Kale Soup with Potato and Chorizo

Kale Soup with Potato and Chorizo

It’s about 99 degrees today… so why in the world am I making soup? That’s just crazy…


Well… I can tell you that the inspiration was the beautiful green kale or maybe I can say that I miss the smell of chorizo, that smell that always reminds me of Spain or that chorizo and potato goes real well together…


Or perhaps I can start talking about all the great health benefits kale has to offer… but the truth is that I have three 10 ounces bags of kale in the fridge that I need to use real soon.


So here I am making this tasty soup… and hoping for lower temperatures.




Adapted from Bon Appétit, March 2008



  • 3 tablespoons olive oil, divided
  • 1 large onion, chopped (about 2 cups)
  • 8 ounces fully cooked smoked Spanish chorizo, casing removed if necessary, chopped
  • 2 teaspoons spanish paprika
  • 1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices
  • 8 cups low-salt chicken broth
  • 10 ounces kale, stemmed, torn into small pieces


Heat 3 tablespoons oil in large pot over medium heat. Add onion; cook until translucent, about 8 minutes. Add chorizo and paprika; stir 1 minute. Add potatoes and broth. Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally.


DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving.

Kale Soup with Potato and Chorizo

Kale Soup with Potato and Chorizo

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