Spicy Potato & Kale Soup

January/February 1993, EatingWell Serves Two

Your rating: None Average: 3.9 (25 votes)

Spicy sausage—in this case, chorizo—pairs beautifully with hearty greens. If you like, substitute collard or mustard greens for the kale. If you can't get chorizo, hot Italian sausage will also work in this soup.

Spicy Potato & Kale Soup

Makes: 2 servings, 1 1/2 cups each

Active Time:

Total Time:


  • 1/4 cup halved and sliced chorizo sausage, (see Note)
  • 1 teaspoon extra-virgin olive oil
  • 1 small onion, chopped
  • 1 14-ounce can reduced-sodium chicken broth
  • 1/3 cup water
  • 1 small russet potato, peeled and sliced
  • 2 cloves garlic, peeled and halved
  • 4 cups kale, ribs removed, thinly sliced (see Tips for Two)
  • 1/8 teaspoon freshly ground pepper, or to taste


  1. Heat a large saucepan over medium heat. Add chorizo and cook, stirring, until browned, about 2 minutes. Transfer the chorizo to a paper towel-lined plate; wipe out the pot.
  2. Heat oil in the pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add broth, water, potato and garlic; increase the heat to high and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the potato is tender, 6 to 9 minutes. Lightly mash the potato with a wooden spoon. Add kale, a handful at a time, waiting until it has wilted before adding more. Adjust heat to maintain a simmer and cook, stirring occasionally, until the kale is tender, about 5 minutes. Add the reserved chorizo and season with pepper.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
  • 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.
  • Tips for Two: Refrigerate leftover kale, preferably in a perforated plastic bag, for 5 to 10 days. Substitute kale in Sautéed Swiss Chard with Chile & Garlic; add during the last 4 minutes while cooking pasta; sauté with minced garlic and extra-virgin olive oil for an omelet filling or to stir into scrambled eggs.


Per serving: 206 calories; 9 g fat (3 g sat, 4 g mono); 16 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 11 g protein; 4 g fiber; 306 mg sodium; 676 mg potassium.

Nutrition Bonus: Vitamin A (380% daily value), Vitamin C (120% dv), Potassium (19% dv).

Carbohydrate Servings: 112

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

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