Cream Of Potato With Chorizo And Kale Soup
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
54
Spice
60
Sweetness
43
Sourness
47
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
Chicken Broth1 cup
Water1 tbsp
Vegetable Oil (or as needed)1 cup
Mushroom (sliced)2 cloves
Garlic (chopped)1 cup
Kale (finely chopped)1
Salt1 cup
Heavy Whipping Cream1 cup
Light CreamDirections:
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
2
Mash or blend potatoes into the broth using a potato masher or fork
3
Heat vegetable oil in a skillet over medium heat; cook and stir onion, mushrooms, and broccoli stalk until softened, 5 to 10 minutes
4
Add chorizo to onion mixture and cook over low heat until chorizo is heated through, about 5 minutes; stir in garlic
5
Stir onion-chorizo mixture into potato mixture; bring to a simmer
6
Add kale, about 1/4 cup at a time, to mixture, cooking until kale wilts before adding more
7
Season soup with salt and pepper
8
Reduce heat to low and stir heavy whipping cream and light cream into soup; cook until heated through, about 1 minute