Chorizo and Kale Soup

It’s February in Ohio, so that means it’s cold, like really freaking cold. It’s been 18 degrees the past week or so and that is just not a fun time. Soup is a cure all and when it’s so cold that you want to die outside, this is the soup for you. I got this recipe from Halfbaked Harvest, and if you haven’t checked out how amazing she is, you need to ASAP. This smoky potato soup has just the right kick to warm you up inside and out.

Ingredients

• 1 TBSP Extra Virgin Olive Oil
• 3/4 LBS Smoked Spanish Chorizo, sliced
• 1 Yellow Onion, chopped
• 6 Garlic Cloves, Chopped
• 2 TSP Smoked Paprika
• 1/4 TSP Cayenne Pepper
• 4 Small Yukon Gold Potatoes, Chopped
• 6-8 Cups Low Sodium Chicken Broth
• 1 Lemon, Juiced
• Salt + Pepper
• 4-6 Cups Kale, roughly chopped
• 1/4 Cup Heavy Cream
• 1/4 Cup Grated Manchego Cheese

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Let’s Get Cooking

Heat the olive oil in a large pot in med-high heat. When the oil is starting to bubble, add in the chorizo and onions. Brown all over for about 5-8 minutes. Add in the garlic + paprika + cayenne stir and cook for about another 2 minutes. Add in the potatoes and toss to coat. Add in the chicken broth and lemon juice, season with salt + pepper. Simmer for med-high heat for about 15-20 minutes, until the potatoes are fully cooked.

Remove 1/2 cup of potatoes from the soup and mash/blend them. Stir the mashed potatoes back into the soup with the kale + milk + manchego cheese. Cook until the kale has started to wilt a little for about 10 minutes.

Remove from heat and serve with some crusty bread.

Always Hungry,

Hannah