of oil if needed. Cook for a couple of minutes until soft, stirring frequently.
- Add the diced potatoes, seasoning and broth.
- Bring to a boil, turn to medium-low, cover and simmer for 15 minutes or until potatoes are fork tender.
- Using an immersion blender, or transferring to a normal blender, blend soup until creamy.
- Return the soup to the pot and on low heat, add the cheese. Stir until melted. Add the chorizo back in, saving a small amount for garnishing.
- Adjust seasoning as needed.
- Garnish with parsley and chorizo crumbles.