Potato-Kale Soup with Chorizo
Ingredients
- 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
Instructions
- 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.
Notes
To make quick croutons using gluten free buns: chop buns into cubes and place in a skillet with some butter or olive oil. Season with salt and pepper and a bit of herbs and toss everything together until they are well coated. Shake pan often so cubes get lightly toasted on all sides.
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