Leek, Butter Bean & Crispy Chorizo Soup

Name: Leek, Butter Bean & Crispy Chorizo Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Spanish
Ingredients: 30g (1.1 oz) unsalted butter; Olive oil for frying; 2 large leeks, sliced; 1 large clove garlic, crushed; 2 x 400g (14 oz) tins butter beans, drained and rinsed; 800ml (3 ½ cups) hot chicken or vegetable stock; 4 tbsp crème fraîche, plus extra to serve; Salt and freshly ground black pepper, to taste; 110g (3.9 oz) chorizo, finely cubed; 4 rosemary sprigs, leaves picked and finely chopped; Crusty bread (optional, for serving)

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If you’re craving a rich, hearty soup that’s quick to prepare yet full of satisfying depth, Leek, Butter Bean & Crispy Chorizo Soup is about to be your new favorite. Combining silky butter beans, tender leeks, and smoky, crisped chorizo, this recipe strikes the perfect balance of creamy and spicy. It’s easy enough for weeknights, bold enough for dinner parties, and ready in just 40 minutes.

This delicious soup takes inspiration from Spanish flavors, but its comfort-food appeal is universal. We’ll walk you through everything—from step-by-step cooking instructions to smart swaps and tips for storing leftovers. Craving something extra creamy or vegetarian-friendly? You’ll find all the answers below. Don’t miss our creamy broccoli cheese soup for another winter favorite that pairs well with crusty bread.

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How to Make Leek, Butter Bean & Crispy Chorizo Soup

Making this soup is easier than you think. With just a handful of fresh and pantry-friendly ingredients, you’ll create a rich, soul-warming bowl that tastes like it simmered all day.

Ingredients You’ll Need

Here’s everything you’ll need for this bold and flavorful soup:

Ingredient	Amount	Notes
Leeks	2 large, sliced	White and light green parts only
Garlic	1 clove, crushed	Fresh garlic adds aromatic depth
Butter Beans	2 x 400g (14 oz) tins	Drained and rinsed
Chicken/Vegetable Stock	800ml (about 3 ½ cups)	Homemade or cube-based works fine
Crème Fraîche	4 tbsp + extra to serve	Adds creaminess and tang
Unsalted Butter	30g (1 oz)	For sautéing the leeks
Olive Oil	1–2 tbsp	Use for frying both leeks and chorizo
Chorizo	110g (3.9 oz), diced fine	Cooks until crispy and golden
Rosemary	4 sprigs, chopped	Optional but aromatic
Salt & Pepper	To taste	Always adjust after blending
Crusty Bread	Optional for serving	Perfect for dipping

TIP: Want it vegetarian? Skip the chorizo or use plant-based sausage instead.

Step-by-Step Instructions

You won’t need fancy tools—just a big pot and a stick blender. Let’s break it down:

1. Sauté the leeks and garlic
Melt the butter with a splash of olive oil in a heavy pan. Add sliced leeks and cook on medium heat for 15 minutes, stirring occasionally, until they turn soft and golden. Stir in the garlic and cook for another minute.

2. Simmer with beans and stock
Pour in the butter beans and hot stock. Bring to a simmer and let it bubble uncovered for 10 minutes to infuse the flavors.

3. Blend it smooth
Turn off the heat. Use an immersion blender to blitz the soup until silky. Stir in crème fraîche, season with salt and pepper, and keep warm.

4. Crisp the chorizo topping
In a small frying pan, add olive oil and chorizo. Fry over medium heat for 5 minutes until crispy and sizzling. Add the chopped rosemary and cook for one more minute.

5. Serve it hot
Ladle the soup into bowls. Top with crispy chorizo, fragrant rosemary, and any extra oil from the pan. Add a dollop of crème fraîche and serve with warm crusty bread.

Don’t miss our Cajun potato soup recipe for another savory delight if you like smoky flavors.

Pro Tips for Success

Use a heavy-bottom pot to avoid burning the leeks.
Don’t skip the blending—it’s what gives the soup its velvety texture.
Make it vegan by swapping butter for olive oil and using coconut cream instead of crème fraîche.
Add greens like spinach or kale at the end for extra nutrition and color.
Double the recipe and freeze for meal prep. Just fry the chorizo fresh each time you serve.

Looking for inspiration? Try our marry me chicken soup next—another cozy winner for weeknights.

Flavor Pairings and Variations

This soup already offers a cozy blend of creamy and smoky flavors, but the right pairings and tweaks can elevate it even more. Whether you’re hosting a dinner or meal-prepping for the week, here’s how to take it up a notch.

Best Breads & Sides to Serve

A good soup begs for a good side. The rich, velvety texture of Leek, Butter Bean & Crispy Chorizo Soup pairs best with hearty, rustic companions.

Crusty artisan bread: Toasted sourdough or a French baguette soaks up the soup beautifully.
Garlic ciabatta: Adds an aromatic, crispy bite.
Cheese scones or herbed focaccia: For a bolder pairing, serve with savory baked goods.
Don’t miss our apple chutney pork chops as a meaty sidekick for a fuller meal.
Want something lighter? A simple green salad with lemon vinaigrette balances the richness.

Check out our old-fashioned cream of tomato soup for more bread pairing ideas.

Ingredient Swaps and Customizations

This recipe is flexible—swap or enhance ingredients based on what’s in your pantry or your dietary needs.

Bean Alternatives

Instead of Butter Beans	Try This	Result
Cannellini Beans	Slightly firmer texture
Chickpeas	Nutty flavor
Great Northern Beans	Mild and creamy

Chorizo Alternatives

Instead of Chorizo	Try This	Flavor Notes
Smoked bacon bits	Salty and savory
Pancetta	Mild, cured Italian meat
Vegan sausage or tofu	Great for plant-based diets

Looking to spice things up? Add red pepper flakes or a dash of hot smoked paprika while frying the chorizo for more heat.

Discover great ideas like our creamy broccoli cheese soup if you’re exploring soup variations.

Make It Spicier or Creamier

One of the best things about this soup? It adapts beautifully to your taste preferences.

Boost the Heat

Add chili oil or a pinch of cayenne pepper before blending.
Swap regular chorizo for a spicy variety.
Stir in hot sauce at the table for a customizable kick.

Turn Up the Creaminess

Mix in extra crème fraîche, Greek yogurt, or even a splash of heavy cream.
Garnish with shaved Parmesan or cheddar for added richness.
For a subtle, nutty edge, stir in a teaspoon of tahini before blending.

If you like soups with indulgent finishes, don’t miss our biscoff cookie butter latte for a sweet, creamy treat afterward.

Storing, Reheating & Meal Prep Tips

Leek, Butter Bean & Crispy Chorizo Soup doesn’t just taste amazing fresh—it holds up beautifully in the fridge or freezer. That makes it ideal for meal preppers, busy weeknights, or cozy make-ahead dinners.

Storing in the Fridge or Freezer

Whether you’re saving leftovers or planning meals in advance, here’s how to store it the right way:

Storage Method	How Long It Lasts	Tips
Refrigerator	Up to 4 days	Store in airtight glass or BPA-free containers
Freezer	Up to 2 months	Freeze in single-serving portions for easy reheating
Chorizo Topping	2–3 days in fridge	Store separately to maintain crispness

Always cool the soup before transferring it to containers.
Label with the date to keep track of freshness.
For freezer-friendly results, skip crème fraîche until reheating.

Don’t miss our creamy broccoli cheese soup—also great for freezing and reheating!

Reheating Without Losing Flavor

Reheating soup can be tricky—overdo it and you lose the delicate flavors. Here’s how to do it right:

Stovetop: Reheat on medium-low, stirring occasionally. Add a splash of stock or water to loosen the texture if it thickens.
Microwave: Cover and reheat in 1-minute intervals, stirring in between.
Crispy chorizo tip: Re-fry or toast leftover chorizo in a hot dry pan for 1–2 minutes to revive its texture.

Pro tip: Add a fresh swirl of crème fraîche and rosemary before serving to restore that just-made magic.

Check out our marry me chicken soup for another reheatable, flavor-rich option.

Make-Ahead Tips for Busy Weeks

If you love batching meals for stress-free evenings, this soup is a winner. Here’s how to prep smart:

Make the soup base ahead: Cook, blend, and store in the fridge or freezer.
Cook chorizo fresh: Fry it right before serving so it stays crispy.
Portion smartly: Use mason jars or freezer-safe soup bags to portion for lunches.

Batch cooking? This recipe doubles easily. Freeze half and enjoy the rest now. It’s a great staple for any soup rotation.

Frequently Asked Questions (FAQs)

Can I make this soup vegetarian?

Yes, just skip the chorizo or use a plant-based sausage or smoky tofu. Swap chicken stock for vegetable stock. You’ll still get a creamy, satisfying soup with tons of flavor.

What can I use instead of butter beans?

Butter beans add that signature creaminess, but you can use:
Cannellini beans (slightly firmer)
Navy beans (mild and smooth)
Chickpeas (nutty with extra texture)
For more ideas, see our cajun potato soup which also uses pantry staples creatively.

Is it possible to freeze this soup?

Absolutely. Just avoid adding the chorizo before freezing. Freeze the blended soup in single servings and cook the chorizo fresh when you’re ready to eat.

How do I make it spicier?

Try using spicy chorizo or add red chili flakes, cayenne pepper, or a dash of hot sauce before serving. You can also stir in chili oil for an extra kick.

Can I serve this at dinner parties?

Yes, it’s perfect! Serve it in shallow bowls with warm artisan bread and garnish with extra chorizo and crème fraîche. It’s elegant, comforting, and memorable.

Conclusion

This Leek, Butter Bean & Crispy Chorizo Soup is more than a winter warmer—it’s a weeknight hero, a dinner-party showstopper, and a meal prep must. With creamy leeks, hearty beans, and that irresistible smoky chorizo crunch, every spoonful hits all the right notes. It’s flexible, freezer-friendly, and so satisfying.

Whether you’re cozying up on a chilly evening or prepping lunch for the week ahead, this soup delivers every time. And if you’re craving something sweet to follow? Don’t miss our biscoff cookie butter latte—it’s the perfect pairing.

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