Some of my favorite things about fall and winter includes: slow-cooker recipes and soup. Low effort and cozy and delicious? Sign me up! This fun take on a traditional potato leek soup is absolutely delicious and perfect for a busy night.
This recipe made SO MUCH soup and freezes really well, allowing for multiple nights of easy dinners.
Chorizo Potato Leek Soup
If I had to guess, I would say this recipe makes 8 generous portions of soup.
I love potato leek soup, but was very excited to try this fun take with flavorful, warming spices. One suggestion I have is to know exactly what the chorizo you use tastes like. Our chorizo was very cinnamon forward, so we used some paprika and a bit of cumin to balance the flavor a bit better.
Ingredients
- 4 small leeks, or 2 large
- 5 potatoes
- 1 large onion
- a bunch of garlic, chopped finely
- 1 pack of 4 chorizo sausages (we used these locally produced ones)
- 1 container of beef stock
- fresh thyme to taste
- salt, pepper, cumin and paprika to taste
- Parmesan, to grate on top
The Process
- Chop up all the vegetables and sausages the night before and place everything (excluding spices and stock) into the slow cooker pot. Place in the fridge overnight
- In the morning, remove the pot from the fridge and place into the base of the slow cooker. Add beef stock and water (if needed) and spices.
- Cover and allow to cook on low for 10 hours
- When ready to serve, grate fresh parmesan on top and enjoy!
I hope you all give this recipe a try and let me know what you think! If you’re interested in trying any of our other recipes, check them out here. – Hailey
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