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Potato Soup With Kale and Chorizo

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“I love potato soup. This interesting version is very flavorful with a little kick to it. A great autumn soup.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 5 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 8 ounces fully cooked chorizo sausage, casing removed, if necessary
  • 2 teaspoons smoked paprika
  • 1 12 lbs russet potatoes, peeled and cut into 1/4-inch thick slices
  • 8 cups low sodium chicken broth
  • 1 12 lbs kale, stemmed, torn into small pieces (about 16 cups lightly packed)
  • 1 loaf rustic-type bread, cut into 1/2-inch cubes

Directions

  1. Heat 3 tablespoons oil in large pot over medium heat. Add onions; 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.
  2. Can be made one day ahead. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving.
  3. Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and saute until golden, about 10 minutes. Sprinkle croutons with salt and pepper. Can be made 4 hours ahead. Let stand at room temperature.
  4. Divide soup among bowls. Top with croutons and serve.

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