Potato-Kale Soup with Crispy Chorizo

Name: Potato-Kale Soup with Crispy Chorizo
Prep time: 20 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 3 tbsp. extra-virgin olive oil; 4 medium shallots, sliced; 4 large stalks celery, sliced; 8 c. chicken broth; 3 medium russet potatoes (about 1 3/4 lbs.), peeled and cut into 1/2" chunks; 2 oz. Spanish chorizo, finely chopped; 4 c. packed chopped kale leaves (about 4 oz.); 1 tbsp. fresh lemon juice

By The Good Housekeeping Test KitchenPublished: Nov 2, 2016

Jump to recipe

potato kale soup with crispy chorizo served on top

Mike Garten

Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

50 mins

A sophisticated twist on loaded baked potato soup.

Advertisement - Continue Reading Below

Ingredients

3 Tbsp. extra-virgin olive oil
4 medium shallots, sliced
4 large stalks celery, sliced
8 cups chicken broth
3 medium russet potatoes (about 1 3/4 lbs.), peeled and cut into 1/2" chunks
2 oz. Spanish chorizo, finely chopped
4 cups packed chopped kale leaves (about 4 oz.)
1 Tbsp. fresh lemon juice

Directions

1. Step 1In 5- to 6-quart saucepot, on medium, combine 2 tablespoons oil, shallots, celery, and 1/2 teaspoon salt; cook 10 minutes or until shallots have browned, stirring occasionally. Add broth and potatoes. Heat to simmering on high. Reduce heat; simmer 20 minutes or until potatoes are very tender, stirring occasionally.
2. Step 2Meanwhile, in 10" skillet, on medium, combine chorizo and remaining 1 tablespoon oil; cook 8 minutes or until fat has rendered and chorizo is crisp, stirring frequently. Set aside.
3. Step 3When potatoes are tender, add kale to pot. Simmer 5 minutes. In batches in blender or with immersion blender, puree soup until smooth; return to pot. Stir in lemon juice and 1/2 teaspoon pepper. To serve, garnish with chorizo oil mixture.

Nutritional Information (per serving): Calories 175; Protein 5g; Carbohydrate 23g; Total Fat 8g; Saturated Fat 2g; Dietary Fiber 3g; Sodium 660mg.

Advertisement - Continue Reading Below