This recipe is hands down one of my favorites! I make this all the time because it's ready in a snap and it's super tasty. I love the flavor of the linguica, the potato makes it hearty, and the kale makes me feel like I’m being healthy. Wins all around! Don't forget to grab a big loaf of your favorite crusty bread because this soup is killer with a side of Sourdough.
Disclaimer: this is not my recipe. I came across this soup on Half Baked Harvest and made some slight variations to Tieghan’s Smokey Potato and Kale Soup. The original recipe calls for smoked Spanish chorizo, but sadly, I can't find that at my local grocery store. Instead, I used some linguica and it was delicious. I also really love the kale here, but I know some people aren't fond of it. If that’s you, then feel free to substitute the same amount of fresh spinach for kale.
I’m very sad to report that Chloe doesn't like this recipe. Although Chloe is a big kale fan, she is not fond of spicy food. Since this soup has a considerable kick, she refused to try it. Because Chloe couldn't rate this recipe, I’ll just have to give you my personal rating: 9/10! A must try!
Linguica, Potato, and Kale Soup
Servings: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
1 Tbsp olive oil
¾ lb of linguica, sliced into rounds
1 yellow onion, diced
6 cloves garlic, minced
2 tsp smoked paprika
¼ tsp cayenne pepper
4 small Yukon gold potatoes, chopped
8 cups chicken broth
Juice of 1 lemon
Salt and pepper to taste
4 cups of kale, fresh or frozen, roughly chopped
¼ cup heavy cream
¼ cup parmesan, shredded
Directions:
Heat olive oil in a large pot or Dutch oven on medium-high heat. Add chorizo and onions to the pot and cook until the onions are soft and the sausage begins to brown, about 5 to 8 minutes.
Next, add the garlic, paprika, and cayenne pepper and cook for another minute or two until the spices are fragrant.
Add in the potatoes, broth, lemon juice, and season with salt and pepper to taste. Simmer on medium heat for 15-20 minutes, until the potatoes are fork-tender.
Remove about a ½ cup of potatoes from the soup and either mash them with a fork, or puree them in a blender then stir them back into the soup. (This step is optional, but it helps make the soup thick and creamy!)
Next, add kale, heavy cream, and parmesan cheese. Cook until the kale is wilted and tender, about 10 minutes. Take the soup off the heat.
Serve with an additional sprinkle of parmesan cheese and a side of crusty bread. Enjoy!
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