HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChorizo Crumbed Leek And Potato Soup
Chorizo Crumbed Leek and Potato Soup

Chorizo Crumbed Leek and Potato Soup

with warm brioche bread

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Leek and potato soup is a classically Irish recipe that's creamy, comforting, and wonderfully warming. This particular dish is spiced up just a bit with the addition of a herby and smoky chorizo crumb.

Tags:Family FriendlyEat Me FirstHall of Fame
Total Time40 minutes
Cooking Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

100 g



1 piece


400 g


1 sachet

Vegetable Stock


5 g


1 pack



125 g

Creme Fraiche


2 piece

Brioche Buns

(ContainsMilk, Wheat, Egg, SoyaMay be presentMustard, Lupin, Nuts, Sesame)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)870 kcal
Energy (kJ)3641 kJ
Fat43.45 g
of which saturates21.48 g
Carbohydrate95.33 g
of which sugars13.99 g
Dietary Fiber0 g
Protein25.15 g
Cholesterol0 mg
Salt3.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Immersion blender
Instructionsarrow up iconarrow up icon
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  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Trim the root and the dark green leafy part from the leek. Thinly slice.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Roughly chop the parsley, stalks and all.
  • Heat a drizzle of oil in a large pot (for the soup) on medium-high heat.
  • Once hot, add the leek and season with salt and pepper.
  • Cook the leek until softened, 4-6 mins. Stir occasionally.
  • Add the potatoes and cook for 1 min.
  • Sprinkle 2 tbsp flour (double for 4p) over the potato and leek. Mix together and cook for 1 min, stirring frequently.
  • Add the stock and 450ml water (double for 4p). Bring to a boil and simmer for 10-12 mins, or until the potatoes are tender.
  • Add the creme fraiche. Using a blender or food processor, blend the mixture until smooth.
  • Add more water, in small increments, if you'd like your soup to be thinner. Season with salt and pepper to taste.
  • While the soup simmers heat a large pan on medium-high heat (no oil).
  • Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.
  • Add a drizzle of oil (if required) and the breadcrumbs. Fry for an additional 1 min, until the crumbs are golden.
  • Remove from the heat and mix together with the chopped parsley.
  • Once the soup is almost ready, pop the brioche buns onto a baking tray.
  • Warm through in the oven, 2-3 mins.
  • Dish up a hearty helping of potato and leek soup.
  • Top with the chorizo and parsley crumb.
  • Serve with a warmed brioche bun on the side.