Smoky Potato and Kale Soup
This Smoky Potato and Kale Soup is a comforting cold-weather dinner, perfect for warming up on chilly nights.
Equipment
- Dutch oven
- Blender
- Instant Pot
- Slow Cooker
Ingredients
Base Ingredients
- 1 tablespoon extra virgin olive oil
- ¾ lb smoked Spanish chorizo or regular chorizo, or smoked sausage
- 1 yellow onion, chopped
- 6 clove garlic, chopped or grated
- 2 teaspoon smoked paprika
- ¼-½ teaspoon cayenne pepper
- 4 small Yukon gold or russet potatoes, chopped
- 6-8 cup low sodium chicken broth
- 1 juice of lemon
- kosher salt
- black pepper
- 4-6 cup 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, plus more for serving
- fresh oregano for serving (optional)
Instructions
Stove-Top Method
- 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 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.
- Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.
Instant Pot Method
- Set the Instant Pot to sauté. Add the olive oil, 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. 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 Method
- 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.
- Transfer everything to the bowl of your crockpot. To the crockpot, add the broth and lemon juice, and 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
Enjoy this soup with a side of crusty bread for the perfect meal.
Nutrition
Serving: 1bowlCalories: 360kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 850mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 25mgCalcium: 200mgIron: 3mg
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