Smoky Potato and Kale Soup

Smoky Potato and Kale Soup has become my favorite answer to chilly nights when only something hearty and nourishing will do The blend of smoky chorizo and tender potatoes turns a simple pot of soup into pure comfort food with a special twist that will warm you from the inside out

The first time I made this soup my kitchen was filled with the wonderful scent of paprika and chorizo and now it always reminds me of laughter around the dinner table when the weather turns cool

Ingredients

• Extra virgin olive oil: brings out the chorizo’s rich flavor go for a fresh cold pressed bottle
• Smoked Spanish chorizo or regular chorizo or smoked sausage: adds the signature smoky and savory foundation look for sausage with a deep color and little filler
• Yellow onion chopped: forms the aromatic base pick one that feels heavy for its size
• Garlic chopped or grated: lifts and deepens every spoonful choose firm unblemished cloves
• Smoked paprika: gives double the smoky flavor Spanish smoked paprika is best for authenticity
• Cayenne pepper: perks up the soup with a little heat adjust for spice preference
• Yukon gold or russet potatoes: create a creamy background chop evenly for the best texture
• Low sodium chicken broth: provides body without overpowering let you control saltiness
• Juice of 1 lemon: freshens and balances the smoky flavors
• Kosher salt and black pepper: season the soup to perfection use freshly ground pepper for best taste
• Tuscan or curly kale: brings vibrant color and nutrients remove tough stems for tenderness
• Whole milk heavy cream or canned coconut milk: creamy finish adjust for richness or dairy free need
• Grated Manchego cheese sharp cheddar or parmesan: provides salty creaminess always grate cheese fresh if possible
• Fresh oregano for serving: optional but adds a fresh herbal finish

Step-by-Step Instructions

Prepare and Sauté the Base:

Heat olive oil over medium high heat in a large Dutch oven until it shimmers Add chopped chorizo and onions Sauté and let the chorizo render its fat and onion soften until golden and deeply fragrant about five to eight minutes Stir often so nothing burns but the sausage browns evenly

Build the Flavor:

Add chopped garlic smoked paprika and a pinch of cayenne Cook two minutes with constant stirring The paprika will bloom filling the kitchen with an irresistible aroma Make sure garlic just softens and does not brown

Add Potatoes and Broth:

Stir in the chopped potatoes and toss so every piece is coated with smoky oil Pour in chicken broth and fresh lemon juice Season with kosher salt and black pepper Scrape the bottom of the pot to loosen up any brown bits tucked underneath Bring to a gentle simmer

Cook Until Tender:

Let the soup simmer uncovered for fifteen to twenty minutes until potatoes are fork tender Gently stir once or twice so nothing sticks to the bottom

Blend for Creaminess:

Scoop out about half a cup of soft potatoes Mash them well or puree in a blender Return the potatoes to the soup This thickens and marries all the flavors without needing flour

Finish with Kale and Creaminess:

Add chopped kale milk or cream and grated cheese to the pot Stir until the cheese melts and kale is just wilted which takes about ten minutes Remove from the heat and check seasoning

Serve:

Ladle the soup into bowls and top with more cheese and fresh oregano if using Serve immediately with warm crusty bread for dipping

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My favorite ingredient to use is smoked paprika because one tiny spoonful adds a world of flavor I remember experimenting with different types until I found the perfect Spanish variety which makes this soup deeply aromatic and homey We have made this soup on lazy Sundays with everyone in the house chopping and tasting as it simmers

Storage Tips

Chill any leftovers quickly and store them in an airtight container This soup tastes even better the next day and will keep fresh in the refrigerator up to four days For longer storage freeze individual portions and reheat gently on the stove over low heat

Ingredient Substitutions

No chorizo available Try smoked turkey sausage or even a plant based sausage for a vegetarian take Coconut milk is a great swap for heavy cream for those who prefer dairy free options For greens spinach or Swiss chard can be used in place of kale but add them in just before serving so they do not overcook

Serving Suggestions

This soup pairs perfectly with a big hunk of sourdough or a cheesy garlic bread For a heartier meal top with an extra sprinkle of Manchego and serve alongside a crunchy apple salad To add brightness a squeeze more lemon right before eating is delicious

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A Little History

This comforting combination is inspired by Spanish and Portuguese kale soups The rich flavors from chorizo and smoked paprika are traditional in Iberian cuisine The trick of blending potatoes for creaminess comes from classic European countryside techniques for thickening stews without flour

Recipe FAQs

→ What type of sausage is best for this soup?

Smoked Spanish chorizo adds the most depth of flavor, but regular chorizo or smoked sausage also work nicely.

→ Can I make this soup vegetarian?

Replace the chorizo with a plant-based sausage and use vegetable broth for a satisfying vegetarian alternative.

→ What potatoes work best?

Yukon gold or russet potatoes give a creamy texture, but any waxy potato will hold up well in the soup.

→ How can I make the soup creamier?

Add a splash of cream, coconut milk, or whole milk just before serving, along with grated cheese for richness.

→ What’s a good topping or side?

Fresh oregano adds brightness, and crusty bread is perfect for dipping into the warming broth.

→ Can this soup be frozen for later?

Yes, it stores well in the freezer. Add fresh kale and cheese after reheating for best texture.