Smoky Potato and Kale Soup

From: Half Baked Harvest

This super simple soup is the perfect cold-weather dinner…great for nights when you're craving something warming!


Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 1 tablespoon extra virgin olive oil


• 3/4 pound smoked Spanish chorizo, regular chorizo, or smoked sausage


• 1 yellow onion, chopped


• 6 cloves garlic, chopped or grated


• 2 teaspoons smoked paprika


• 1/4- 1/2 teaspoon cayenne pepper


• 4 small Yukon gold or russet potatoes, chopped


• 6-8 cups low sodium chicken broth


• juice of 1 lemon


• kosher salt and black pepper


• 4-6 cups Tuscan or curly kale, roughly chopped


• 1/4 cup whole milk, heavy cream, or canned coconut milk


• 1/4 cup grated Manchego cheese, sharp cheddar, or parmesan, plus more for serving


• fresh oregano, for serving (optional)

Instructions

Stove-Top

• Heat the olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the chorizo and onions, and brown all over, about 5 to 8 minutes. Add the garlic, paprika, and cayenne, and cook another 2 minutes. Stir in the potatoes, toss to coat. Add the broth and lemon juice, and season with salt and pepper. Simmer over medium heat for 15-20 minutes, until the potatoes are tender.

• Remove about 1/2 cup of the potatoes from the soup and either mash or puree them in a blender, then sir them back into the soup along with the kale, milk, and Manchego. Cook until the kale is wilted, about 10 minutes. Remove from the heat.

• Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.

Instant Pot

• Set the Instant Pot to sauté. Add the olive oil, chorizo, and onions, and brown all over, about 5 to 8 minutes. Add the garlic, paprika, and cayenne, and cook another 2 minutes. Stir in the potatoes, toss to coat. Add the broth and lemon juice, and season with salt and pepper. Lock the lid and cook on high pressure for 8 minutes.

• Once done cooking, use the natural or quick release function. Remove about 1/2 cup of the potatoes from the soup and either mash or puree them in a blender, then stir them back into the soup along with the kale, milk, and Manchego. Set the Instant Pot to sauté. Cook until the kale is wilted, about 10 minutes.

• Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.

Slow Cooker

• Heat the olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the chorizo and onions, and brown all over, about 5 to 8 minutes. Add the garlic, paprika, and cayenne, and cook another 2 minutes. Stir in the potatoes, toss to coat. Transfer everything to the bowl of your crockpot. To the crockpot, add the broth and lemon juice, and season with salt and pepper. Cover and cook on low for 6-8 hours or on high for 4-5.

• During the last 30 minutes of cooking, remove about 1/2 cup of the potatoes from the soup and either mash or puree them in a blender, then sir them back into the soup along with the kale, milk, and Manchego. Cook until the kale is wilted.

• Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.

See more at Half Baked Harvest