Collard or mustard greens can be substituted for the kale in this flavorful soup. Make it a meal: For a satisfying winter supper, serve with your favorite crusty bread.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1993


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Heat oil in a heavy stockpot over medium heat. Add onions and saute 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.

  • 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.


Note: Chorizo, a spicy pork sausage seasoned with paprika and chili, is originally from Spain and is often used in Mexican cooking. Chorizo can be made with raw or smoked, ground or chopped pork. Chorizo is available at well-stocked supermarkets, specialty food stores or online at Chorizo can be found in the deli section of most large supermarkets.

Nutrition Facts

258 calories; protein 13g 26% DV; carbohydrates 30.1g 10% DV; dietary fiber 4.3g 17% DV; sugars 3.5g; fat 10.6g 16% DV; saturated fat 3.4g 17% DV; cholesterol 18.7mg 6% DV; vitamin a iu 5668.2IU 113% DV; vitamin c 79mg 132% DV; folate 100.8mcg 25% DV; calcium 103.8mg 10% DV; iron 1.9mg 11% DV; magnesium 56.7mg 20% DV; potassium 953.5mg 27% DV; sodium 881.3mg 35% DV; thiamin 0.3mg 32% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This looks like a good recipe and I will try it. Unfortunately I'm quite surprised that anyone would call this PORTUGUESE Potato & Kale Soup and then require Chorizo as an ingredient...??? That is culturally insensitive. Kinda funny though... the recipe is noted at the bottom that Chorizo is of Mexican background...!?! Why not call it Mexican Potato and Kale Soup (or substitute a different green)? Then you could post this recipe with LINGUICA as the meat ingredient because it is a meat that Portuguese people eat with traditional soups and stews etc. With the Linguica included this will truly have a Portuguese flavor and be VERY tasty -- not necessarily better than Chorizo... just different and authentic as a Portuguese dish! Read More
Rating: 4 stars
My new favourite way to eat kale! I was only able to find spicy turkey sausage so that's what I used. I kept the skins on the potatoes and cubed instead of slicing them. I added a little cayenne for extra heat. I was amazed at how flavourful and delicious this soup turned out! Read More