Potato, Leek and Chorizo Soup
by Cherrypick
Make this hearty soup on cold winter days. One of those holy grail recipes, it’s both deeply flavourful and easy to make with a few seasonal ingredients.
Method
Based on 4 servings, adjust as needed.
Step 1
Tip the potatoes into a large pan with the stock and a large pinch of salt. Bring to a simmer and cook for 10 mins.
Step 2
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 mins until the leeks and potatoes are cooked through.
Step 3
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. Leave to rest for 5 mins, then ladle into deep bowls, grind over a little black pepper, if you like, and serve with thick slices of sourdough.
- Ingredients
- Based on 4 servings
-
850g Potatoes, such as Maris Piper or any floury variety, cut into 2cm chunks 1x Sainsbury's Maris Piper Potatoes 2kg -
1.6 litre Chicken Stock 1x Knorr Stock Pot Chicken 8x28g -
3 large Leeks, sliced into thick rounds 1x Sainsbury's Leeks 500g -
190g Cooking Chorizo, skin removed, thickly sliced (or use smoked lardons) 1x Sainsbury's Inspire to Cook Cooking Spanish Chorizo 190g -
30g Finely Chopped Parsley 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
1 loaf Sourdough, or other crusty bread, to serve 1x Sainsbury's Sourdough Medium Sliced White Bread, Taste the Difference 400g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g