Chorizo Potato Soup
This creamy Chorizo Potato soup is a hearty one-pot meal made with smoky chorizo, tender potatoes, garlic, paprika, and kale. It's simple to make and ready in under 40 minutes.
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Servings: 6
Calories: 226kcal
Equipment
- Soup pot
Ingredients
- tablespoon oil
- ½ lbs chorizo regular or spicy, sliced, (250g)
- 1 onion chopped
- 4 cloves garlic finely chopped
- 1 tablespoon tomato puree
- 2 teaspoons smoked paprika
- 3 cups peeled and diced potatoes I use Yukon gold
- 6 cups chicken broth
- 2 cups water
- Salt and black pepper
- 3 cups kale chopped with hard stalks discarded
- ¼ cup whole milk or heavy cream
To serve (optional)
- Chopped parsley
- Shredded cheddar cheese
Instructions
- Peel and chop the potatoes into bite-sized pieces.
- Slice the chorizo into rounds.
- Heat the oil in a large pot over medium heat, then add the chorizo and onions, and cook, stirring frequently for 5-8 minutes.
- Stir in the garlic, tomato puree, and paprika, and cook for another minute.
- Stir in the potatoes, broth and water, and season with salt and pepper. Simmer over medium heat for 15-20 minutes, or until the potatoes are tender.
- Stir in the kale, milk (or cream) and simmer for a further 5 minutes.
- Divide the soup into bowls and serve topped with shredded cheddar and chopped parsley, if desired.
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Nutrition
Calories: 226kcal | Carbohydrates: 23g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 30mg | Sodium: 894mg | Potassium: 598mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1550IU | Vitamin C: 33mg | Calcium: 73mg | Iron: 2mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.