This Kale Soup with Chorizo and Potato is a take on the Spanish flavors of cured chorizo sausage and smoked paprika but uses ingredients that are easier to find in the local supermarket. This is an easy, tasty soup full of spicy chorizo, creamy potatoes, and hearty kale. I used a Johnsonville cooked chorizo sausage. The addition of kale bumps up the nutrition and heartiness of the soup. Feel free to use any hearty leafy green you have, a chard would also work well here. I like this soup just as it is with the sour cream but my kids like it paired with rice. If you have read any of my previous posts on soups you know the only way the kids will eat them is to put it over rice. Oh well, at least it gets them to eat it!
This recipe can easily be modified to fit a low carb lifestyle by eliminating the potatoes and using half the onion. You could even double the amount of sausage or add a few cut-up chicken thighs when you add the sausage. See what happens, now I am moving on to another recipe without even finishing this one. Oh well, that is what goes on in my head when I think about food, the possibilities are endless. I ended up adding the low carb modifications to the recipe below for those who want it. Anyways, I hope you and your family enjoy this soup in either variation you try. If you are a chorizo lover make sure to check out this recipe for Spicy chorizo and Veggie Hash, it’s one of our favorites!
My Kitchen Tools Used in This Recipe
Dutch Oven
Chorizo and Kale Soup
Ingredients
Original Recipe
- 2 tablespoons extra-virgin olive oil
- 1 small onion chopped
- 1 8 oz link fully cooked chorizo sausage I used Johnsonville in this recipe, sliced into half moons
- 1 clove garlic minced
- 3 russet potatoes peeled and cut into chunks *
- 4 cups chicken or vegetable stock
- 2 bay leaves
- 1 teaspoon paprika
- 1 bunch kale washed, stemmed, and chopped
- sour cream for topping
- bread, tortilla chips, or cooked rice optional, for serving **
Low Carb Modifications
- 1/2 small onion chopped
- 1-2 8 oz links fully cooked chorizo sausage cut into half moons**
- 2 boneless skinless chicken thighs cut into half inch pieces. **
- OMIT potatoes DO NOT USE IN LOW CARB VERSION
Instructions
- Heat the oil in a soup pot or dutch oven over medium. Add the chorizo and cook a few minutes until browned in some areas. Add in the onion with a 1/2 teaspoon of salt. Cook this stirring often for 3-5 minutes to soften the onion.
- Add the garlic, bay leaves, paprika, and potatoes and cook, stirring often for 3 more minutes.
- Add the stock and bring to a boil then reduce it to a simmer. Simmer this for 10 minutes. Add the kale and simmer for another 5 minutes . Season with any additional salt and pepper to taste, ladle into bowls and top with sour cream.
YUM!! love the flavor combo you have going on in this soup, and the addition of kale means it is right up my alley as it is going crazy in my garden right now so we have been adding it to everything 🙂