Kale and Potato Soup with Chorizo is the kind of dish that turns a regular weeknight into something special—a bowl of pure comfort that’s vibrantly colored, deeply flavorful, and hearty enough to satisfy even the hungriest appetites. Earthy potatoes, bright green kale, and smoky chorizo come together in this beloved Spanish-inspired soup, creating comforting layers of flavor in every bite. Whether you’re hoping to cozy up during a chilly evening or impress friends with a rustic dinner party starter, this recipe brings warmth and a touch of excitement to the table.
Ingredients You’ll Need
The best part about making Kale and Potato Soup with Chorizo is that it relies on a handful of everyday ingredients—each one contributing its own unique element to the final bowl. From the spicy punch of chorizo to the tender bite of kale, every ingredient here matters, coming together for a truly memorable soup.
- Olive oil: Adds body and a luscious base for sautéing the aromatics—don’t skip this foundational flavor!
- Chorizo sausage (6 ounces): The soul of the soup; choose a high-quality Spanish or Mexican chorizo for the smokiest, boldest results.
- Onion (1 medium): Delivers sweetness as it softens and forms a flavorful backbone for the soup.
- Garlic cloves (2, minced): Bring depth and fragrance—it only takes a minute to work their magic.
- Potatoes (3 medium, peeled and diced): Provide creaminess and heartiness, giving every spoonful substance and comfort.
- Chicken broth (4 cups): Builds structure for the soup and melds the flavors beautifully; use homemade or low-sodium for best control.
- Kale (3 cups, stems removed and chopped): The starring green! Kale brings color, robust nutrition, and a pleasant chew.
- Smoked paprika (1/2 teaspoon): A little goes a long way to boost the chorizo’s smoky undertones.
- Salt and pepper (to taste): Essential for perfect seasoning; adjust at the end to suit your preference.
How to Make Kale and Potato Soup with Chorizo
Step 1: Brown the Chorizo
Start by heating olive oil in a large, heavy-bottomed pot over medium heat. Add the sliced or crumbled chorizo, and let it cook for about 5 minutes, stirring once or twice so it gets wonderfully browned and a little crisp at the edges. If you love a nice garnish, scoop out a small handful of the crispy chorizo pieces and save them—these will shine atop the finished soup.
Step 2: Sauté the Aromatics
With those fragrant chorizo oils now flavoring the pot, add your chopped onion and cook it gently for about 4 minutes, just until soft and translucent. Stir in the minced garlic next, letting it cook for one more minute until its aroma fills your kitchen. These simple steps lay the tasty groundwork for your Kale and Potato Soup with Chorizo.
Step 3: Add Potatoes and Broth
Toss your peeled and diced potatoes into the pot and pour in the flavorful chicken broth. Give everything a good stir, scraping the bottom to capture any golden bits. Bring the mixture up to a gentle boil, then lower the heat so it simmers—this is where the potatoes become meltingly tender and start to thicken the broth, about 15 to 20 minutes.
Step 4: Simmer with Kale and Seasonings
When your potatoes are soft, stir in the chopped kale and smoked paprika. Let the soup simmer uncovered for another 5–7 minutes, just until the kale wilts and turns bright green. At this stage, taste and season generously with salt and pepper so all the flavors sing together.
Step 5: Finish and Serve
Ladle the soup into bowls while piping hot, topping each with a few reserved crispy chorizo pieces. If you’re feeling extra indulgent, a splash of cream right at the end adds delicious richness to the soup. This is the moment everything comes together, ready to impress with the deeply satisfying taste of Kale and Potato Soup with Chorizo.
How to Serve Kale and Potato Soup with Chorizo
Garnishes
For those last joyful touches, sprinkle your soup with the reserved chorizo, a drizzle of good olive oil, or a crack of fresh black pepper. You could even toss on some chopped parsley or a dusting of smoked paprika to intensify the color and aroma. Each bowl of Kale and Potato Soup with Chorizo can be finished uniquely for a bit of drama and flavor.
Side Dishes
Pair this hearty soup with crusty bread—think a loaf of country sourdough or a warm baguette, perfect for soaking up the broth. A simple green salad with a sharp vinaigrette offers a fresh contrast, while a wedge of Spanish cheese or a platter of olives makes dinner feel like a festive occasion.
Creative Ways to Present
Serving this soup in rustic bowls or crock pots lets the colors pop and keeps it wonderfully warm. For a more elegant touch, swirl in cream and use those crispy chorizo bits as a “centerpiece” right in the middle. You could even pour the soup into tiny mugs or teacups for a fun appetizer at a gathering, giving your guests a delicious taste of this special Kale and Potato Soup with Chorizo before the main course.
Make Ahead and Storage
Storing Leftovers
Kale and Potato Soup with Chorizo keeps beautifully in the fridge for up to 3 days. Just let it cool, transfer to an airtight container, and refrigerate. The flavors actually deepen overnight, making tomorrow’s lunch or dinner even more exciting.
Freezing
If you want to freeze the soup for a future comfort meal, let it cool completely, then ladle into freezer-safe containers. It will keep well in the freezer for up to 2 months. For best texture, leave out the kale until reheating, as kale can soften quite a bit after freezing and thawing.
Reheating
To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally until hot. If it thickens up a little too much, just add a splash of water or extra broth to loosen. Reheat any reserved chorizo separately in a dry skillet to restore its crispy bite before topping your bowl.
FAQs
Can I use a different sausage instead of chorizo?
Absolutely! While chorizo brings bold smoky flavor, you can try Italian sausage for a milder twist, or even use spicy andouille. For a vegetarian spin, a smokey plant-based sausage works well too.
How do I make this soup vegetarian?
Swap the chorizo for your favorite plant-based sausage, and use vegetable broth instead of chicken broth. The smokiness from the paprika will still deliver a delightful depth of flavor in your Kale and Potato Soup with Chorizo-inspired dish.
What type Soup
Waxy potatoes like Yukon Gold hold their shape and add nice creaminess, but good old russets work just as well—especially if you enjoy a slightly thicker, starchy broth. Just dice them evenly for even cooking.
Can I make this soup in advance?
Definitely! Kale and Potato Soup with Chorizo only gets better with time. Make it a day ahead, store in the fridge, and reheat gently before serving. Leftover soup makes fantastic quick lunches too.
Is this soup gluten-free?
Yes, as written, Kale and Potato Soup with Chorizo is naturally gluten-free! Just double-check your sausage and broth labels to be sure, since sometimes additives can sneak in.
Final Thoughts
Sharing a big pot of Kale and Potato Soup with Chorizo is simply one of life’s little joys—every bowl is brimming with bold flavors, wholesome veggies, and heartiness that warms you right through. Give it a try soon, and you’ll see just how quickly this shop-simple, comfort-driven recipe can become a staple in your kitchen too.
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Kale and Potato Soup with Chorizo Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Kale and Potato Soup with Chorizo. This hearty soup is packed with flavorful chorizo, tender potatoes, and nutritious kale, making it a perfect choice for a cozy meal.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 6 ounces chorizo sausage, sliced or crumbled
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 medium potatoes, peeled and diced
- 4 cups chicken broth
- 3 cups chopped kale (stems removed)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Heat the Olive Oil: In a large pot over medium heat, warm the olive oil.
- Cook Chorizo: Add chorizo and cook until browned, about 5 minutes. Set aside some for garnish.
- Saute Onion: Add chopped onion to the pot and cook until softened, about 4 minutes.
- Add Potatoes: Stir in garlic, then add potatoes and chicken broth. Bring to a boil.
- Simmer: Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Add Kale: Stir in kale and smoked paprika, simmer for 5-7 minutes until kale is tender.
- Season and Serve: Season with salt and pepper. Serve hot, topped with reserved chorizo.
Notes
- For extra richness, stir in a splash of cream at the end.
- You can substitute Spanish or Mexican chorizo depending on your spice preference.
- This soup pairs well with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 3g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
