At a Glance
- Potato Type: Russet
- Prep Method: Pan Fried
- Cuisine: Latin / Hispanic
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Collard or mustard greens can be substituted for the kale in this flavorful soup. Make it a meal: For a satisfying winter supper, serve with your favorite crusty bread.
6 ounces chorizo sausage, cut in half lengthwise and sliced
1 tablespoon extra-virgin olive oil
1 large onion, chopped
8 cups reduced-sodium chicken broth
8 all-purpose potatoes (2 pounds total), peeled and sliced
6 cloves garlic, peeled, root ends trimmed
1 bunch kale (1 pound), trimmed, washed and thinly sliced
Salt & freshly ground pepper to taste
1. Heat a small, nonstick skillet over medium heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Drain the chorizo on paper towels and set aside.
2. Heat oil in a heavy stockpot over medium heat. Add onions and sauté until softened, 5 to 10 minutes. Add broth, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
3. Transfer the potatoes and garlic to a bowl with a slotted spoon; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer until the kale is tender, about 5 minutes. Stir in the reserved chorizo and season with salt and pepper.
Calories: 217 Fat: 11g Cholesterol: 24mg Sodium: 474mg Vitamin C: 141.3% Fiber: 6g Protein: 14g Potassium: 1024mg