This rustic Portuguese-inspired soup is a masterclass in simple comfort food. The dish relies on the natural creaminess of simmered potatoes to thicken the broth, eliminating the need for heavy cream. Earthy kale wilts into the savory liquid, providing a vibrant green contrast to the rich, spicy notes of the chorizo. The sausage renders its flavorful oils into the onions, creating a deep, aromatic base that ties the humble ingredients together. It is perfect for chilly evenings, offering warmth and sustenance without being overly heavy. Serve with crusty bread for dipping. The texture is velvety yet substantial, with chunks of potato and tender greens. It comes together quickly in one pot, making it an ideal weeknight dinner that feels both indulgent and wholesome. The balance of heat from the sausage and the mild sweetness of the potatoes creates a satisfying flavor profile that appeals to a wide range of tastes.
Portuguese Potato & Kale Soup
Description
This rustic Portuguese-inspired soup is a masterclass in simple comfort food. The dish relies on the natural creaminess of simmered potatoes to thicken the broth, eliminating the need for heavy cream. Earthy kale wilts into the savory liquid, providing a vibrant green contrast to the rich, spicy notes of the chorizo. The sausage renders its flavorful oils into the onions, creating a deep, aromatic base that ties the humble ingredients together. It is perfect for chilly evenings, offering warmth and sustenance without being overly heavy. Serve with crusty bread for dipping. The texture is velvety yet substantial, with chunks of potato and tender greens. It comes together quickly in one pot, making it an ideal weeknight dinner that feels both indulgent and wholesome. The balance of heat from the sausage and the mild sweetness of the potatoes creates a satisfying flavor profile that appeals to a wide range of tastes.Ingredients
Directions
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Slice the chorizo sausage links into small pieces or crumble them into a small, nonstick skillet.
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Heat the skillet over medium heat and cook the chorizo, stirring occasionally, until it is browned and the fat has rendered, about 5 minutes.
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Drain the chorizo on paper towels to remove excess grease and set it aside.
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In a heavy stockpot, heat 1 tablespoon of olive oil over medium heat.
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Add the chopped onion and sauté until softened and translucent, about 5 to 10 minutes.
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Add the chicken stock, peeled and chopped potatoes, and peeled garlic cloves to the pot.
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Bring the mixture to a boil, then reduce the heat to low and simmer uncovered until the potatoes are tender when pierced with a fork, about 10 to 15 minutes.
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Using a slotted spoon, transfer the cooked potatoes and garlic to a large bowl.
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Lightly mash the potatoes and garlic with a fork, leaving some chunks for texture.
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Return the mashed potato mixture to the soup and bring it back to a gentle simmer.
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Add the thinly sliced kale to the pot a handful at a time, stirring to submerge it in the hot broth.
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Simmer the soup for 5 minutes, or until the kale is tender but still bright green.
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Stir the reserved cooked chorizo back into the soup.
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Season with salt and freshly ground black pepper to taste and serve hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 225.8kcal
- % Daily Value *
- Total Fat 17.2g27%
- Saturated Fat 6.0g30%
- Cholesterol 39.0mg13%
- Sodium 605.2mg26%
- Total Carbohydrate 1.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.4g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken as it cools; add a splash of water or stock when reheating to adjust consistency.
Variations: For a vegetarian version, omit the chorizo and use vegetable stock. You can add a pinch of smoked paprika to mimic the smoky flavor of the sausage.
Tips: Use starchy potatoes like Russets or Yukon Golds for the best creamy texture when mashing. Lacinato (dinosaur) kale holds up well in soup, but curly kale works too if sliced finely.
