Cream of Potato with Chorizo and Kale Soup recipe
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Ingredients
- 2 cups chicken broth 1 cup water 3 potatoes, peeled and chopped 1 tablespoon vegetable oil, or as needed 1 onion, chopped ½ cup sliced mushrooms 1 broccoli stalk, peeled and chopped ½ cup chopped chorizo sausage 2 cloves garlic, chopped 1 cup finely chopped kale salt and ground black pepper to taste ¼ cup heavy whipping cream ¼ cup light cream
Nutrition Info
- 375.7 caloriescarbohydrate: 36.9 gcholesterol: 47.5 mgfat: 20.3 gfiber: 5.4 gprotein: 13.1 gsaturatedFat: 8.1 gservingSize: -sodium: 864.3 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Cream of Potato with Chorizo and Kale Soup
Directions
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Bring chicken broth and water to a boil in a saucepan, cook potatoes in the boiling broth mixture until soft, 15 to 20 minutes. Mash or blend potatoes into the broth using a potato masher or fork.
Heat vegetable oil in a skillet over medium heat, cook and stir onion, mushrooms, and broccoli stalk until softened, 5 to 10 minutes. Add chorizo to onion mixture and cook over low heat until chorizo is heated through, about 5 minutes, stir in garlic.
Stir onion-chorizo mixture into potato mixture, bring to a simmer. Add kale, about 1/4 cup at a time, to mixture, cooking until kale wilts before adding more. Season soup with salt and pepper.
Reduce heat to low and stir heavy whipping cream and light cream into soup, cook until heated through, about 1 minute.