This hearty soup is perfect when you want to fill your belly with delicious and nutritious foods.
Remove the casings from the chorizo and break up a bit as it cooks – although keep in larger chunks at first, since it will break down even further as it simmers. Slicing the potatoes into thin slices speeds up the cooking time and helps to thicken the soup naturally as they break down.
To keep the kale’s vibrant green color, add it about 3 minutes before serving. Since the longer it cooks, the color will fade to brown (but it still tastes just as good!).
A simple way to make some croutons is to take some leftover gluten free buns and chop them into cubes. Place in a skillet with some butter or olive oil and season with salt and pepper and a bit of herbs if you like. Tossing so everything is coated and the cubes get lightly toasted on all sides.
Potato-Kale Soup with Chorizo
- 5 Tbsp olive oil
- 1 onion finely chopped
- 8 oz chorizo casings removed
- 2 tsp paprika
- 1 ½ lbs russet potatoes peeled, sliced 1/4"
- 8 cups GF chicken broth
- 2 cups mushrooms sliced
- 4 cups kale stemmed, chopped into bite-sized pieces
- 2-4 Tbsp crème fraiche or sour cream optional
- 3 cups GF croutons or 2 GF buns
- In a large pot or Dutch oven heat oil and sauté onion until tender. Add chorizo and paprika, stirring for another minute, gently breaking up the chorizo (keep in larger chunks as it will break down further as it simmers).
- Add potatoes, broth, mushrooms and bring mixture to a boil. Reduce heat and simmer for 30 minutes or until potatoes are tender. Using a wooden spoon break the potatoes up into bite-sized pieces and mash up some of them against the side of the pot to thicken the soup a bit.
- Add kale and simmer another 3 minutes (any longer and the kale will turn brown - although it will still taste the same).
- Remove from heat and stir in crème fraiche if desired. Divide into bowls and top with croutons.