Smoky Potato and Kale Soup


  • 1 tablespoon extra virgin olive oil

  • 3/4 pound smoked Spanish chorizo, regular chorizo, or smoked sausage

  • 1 yellow onion, chopped

  • 6 cloves garlic, chopped or grated

  • 2 teaspoons smoked paprika

  • 1/4- 1/2 teaspoon cayenne pepper

  • 4 small Yukon gold or Russet potatoes, chopped

  • 6-8 cups low sodium chicken broth or stock

  • Juice of 1 lemon

  • Salt and black pepper

  • 4-6 cups Tuscan or curly kale, roughly chopped

  • 1/4 cup whole milk, heavy cream, or canned coconut milk

  • 1/4 cup grated Manchego cheese, cheddar, or parmesan, plus more for serving

  • Fresh oregano, for serving (optional)


  • Heat the olive oil in a large pot over medium-high heat. When the oil shimmers, add the chorizo and onions, and brown all over, about 5 to 8 minutes.

  • Add the garlic, paprika, and cayenne, and cook another 2 minutes.

  • Stir in the potatoes, toss to coat.

  • Add the broth / stock and lemon juice, and season with salt and pepper. Simmer over medium heat for 15-20 minutes, until the potatoes are tender.

  • Remove about 1/2 cup of the potatoes from the soup and either mash or puree them in a blender, then sir them back into the soup along with the kale, milk, and Manchego cheese.

  • Cook until the kale is wilted, about 10 minutes. Remove from the heat.

  • Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.

Note: If you are vegetarian, you can omit the chorizo sausage and substitute with extra smoked paprika and a dash of cayenne pepper.