Leek and potato soup with chorizo (Caldo verde) from The Guardian Feast Supplement, January 5, 2019 (page 12) by Alastair Little

  • potatoes
  • celery
  • Show all ingredients...

  • EYB Comments

    This recipe appears online as "Leek and potato soup with shredded greens and chorizo".

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Notes about this recipe

  • Eat Your Books

    This recipe appears online as "Leek and potato soup with shredded greens and chorizo".

  • Rinshin on February 10, 2023

    Total comfort in a bowl and delicious! It is crunch time before our long overseas trip and needed to use up big bundle of gailan but did not want the regular Asian preparation and chose this. Shredded the leaves and flash froze stems for later use. I love how this recipe uses carrots, celery and leeks in addition to potatoes. I think any shredded greens will work in this soup although most recipes call for kale. Used Spanish baby chorizo instead of standard sized.Made enough for 6 generous servings. Freezing 4 servings for when we return from our trip for a quick meal at home. Photo added.

  • shannonstoney on February 03, 2019

    The addition of the carrot makes this better than plain leek and potato soup, even without the sausage. This is very good.

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