Potato, Leek and Chouriço Soup
Prep time
Cook time
Total time
This Potato, Leek and Chouriço Soup recipe is to die for. Hearty and delicious on a cold day. A traditional soup with a twist... chouriço instead of bacon.
Recipe type: Appetizer
Cuisine: Portuguese
Serves: 6 to 8 servings
  • 2 tbs olive oil for sautéing the chouriço
  • 1 lbs of Portuguese chouriço cut in ½ inch wheels and then halved (I used sweet, but hot is also fine if you like a little kick)
  • 2½ lbs white potatoes chopped into equal size pieces
  • 2 large leaks washed and diced (green and white included)
  • 8 cups chicken broth
  • 2 tbs unsalted butter
  • 3 tbs all-purpose flour
  • 2 tsp salt
  • ½ tsp freshly ground black pepper
  1. In a large pot, heat up the olive oil on high.
  2. Sauté the chouriço until the edges start getting brown.
  3. Reduce the heat to medium and remove the chouriço with a slotted spoon, but leave the oil.
  4. Raise the temperature to medium high and sauté the leeks until they're soft (about 5 minutes).
  5. Sprinkle the flour over the leeks and add the potatoes.
  6. Mix well and add the chicken stock.
  7. Add salt and pepper.
  8. Bring to a boil and reduce the heat to medium.
  9. Simmer for 20 minutes or until the potatoes are soft enough to easily be poked through with a fork.
  10. Blend the soup with a hand blender (what I used), a stand blender or a food processor until smooth.
  11. Add the sautéd chouriço back into the pot and stir.
  12. Serve hot and enjoy!
Some people add cream into the soup at the end for an extra creamy texture, but I find that if you blend the soup well, it's already quite smooth without the additional calories.
Recipe by Photos & Food at https://www.photosandfood.ca/2015/11/05/potato-leek-chourico-soup-recipe/