Chorizo, Potato and Kale Soup

Ben and I have been buying the majority of our fruits, vegetables, and meats at the local CSA, Farmers Fresh CSA, in Carrollton, GA. This week we purchased kale and chorizo sausage, among other things. Wanting to create something new, I modified my favorite potato soup recipe to complement the kale and chorizo. I have to say that we were pleasantly surprised with the results. Below is the recipe for my Chorizo, Potato and Kale Soup. Let me know what you think!
 
 
Chorizo, Potato and Kale Soup
 
2 Mexican chorizo sausage links, casings removed (about ½ lb)
4-5 medium potatoes, peeled and diced into ¼ inch chunks
1 medium onion, diced
2 large garlic cloves, finely chopped
1 large bunch kale, washed several times, stems removed, and roughly chopped
3 tablespoons AP flour
salt
freshly ground black pepper
olive oil
5 cups low-sodium chicken broth
1/3 cup half and half
 
  1. Place peeled and chopped potatoes in medium sized pot, cover with cold water, and bring to boil over medium high heat. Once boiling, add one teaspoon of salt and cook potatoes until fork tender, about 10-15 minutes. Drain into colander.
  2. Meanwhile, heat large dutch oven or heavy-bottomed large pot to medium heat. Cook chorizo sausage until cooked, crumbled and browned, 5-7 minutes. Once chorizo is fully cooked, remove to paper towel-covered plate to drain. Leave any oil rendered from sausage in the pan.
  3. Add olive oil, if needed, for a total of 2 tablespoons oil in pot. Add onions and cook until softened and translucent, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour, salt, and pepper and stir to combine, about 1 minute. Add broth and bring to boil over medium high heat. Once boiling, reduce heat to medium and add kale, stir to wilt, cover and cook for 10 minutes.
  4. Add potatoes to pot and cook an additional 5 minutes, until kale is tender. Add chorizo to soup and stir to combine, allowing flavors to blend, about 3-5 minutes.
  5. Remove soup pot from heat and stir in half and half and add additional salt and pepper as desired to season.


    I forgot to take pictures while cooking and eating as the soup was that good. I’ll make sure to take pictures next time 🙂 

    Also, keep your fingers crossed for us that we get the house in Bowdon that we really want. It is on 10 acres and will get us one step closer to the life that we truly want to live. 

    Meighan
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