Potato Leek Soup with Chorizo

Potato Leek Soup with Chorizo
Recipe by Christina Provo

Serves 4

Ingredients -

2 tablespoons olive oil
1 package chorizo, about 11 ounces, chopped
1 cup chopped leeks, rinsed thoroughly
1/3 cup peeled and chopped carrots
3 garlic cloves, peeled and minced
4 cups Yukon gold potatoes, peeled and chopped into small cubes
4 cups reduced sodium chicken broth
1 bay leaf
3/4 cup whole milk, warmed (you can use any percentage of milk as long as it's not skim, but the consistency will probably be thinner)
Kosher salt and black pepper

Directions -
  1. Heat a tablespoon oil in a large dutch oven over medium heat. Add chorizo and cook for 5-7 minutes until browned. Remove using a slotted spoon and set aside. If necessary, add up to a tablespoon of the remaining oil. Saute leeks, carrots, and garlic until leek begins to soften, about 3-4 minutes. Stir in potatoes and continue sauteing for an additional 5 minutes. Season with 1 teaspoon kosher salt and a few grinds of pepper
  2. Pour chicken broth over top and add bay leaf to pot. Bring to a boil, then reduce heat to maintain a rapid simmer. Cover. Cook, stirring occasionally, for 25-30 minutes or until potatoes can be easily pierced with fork.
  3. Reduce heat to low. Remove up to two cups of potatoes if you want a chunkier soup. Puree potato mixture with an immersion blender until completely pureed. Pour in warmed milk, stirring to combine. Check seasonings and adjust if necessary. Divide soup between bowls. Top with chorizo and a sprinkle of paprika.