Cream of Potato with Chorizo and Kale Soup

Cream of Potato with Chorizo and Kale Soup

4
Solariee 0

"I invented this soup with what I had in my fridge. I live alone, so this version only makes two servings. Scale up for more deliciousness! Garnish with spring onion and serve."

Ingredients 45 m {{adjustedServings}} servings 399 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 867 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. Bring chicken broth and water to a boil in a saucepan; cook potatoes in the boiling broth mixture until soft, 15 to 20 minutes. Mash or blend potatoes into the broth using a potato masher or fork.
  2. Heat vegetable oil in a skillet over medium heat; cook and stir onion, mushrooms, and broccoli stalk until softened, 5 to 10 minutes. Add chorizo to onion mixture and cook over low heat until chorizo is heated through, about 5 minutes; stir in garlic.
  3. Stir onion-chorizo mixture into potato mixture; bring to a simmer. Add kale, about 1/4 cup at a time, to mixture, cooking until kale wilts before adding more. Season soup with salt and pepper.
  4. Reduce heat to low and stir heavy whipping cream and light cream into soup; cook until heated through, about 1 minute.
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Reviews 4

  1. 4 Ratings

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Montana Girl
2/18/2015

I followed the recipe exactly as it was written. I really liked it, and my husband loved it! Next time I think I will add more vegetables and hot sauce. All in all, a really good recipe. Thank You!

jukl
1/28/2015

This is a great base recipe. I used about 10 oz sweet potato for this, and it was just the right amount of potato. I also subbed yogurt for the cream.

Mrs. Chef Esh
1/24/2015

I loved this recipe, it is a very hearty soup. I reserved some of the cubed potatoes because I like a chunky soup. I also wanted some more veggies, so I added in some diced carrots and celery. This is such a versatile recipe, you can use whatever veggies you have on hand. It's an awesome comfort soup on a snowy weekend on the East Coast in January.