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
Ingredients
- 850g potatoes (such as Maris Piper or any floury variety), cut into 2cm chunks
- 1.6 litre chicken stock (see tip below)
- 3 large leeks, sliced into thick rounds
- 225g cooking chorizo, skin removed, thickly sliced (or use smoked lardons)
- 40g finely chopped parsley
- sourdough or other crusty bread, to serve
Method
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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.
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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.
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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.