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Recipes
March 2008

Potato Soup with Kale and Chorizo

By Roy Finamore

4.0

(1)

Homemade croutons add crunch to this smoky, spicy soup.

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Heat 3 tablespoons 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. Rewarm before serving.

    Step 2

    Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and sauté until golden, about 10 minutes. Sprinkle croutons with salt and pepper. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.

    Step 3

    Divide soup among bowls. Top with croutons and serve.

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