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20 minute dinner recipes

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Portuguese Potato & Kale Soup


From EatingWell:  January/February 1993, EatingWell Serves Two

Collard or mustard greens can be substituted for the kale in this flavorful soup.

8 servings | Active Time: 30 minutes | Total Time: 40 minutes



  1. Heat a small, nonstick skillet over medium heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Drain the chorizo on paper towels and set aside.
  2. Heat oil in a heavy stockpot over medium heat. Add onions and sauté until softened, 5 to 10 minutes. Add broth, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
  3. Transfer the potatoes and garlic to a bowl with a slotted spoon; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer until the kale is tender, about 5 minutes. Stir in the reserved chorizo and season with salt and pepper.


Per serving : 217 Calories; 11 g Fat; 4 g Sat; 5 g Mono; 24 mg Cholesterol; 17 g Carbohydrates; 14 g Protein; 6 g Fiber; 474 mg Sodium; 1024 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1 high fat meat

Tips & Notes