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–+ servings
Smoky Potato and Kale Soup.

Smoky Potato and Kale Soup

A delicious Smoky Potato and Kale Soup that combines hearty ingredients for a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 465 kcal

Equipment

  • Dutch oven
  • blender
  • Instant Pot
  • slow cooker

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • ¾ pound smoked Spanish chorizo
  • 1 yellow onion, chopped
  • 6 cloves garlic, chopped or grated
  • 2 teaspoons smoked paprika
  • ¼-1/2 teaspoon cayenne pepper
  • 4 small Yukon gold or russet potatoes, chopped
  • 6-8 cups low sodium chicken broth
  • 1 juice of a lemon
  • kosher salt and black pepper
  • 4-6 cups Tuscan or curly kale, roughly chopped
  • ¼ cup whole milk, heavy cream, or canned coconut milk
  • ¼ cup grated Manchego cheese, sharp cheddar, or parmesan plus more for serving
  • 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.
  • Once done cooking, use the natural or quick release function. 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. Set the Instant Pot to sauté. Cook until the kale is wilted, about 10 minutes.
  • Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.

Slow Cooker

  • 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. Transfer everything to the bowl of your crockpot. To the crockpot, add the broth and lemon juice, and season with salt and pepper. Cover and cook on low for 6-8 hours or on high for 4-5.
  • During the last 30 minutes of cooking, 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.
  • Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1bowlCalories: 465kcal
Keyword chorizo soup, hearty soup, kale soup, potato soup, smoky soup
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