Smoky Potato and Kale Soup (Print-Friendly Version)

Savory chorizo, tender potatoes, and kale in a hearty, flavor-packed bowl, great for cozy weeknight meals.

# What You’ll Need to Make This:

→ Soup Base

01 - 1 tablespoon extra virgin olive oil
02 - 340 grams smoked Spanish chorizo, regular chorizo, or smoked sausage, sliced
03 - 1 yellow onion, chopped
04 - 6 cloves garlic, chopped or grated
05 - 2 teaspoons smoked paprika
06 - 0.25 to 0.5 teaspoon cayenne pepper
07 - 4 small Yukon gold or russet potatoes, chopped
08 - 1.5 to 2 litres low sodium chicken broth
09 - Juice of 1 lemon
10 - Kosher salt, to taste
11 - Freshly ground black pepper, to taste

→ Finish and Garnish

12 - 120 to 180 grams Tuscan or curly kale, roughly chopped
13 - 60 millilitres whole milk, heavy cream, or canned coconut milk
14 - 25 grams grated Manchego cheese, sharp cheddar, or parmesan, plus extra for serving
15 - Fresh oregano, for serving (optional)

# How to Prepare:

01 - In a large Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the chorizo and onion, and cook, stirring, until browned all over, approximately 5 to 8 minutes. Add the garlic, smoked paprika, and cayenne pepper, and sauté for an additional 2 minutes.
02 - Stir in the chopped potatoes, tossing thoroughly to combine. Pour in the chicken broth and lemon juice, season generously with kosher salt and black pepper, and bring to a simmer over medium heat. Cook uncovered for 15 to 20 minutes, until the potatoes are tender.
03 - Remove approximately 120 millilitres of cooked potatoes from the soup. Mash them or blend until smooth, then return the purée to the pot. Add the chopped kale, milk or cream, and grated cheese. Stir to incorporate, and simmer for 10 minutes, or until the kale is wilted.
04 - Ladle the soup into bowls. Top with additional grated cheese and garnish with fresh oregano if desired. Serve immediately with crusty bread.

# Extra Tips:

01 - For a creamier texture, substitute some or all of the milk with heavy cream or canned coconut milk.
02 - Use regular chorizo or smoked sausage if smoked Spanish chorizo is unavailable.

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