Oh man, I REALLY loved this recipe last night and it hit the spot with our cold rainy weather. It’s a comforting and creamy texture without the addition of cream. It has just enough spice from the chorizo that it fires up your tastebuds. I also enjoy the addition of kale for the health factor, texture and crunch, but you can leave it out if you’re not a fan and you’ve still got a great soup. Or you can serve the kale in a salad on the side.
Recipe makes enough to serve 6 as main dish or 8-10 as an opener.
- 2 tbsp olive oil
- 1.5 lbs potatoes peeled and sliced 1/8 inch thick
- 2 tsp smoked paprika
- 1 large white or yellow onion
- 12 oz cooked chorizo sausage (can also substitute hard pepperoni)
- 8 cups chicken broth (about 1 full batch)
- 1lb of raw kale chopped
- salt and pepper to taste
- croutons or fresh bread.
If I’m feeling really frisky I also like to add a few drops of the habanero oil I made…
Heat oil in large dutch oven or stock pot. Add onions and saute until soft. Add chopped chorizo and potatoes and stir to coat with oil. Add 1 tsp salt and smoked paprika.
Incorporate chicken broth and stir to get spices evenly distributed, you will see the oil from the chorizo floating on the broth.
Bring to a simmer, cover and let it cook for 30-40 minutes until potatoes are softened. Mash with handheld masher or immersion blender – leave some small chunks though.
Add kale and stir until wilted. Salt to taste.
Ladle into bowls, top with croutons and add a few drops of jalepeno or habanero oil.