Portuguese Potato & Kale Soup
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
chorizo sausage
cut in half lengthwise and sliced |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 8 | cups |
chicken broth
defatted, sodium-reduced |
|
| 8 |
potatoes
all-purpose, 2 pounds total, peeled |
*
|
|
| 6 |
garlic cloves
peeled, root trimmed |
*
|
|
| 1 | bunch |
kale
(1 lb), trimmed washed and thinly sliced |
*
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
chorizo sausage
cut in half lengthwise and sliced |
|
| 15 | ml |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 1.9 | l |
chicken broth
defatted, sodium-reduced |
|
| 8 | each |
potatoes
all-purpose, 2 pounds total, peeled |
*
|
| 6 | cloves |
garlic cloves
peeled, root trimmed |
*
|
| 1 | bunch |
kale
(1 lb), trimmed washed and thinly sliced |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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.
In a heavy stockpot, heat oil over medium heat.
Add onions and sauté until softened, 5 to 10 minutes.
Add chicken stock, potatoes and garlic and bring to a boil.
Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
With a slotted spoon, transfer the potatoes and garlic to a bowl; lightly mash with a fork.
Return to the soup and bring to a simmer.
Stir in kale, a handful at a time.
Simmer for 5 minutes, or until the kale is tender.
Stir in the reserved chorizo and season with salt and pepper.
