• STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe tip

Homemade chicken stock
Making your own chicken stock is a great way to extract every bit of flavour from the carcass, which is otherwise discarded. Whenever you roast a chicken, put the carcass in the freezer until you have a few saved. Put the bones in a pan, cover with water and add 1 carrot, 1 celery stick, 1 chopped onion, 2 bay leaves and 6 peppercorns. Simmer for 1 hr (or cook in a pressure cooker for 30 mins), then strain. Leave the stock to cool completely, then freeze in airtight containers to use in soups or stews.

Goes well with


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