Options:

Include nutrition information?

Chorizo, Potato, and Kale Soup

Created by Kchurchill5 on October 20, 2014

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)

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.