Description
A cozy and flavorful smoky potato and kale soup made with chorizo, tender potatoes, and hearty greens, finished with cheese and a splash of cream.
Ingredients
- 1 tablespoon extra virgin olive oil
- 3/4 pound smoked Spanish chorizo, regular chorizo, or smoked sausage
- 1 yellow onion, chopped
- 6 cloves garlic, chopped or grated
- 2 teaspoons smoked paprika
- 1/4 to 1/2 teaspoon cayenne pepper
- 4 small Yukon gold or russet potatoes, chopped
- 6 to 8 cups low sodium chicken broth
- Juice of 1 lemon
- Kosher salt and black pepper, to taste
- 4 to 6 cups Tuscan or curly kale, roughly chopped
- 1/4 cup whole milk, heavy cream, or canned coconut milk
- 1/4 cup grated Manchego, sharp cheddar, or parmesan, plus more for serving
- Fresh oregano, for serving (optional)
Instructions
1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chorizo and onion and cook until browned, about 5 to 8 minutes.
2. Stir in the garlic, smoked paprika, and cayenne. Cook for 2 minutes until fragrant. Add the chopped potatoes and toss to coat.
3. Pour in the chicken broth and lemon juice. Season with salt and pepper. Bring to a simmer and cook for 15 to 20 minutes, until the potatoes are tender.
4. Remove about 1/2 cup of the potatoes, mash or puree them, and stir them back into the soup to thicken.
5. Add the chopped kale, milk or cream, and grated cheese. Simmer for about 10 minutes, until the kale is wilted and tender.
6. Taste and adjust seasoning as needed. Serve hot topped with additional cheese and fresh oregano, if desired.
Notes
For a thicker soup, puree more of the potatoes before adding them back in.
You can substitute coconut milk for a dairy-free option.
This soup can also be made in the Instant Pot or slow cooker using similar steps.
Serve with crusty bread for a complete meal.
Nutritional information is an estimate and may vary.