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
Prep:10 mins
Serves 4 – 6
850g potatoes (such as Maris Piper or any floury variety), cut into 2cm chunks1.6 litre chicken stock (see tip below)3 large leeks, sliced into thick rounds225g cooking chorizo, skin removed, thickly sliced (or use smoked lardons)40g finely chopped parsleysourdough or other crusty bread, to serve
STEP 1Tip the potatoes into a large pan with the stock and a large pinch of salt. Bring to a simmer and cook for 10 mins.STEP 2Meanwhile, 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.STEP 3When 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.