Quick and easy, this is a very hearty winter soup, but it's just as good in summer, too. One of my new favorite soups.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
2 1/2 quarts
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until the onion is softened, about 3 minutes. Add potatoes; continue to cook, stirring continually, until the potatoes are hot, about 3 minutes more.

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  • Pour chicken stock and water into the saucepan; add chicken soup base. Bring the soup to a boil, reduce heat to medium, and cook at a gentle boil until the potatoes are mushy, about 20 minutes.

  • Heat a skillet over medium heat. Cook linguica in hot skillet, turning regularly, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Drain linguica on a plate lined with paper towels and slice.

  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to saucepan.

  • Stir sliced linguica and black pepper into the soup and return to medium heat. Place a cover on the soup and cook at a simmer for 5 minutes.

  • Stir kale into the soup; simmer until kale is tender and jade green, about 5 minutes more. Stir remaining 1tablespoon olive oil into the soup just before serving.

Nutrition Facts

652 calories; protein 26.1g 52% DV; carbohydrates 51.2g 17% DV; fat 39.1g 60% DV; cholesterol 67.2mg 22% DV; sodium 1568.7mg 63% DV. Full Nutrition