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Portuguese Potato & Kale Soup

January/February 1993, EatingWell Serves Two

Your rating: None Average: 3.3 (19 votes)

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



READER'S COMMENT:
"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...
Portuguese Potato & Kale Soup Recipe

Makes: 8 servings

Active Time:

Total Time:

Ingredients

  • 6 ounces chorizo sausage, cut in half lengthwise and sliced (see Note)
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 8 cups reduced-sodium chicken broth
  • 8 all-purpose potatoes, (2 pounds total), peeled and sliced
  • 6 cloves garlic, peeled, root ends trimmed
  • 1 bunch kale, (1 pound), trimmed, washed and thinly sliced
  • Salt & freshly ground pepper, to taste

Preparation

  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.

Tips & Notes

  • 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 can be found in the deli section of most large supermarkets.

Nutrition

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.

Nutrition Bonus: Vitamin A (174% daily value), Vitamin C (157% dv), Potassium (29% dv), Iron (16% dv).

Carbohydrate Servings: 1/2

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



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Recipe Categories

Total Time
45 minutes or less
Servings
8 or more
Main Ingredient
Pork
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Ethnic/Regional
Other European
Ease of Preparation
Easy

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