Name: Potato Soup with Kale and Chorizo
Yield: 6 Servings
Ingredients: 5 tablespoons olive oil, divided; 1 large onion, chopped (about 2 cups); 8 ounces fully cooked smoked Spanish chorizo or hot Calabrese salami, casing removed if necessary, chopped; 2 teaspoons smoked paprika; 1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices; 8 cups low-salt chicken broth; 1 1/2 pounds kale, stemmed, torn into small pieces (about 16 cups lightly packed); 3 cups 1/2-inch cubes rustic bread

By Roy Finamore

February 29, 2008

4.0

(1)

Homemade croutons add crunch to this smoky, spicy soup.

Recipe notes

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