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Cream of Potato with Chorizo and Kale Soup

Rated as 4.83 out of 5 Stars
1

"I invented this soup with what I had in my fridge. I live alone, so this version only makes two servings. Scale up for more deliciousness! Garnish with spring onion and serve."
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Ingredients

45 m servings 376
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Reduce heat to low and stir heavy whipping cream and light cream into soup; cook until heated through, about 1 minute.

Nutrition Facts


Per Serving: 376 calories; 20.3 36.9 13.1 48 864 Full nutrition

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Reviews

Read all reviews 15
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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....

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 Y...

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 ...

This is an amazing soup! I tripled the recipe to make a bunch for leftovers this week. I used 1-2 red potatoes, 1 large sweet potato and 1 Yukon gold. I also added some cauliflower, a bit of zuc...

Made it , loved it! i like a little zip to my soup so i added some Cheyenne pepper. A definite redo.

I used half and half in lieu of the creams and bulk chorizo

Super good for a nice cold day. I left out the broccoli and added more kale.

A friend at work made it and brought me some, Oh my! Heaven! I am going to extend the recipe for my family of 6. Wish me good cooking!!!

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!