Smoky Potato and Kale Soup
Smoky Potato and Kale Soup is a warming, cold-weather dinner perfect for satisfying cravings.
Equipment
- Dutch oven
- Instant Pot
Ingredients
Base
- 1 tablespoon extra virgin olive oil
- ¾ lb smoked Spanish chorizo or regular chorizo, or smoked sausage
- 1 yellow onion chopped
- 6 clove garlic chopped or grated
- 2 teaspoon smoked paprika
- ¼ - ½ teaspoon cayenne pepper
- 4 small Yukon gold or russet potatoes chopped
- 6-8 cup low sodium chicken broth
- 1 lemon juice of 1
- kosher salt
- black pepper
- 4-6 cup Tuscan or curly kale roughly chopped
- ¼ cup whole milk or heavy cream, or canned coconut milk
- ¼ cup grated Manchego cheese or sharp cheddar, or parmesan
- fresh oregano for serving (optional)
Instructions
Stove-Top
- Heat the olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the chorizo and onions, and brown all over, about 5 to 8 minutes.
- Add the garlic, paprika, and cayenne, and cook another 2 minutes. Stir in the potatoes, toss to coat.
- Add the broth and lemon juice, and season with salt and pepper. Simmer over medium heat for 15-20 minutes, until the potatoes are tender.
- Remove about ½ cup of the potatoes from the soup and either mash or puree them in a blender, then stir them back into the soup along with the kale, milk, and Manchego.
- Cook until the kale is wilted, about 10 minutes. Remove from the heat.
- Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.
Instant Pot
- Set the Instant Pot to sauté. Add the olive oil, chorizo, and onions, and brown all over, about 5 to 8 minutes.
- Add the garlic, paprika, and cayenne, and cook another 2 minutes. Stir in the potatoes, toss to coat.
- Add the broth and lemon juice, and season with salt and pepper.
- Lock the lid and cook on high pressure for 8 minutes.
Notes
Serve with additional cheese on top if desired.
Nutrition
Serving: 1bowl
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