cream-of-potato-with-chorizo-and-kale-soup

Cream of Potato with Chorizo and Kale Soup

1 Review Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Solariee
Recipe by  Solariee

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

Share It

Review (1)

Rate This Recipe
djpcan1964
0

djpcan1964

I wanted to have more vegetables incorporated, so I had to add more vegetable broth too. I used broccoli crowns, mushrooms, onions, zucchini, a 1/2 leek. I had 2/3 lbs of tofu chorizo to use. I don't usually use white potatoes, but I bought 2 large ones that gave me 4 or 5 cups of chopped potatoes. after the potatoes cooked I added 1 cup of silken tofu, instead of adding cow's milk later. I had to add a little more water when I added the kale, it was too thick, my doing because of the tofu. it ended up very creamy. it was very filling, the only thing we didn't like was the kale, it was still too chewy for me. it didn't need salt n pepper.

More Reviews

Similar Recipes

Savory Kale, Cannellini Bean, and Potato Soup
(120)

Savory Kale, Cannellini Bean, and Potato Soup

Best Cream Of Broccoli and Potato Soup
(20)

Best Cream Of Broccoli and Potato Soup

Sausage, Potato and Kale Soup
(18)

Sausage, Potato and Kale Soup

Cream of Green Garlic and Potato Soup
(6)

Cream of Green Garlic and Potato Soup

Cream of No Cream Ham and Potato Soup
(6)

Cream of No Cream Ham and Potato Soup

Becca's Potato Bacon Soup
(6)

Becca's Potato Bacon Soup

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 399 cal
  • 20%
  • Fat
  • 22.8 g
  • 35%
  • Carbs
  • 37.1 g
  • 12%
  • Protein
  • 13.2 g
  • 26%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 964 mg
  • 39%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Savory Kale, Cannellini Bean, and Potato Soup

>

next recipe:

Chilled Kale and Potato Soup