Chorizo & Potato Soup
Cozy up this autumn and winter season with a bowl of smoky, spicy and nutritious Chorizo & Potato Soup. Fresh chorizo is cooked with potatoes, red bell peppers, jalapeños, onions, and smoked paprika. A final addition of kale and a splash of cream makes this soup hearty and delicious.
Ingredients
- 1 tablespoon olive oil
- 3 fresh chorizo sausages cut into 1-cm thick rounds
- 1 medium yellow onion sliced
- 2 red bell peppers chopped into 1-inch cubes
- ¼ teaspoon sea salt
- ½ teaspoons ground black pepper
- 1 jalapeno pepper chopped
- 4 cloves garlic sliced
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 tablespoon tomato paste
- 3 large Yukon gold potatoes chopped into 1-inch cubes
- 4 cups chicken stock
- 3 cups green kale chopped
- ½ cup whipping cream 35%
- ¼ cup Italian parsley chopped, for garnish
Instructions
- Heat a large pot over medium-high heat. Once hot, add the olive oil and the sausage. Fry for 5 minutes, stirring often to brown on all sides. Once browned, remove the sausage from the pot and set aside for now.
- Drain all but 1 tablespoon of the chorizo fat and olive oil from the pan. Heat over medium-high heat and add the onion, red bell pepper, salt, and pepper. Sauté for 3 to 4 minutes, or until the vegetables are just beginning to soften. Add the jalapeno pepper, garlic, smoked paprika, dried oregano, and tomato paste. Reduce the heat to medium and cook for 5 minutes, stirring often.
- Add the potatoes to the pot along with the par-cooked chorizo sausage and chicken stock. Bring the contents of the pot to a boil over high heat, then reduce, cover and simmer over medium-low heat for 20 minutes, or until the potatoes are tender.
- Remove from the heat and add the kale and whipping cream. Stir to combine and let stand for 2 minutes to allow the kale to heat through and soften.
- Scoop into bowls and garnish with parsley. Serve immediately and enjoy!
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