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Potato Soup with Kale and Chorizo Recipe

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This recipe for Potato Soup with Kale and Chorizo, by , is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Fong
Added: Saturday, September 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 tbsp olive oil, divided
1 large onion, chopped (about 2 cups)
8 oz. fully cooked smoked Spanish chorizo or hot Calabrese salami, casing removed if necessary, chopped
2 tsp smoked paprika
1-1/2 lbs. russet potatoes, peeled, cut into 1/4 inch slices
8 cups low-sodium chicken broth
1-1/2 lbs. kale, stemmed, torn into small pieces (about 16 cups lightly packed)
1 package garlic croutons

Directions:
Directions:
Heat 3 tbsp oil in large pot over medium heat. Add onion; cook until translucent, about 8 minutes. Add chorizo and paprika; stir 1 minute. Add potatoes and broth. Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Warm before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Fast & Delicious!
Personal Notes:
Personal Notes:
This recipe was chosen to be included in the "Best of the Family Cookbook Project Cookbook" 2009.

 

 

 

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