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

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

Antoni’s Queso Recipe

Am I doing another recipe from Antoni’s Cookbook, yes. Am I mad about it, no.

I made this recipe for the Superbowl and it was a hit. I am the one who mostly ate it all, but I still consider that as a success. This recipe is incredibly easy to make and perfect for any party. If you love this recipe, please go buy Antoni’s cookbook, every recipe is amazing! Also, Antoni states that this recipe is Jonathan’s favorite, so just another reason to love it.

Ingredients

  • 1 lb of White American Cheese
  • 1 cup Whole Milk
  • 2 TBSP unsalted Butter
  • 1/2 tsp ground Cumin
  • 1/4 tsp Garlic Powder
  • 1 4.5 oz can chopped green chiles, drained
  • 6 oz fresh Chorizo with the casings removed (if you’re like me and couldn’t find chorizo in the grocery store, I used andouille sausage instead and the recipe still came out amazing!)
  • Tortilla Chips

Let’s Get Cooking

Mix together Cheese + Milk + Butter + Cumin + Garlic powder in a large heatproof bowl.

Fill a saucepan with 2 inches of water & bring to a simmer. Place the bowl with the cheese mixture over top of the saucepan. Stir the cheese mixture frequently until melted and slightly bubbling. Stir in the green chilis.

Remove the casing from the chorizo [or andouille sausage] and cook in a skillet on medium heat. While cooking, break up the chorizo into small pieces.

Place the queso into a serving bowl, and using a slotted spoon, add in the cooked chorizo.

Serve with tortilla chips & dig in!

Made with Love,

Hannah