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

Loaded Baked Jacket

Are baked potatoes the prettiest on camera, no. They are messy, but guess what, so is cooking! I am just going to roll with it because all potato forms are beautiful in their own way. There is no right way to do a loaded baked potato, you can add whatever your little heart desires. Another fav combo is Tuna and Corn, but let’s not get carried away.

Ingredients

  • Russet Potato
  • Olive Oil
  • Sour Cream/Greek Yogurt
  • Corn
  • Chicken, shredded
  • Oregano
  • Parsley
  • Cheese
  • Butter
  • Salt + Pepper

Let’s Get Cooking

Preheat your oven to about 425F. Grab aluminum foil and coat your potato in olive oil + salt. Wrap in the foil and bake in the oven for about an hour, or until soft.

Once the potato is about done, cook your chicken in a small sauce pan with olive oil + salt + pepper + oregano + parsley, however much you see fit. Shred the chicken once it is fully cooked.

Cook your corn however you prefer, I cooked it straight in the microwaveable bag because I was feeling lazy.

Build your potato by cutting it open and adding butter + salt and pepper. Top off with chicken + corn + cheese + sour cream/greek yogurt.

Make your own combos of potato goodness and share your favs with me!

Always Hungry,

Hannah