It's raining, windy and cold today, so the perfect time to give this soup a try. The mix of chorizo, potatoes and paprika are guaranteed to warm me up. And I will surely have leftovers for another day. Hopefully it freezes well too. Where it is just Glen and I, every home made meal is a chance to have leftovers to freeze for another day when I just don't feel like cooking. And that is so much healthier than grabbing a package of processed food to nuke.
It had a nice flavor and was perfect anecdote for the chilly, rainy (snowy in some areas) night we had yesterday. The chorizo gave it just that hint of zip without being really spicy. I served it with some grainy, seedy hearty rolls. Just be aware, I have found Chorizo to vary widely in seasoning. However, Glen don't like spicy and has never struggled with it in dishes. And I had just enough left to freeze for another meal next week.
Below I have included the stove top directions as that's what works for me today. However if you go to the original post on the HalfBaked Harvest website, you will also find directions for making this soup in an Instant Pot or a Slow Cooker. To make this soup using one of these other cooking methods go to www.halfbakedharvest.com/potato-and-kale-soup/.
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Smoky Potato and Kale Soup
1 T Extra virgin olive oil
3/4 lb. Smoked Spanish chorizo, regular chorizo, or smoked sausage
1 Yellow onion, chopped (I ALWAYS use a sweet onion)
6 Cloves garlic, chopped or grated
2 tsp Smoked paprika
1/4-1/2 tsp Cayenne pepper
4 Small Yukon gold or russet potatoes, chopped
6-8 C Low sodium chicken broth
Juice of 1 lemon
Kosher salt and black pepper
4-6 C Tuscan or curly kale, roughly chopped
1/4 C Whole milk, heavy cream, or canned coconut milk
1/4 C Grated Manchego cheese, sharp cheddar, or parmesan, plus more for serving
Fresh oregano, for serving (optional)
Stove Top Instructions -
Heat the olive oil in a large Dutch oven over medium-high heat. When
the oil shimmers, add the chorizo and onions, and brown all over,
about 5 to 8 minutes. Add the garlic, paprika, and cayenne, and cook
another 2 minutes. Stir in the potatoes, toss to coat. Add the broth
and lemon juice, and season with salt and pepper. Simmer over medium
heat for 15-20 minutes, until the potatoes are tender.
Remove about 1/2 cup of the potatoes from the soup and either mash or puree them in a blender, then sir them back into the soup along with the kale, milk, and Manchego. Cook until the kale is wilted, about 10 minutes. Remove from the heat.
Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.
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