Ingredients
- 2 garlic cloves, minced
1 1/2 cups finely chopped onions
3/4 cup sliced carrots
1/4 cup olive oil
1 pound russet (baking) potatoes (about 2 large)
4 cups chicken broth
3/4 pound Spanish chorizo (cured spicy pork sausage, available at Hispanic markets and some specialty food shops), cut into 1/4-inch pieces
3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
1 pound red potatoes
Description
I First Tasted Potato Kale Soup In Cape Cod And It Immediately Went On My Favorites List.While This Recipe Calls For Pureeing The Baking Potatoes To Make A Creamy Base, I Sometimes Just Go For The
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