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Chorizo, Potato, and Kale Soup

Here's how you make Chorizo, Potato, and Kale Soup
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  • Servings: 7
  • Prep: 10-15m
  • Cook: 30-40m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • CROUTONS
  • 3 cups cubed bread (rustic bread, cut in 1/2-3/4" cubes, crusts removed)
  • 2 tablespoons oil (olive oil)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • SOUP
  • 8 ounces chorizo, diced (Spanish chorizo, Spanish is the hard or cured chorizo; not the soft Mexican chorizo)
  • 1 1/2 pounds yukon gold potatoes (or any thin skinned white potato, peeled and cut into 1/4" slices or 1/2" cubes)
  • 1 1/2 pounds kale, fine chopped or shredded
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced
  • 8 cups chicken broth
  • 2 teaspoons smoked paprika
  • Pinch red pepper flakes
  • Kosher salt to taste
  • Pepper to taste
  • 3 tablespoons oil (olive oil)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Croutons ... Bring the olive oil up to medium high to high heat. Add the croutons, toss until well combined; and, saute until golden brown - about 5 minutes. Add the oregano; and, season with salt and pepper; and mix until everything is well coated. Transfer to a plate lined with a paper towel to drain. Let them cool completely before adding to the soup. Again, you can always use a store bought bakery style crouton too if you want. These croutons can be made ahead; and stored in a ziploc bag or container.

  • Step 2: Soup ... Add the oil to a soup pot and bring to medium high heat. Add the onion, garlic, red pepper flakes; and cook 1-2 minutes; stirring often. Reduce to medium heat, and add the chorizo, potatoes, a bit of salt and pepper (go easy - the chorizo is spicy); and, mix until everything is combined.

  • Step 3: Add the broth, paprika; and bring to a light boil. Reduce to a simmer for 10 minutes; then, add the kale, and re-season again with additional salt and pepper - only if necessary. Continue to cook for 15-20 minutes - or, until the kale and potatoes are tender.

  • Step 4: Serve and ENJOY! ... Ladle in your favorite bowl; and, top with plenty of croutons. A very simple rustic soup.

We hope you enjoy this recipe!

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