Inspired by caldo verde, a soup traditional in northern Portugal and served with corn bread called broa, this satisfying winter soup features tender potatoes and spicy chorizo sausage. Collard or mustard greens can be substituted for the kale.
chorizo potato kale soup
Chorizo, Potato & Kale Soup
Ingredient
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6 ounces chorizo sausage, cut in half lengthwise and sliced (see Note)
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1 tablespoon extra-virgin olive oil
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1 large onion, chopped
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8 cups reduced-sodium chicken broth
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8 all-purpose potatoes, (2 pounds total), peeled and sliced
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6 cloves garlic, peeled, root ends trimmed
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1 bunch kale, (1 pound), trimmed, washed and thinly sliced
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⅛ teaspoon salt
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⅛ teaspoon ground pepper
Instructions
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Heat a small, nonstick skillet over medium heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Drain the chorizo on paper towels and set aside.
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Heat oil in a heavy stockpot over medium heat. Add onions and saute until softened, 5 to 10 minutes. Add broth, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
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Transfer the potatoes and garlic to a bowl with a slotted spoon; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer until the kale is tender, about 5 minutes. Stir in the reserved chorizo and season with salt and pepper.