Smoky Potato and Kale Soup
A warming Smoky Potato and Kale Soup, perfect for cold weather, serving six people.
Equipment
- Dutch oven
- blender
- Instant Pot
- Slow cooker
Ingredients
Base Ingredients
- 1 tablespoon extra virgin olive oil
- ¾ lbs smoked Spanish chorizo or regular chorizo, or smoked sausage
- 1 yellow onion chopped
- 6 cloves garlic chopped or grated
- 2 teaspoon smoked paprika
- ¼-½ teaspoon cayenne pepper
- 4 small Yukon gold or russet potatoes chopped
- 6-8 cups low sodium chicken broth
- 1 juice of lemon
- kosher salt and black pepper to taste
- 4-6 cups Tuscan or curly kale roughly chopped
- ¼ cup whole milk or heavy cream, or canned coconut milk
- ¼ cup grated Manchego cheese or sharp cheddar, or parmesan
- fresh oregano for serving (optional)
Instructions
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, brown all over (about 5-8 minutes). Add the garlic, paprika, and cayenne, and cook for another 2 minutes. Stir in the potatoes, toss to coat. Add the broth and lemon juice, season with salt and pepper. Simmer over medium heat for 15-20 minutes until the potatoes are tender.
- Remove about ½ cup of the potatoes from the soup and either mash or puree them in a blender, then stir them back into the soup along with the kale, milk, and Manchego. Cook until the kale is wilted (about 10 minutes). Remove from heat.
- Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.
Instant Pot Instructions
- Set the Instant Pot to sauté. Add the olive oil, chorizo, and onions, and brown all over (about 5-8 minutes). Add the garlic, paprika, and cayenne, and cook for another 2 minutes. Stir in the potatoes, toss to coat. Add the broth and lemon juice, season with salt and pepper. Lock the lid and cook on high pressure for 8 minutes.
- Once done cooking, use the natural or quick release function. Remove about ½ cup of the potatoes from the soup and either mash or puree them in a blender, then stir them back into the soup along with the kale, milk, and Manchego. Set the Instant Pot to sauté. Cook until the kale is wilted (about 10 minutes).
- Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.
Slow Cooker Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the chorizo and onions, brown all over (about 5-8 minutes). Add the garlic, paprika, and cayenne, and cook for another 2 minutes. Stir in the potatoes, toss to coat. Transfer everything to the bowl of your crockpot. Add the broth and lemon juice, season with salt and pepper. Cover and cook on low for 6-8 hours or on high for 4-5.
- During the last 30 minutes of cooking, remove about ½ cup of the potatoes from the soup and either mash or puree them in a blender, then stir them back into the soup along with the kale, milk, and Manchego. Cook until the kale is wilted.
- Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.
Notes
This soup is great for cold weather and pairs well with crusty bread.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 600mgPotassium: 1200mgFiber: 8gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 150mgIron: 3mg
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