Kale & Chorizo Soup.

Could eat this weekly in the winter! It’s delish!

Serves: 6 Prep Time: 15 minutes Cook Time: 50 minutes

Directions:

  • Heat olive oil in a large stockpot over medium heat. Brown chorizo for 5-7 minutes. Add garlic during last 2-4 minutes. Do not let it burn.

  • Add potatoes, onion and chicken broth.

  • Summer until potatoes are fork tender, approximately 20-25 minutes. Reduce heat to low and add kale. Cover until kale wilts, 5-7 minutes.

  • Uncover, add the parmesan cheese, and heat through about 5 more minutes.

  • Season to taste with salt and pepper.

*Mom’s note: Usually double the recipe - freezes well.

Ingredients:

  • 2 Tbsp Olive Oil

  • 1 pound Fresh Chorizo

  • 4 Yukon Gold Potatoes (cubed and salted before cooking)

  • 1 Medium Onion finely chopped

  • 4 Garlic cloves, minced

  • 8 Cups Chicken Broth (unsalted)

  • 1 pound Kale (stems removed and torn into 1 inch pieces)

  • 1/2 Cup Grated Parmesan

  • Kosher Salt

  • Black Pepper