I loved this recipe, it is a very hearty soup. I reserved some of the cubed potatoes because I like a chunky soup. I also wanted some more veggies, so I added in some diced carrots and celery. This is such a versatile recipe, you can use whatever veggies you have on hand. It's an awesome comfort soup on a snowy weekend on the East Coast in January.
as a person who is to avoid meat, I made this all vegetarian and we loved it! we used baby belle mushrooms, fresh kale, no broccoli.....it was wonderful!
My first review because this soup rocks!,Like others, I left out broccoli and added carrots and extra mushrooms, For the vegetarian I divided soup and added cooked chorizo to only half of it. Hot sauce provided extra flavor , This is a keeper for cold Chicago winters!
I followed the recipe exactly as it was written. I really liked it and my husband loved it! Next time I think I will add more vegetables and hot sauce. All in all a really good recipe. Thank You!
First time eating kale and wow loved it. Only change I made is used bacon instead of sausage and carrots in place of broccoli. This is the best soup ever!!!
I wanted to have more vegetables incorporated so I had to add more vegetable broth too. I used broccoli crowns mushrooms onions zucchini a 1/2 leek. I had 2/3 lbs of tofu chorizo to use. I don't usually use white potatoes but I bought 2 large ones that gave me 4 or 5 cups of chopped potatoes. after the potatoes cooked I added 1 cup of silken tofu instead of adding cow's milk later. I had to add a little more water when I added the kale it was too thick my doing because of the tofu. it ended up very creamy. it was very filling the only thing we didn't like was the kale it was still too chewy for me. it didn't need salt n pepper.
delicious! just the right amount of spice.
Easy to make and loved it
I used half and half in lieu of the creams and bulk chorizo
