Ingredients45 m servings 376
- 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.
- 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.
- 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.
- Reduce heat to low and stir heavy whipping cream and light cream into soup; cook until heated through, about 1 minute.
Per Serving: 376 calories; 20.3 36.9 13.1 48 864 Full nutrition
ReviewsRead all reviews 15
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.
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!!!