Jennifer Causey
Active Time
25 Mins
Total Time
38 Mins
Serves 8 (serving size: about 1 1/3 cups)

Be sure to pick up firm, cured Spanish chorizo (seasoned heavily with paprika and typically sold in links) and not soft, raw Mexican chorizo--a delicious but totally different product. Or you can use kielbasa, though the soup will take on a smokier personality.

How to Make It

Heat oil in a Dutch oven over medium. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Add chorizo; cook, stirring occasionally, 3 minutes. Add stock, salt, pepper, potatoes, and tomatoes; increase heat to high. Bring to a boil. Partially cover pan, reduce heat to medium-low, and simmer 15 minutes. Stir in kale; simmer until potatoes are tender and kale softens, about 5 minutes.

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