Happy Valentine's Day, lovelies! I hope you're all feeling loved, and expressing as much love as you possibly can! We have a somewhat busy weekend planned, so we decided to do Valentine's breakfast, instead of a fancy dinner. We went out to a nice dinner last week for my birthday, and next week is our 6 month anniversary (!!), so breakfast is a nice change of pace. Plus, you KNOW I love breakfast more than any other meal!
We spent the meal being overly mushy, holding hands, talking about future babies and travels and businesses and plans (tmi?), and flirting like 17-year-olds. Marriage is not bad at all! I could go for a fun breakfast out of the house every day! Now I feel like I should be posting a breakfast recipe... hmm... Let's pretend this is breakfast soup. Is that a thing? Can we make it a thing? Maybe my mushroom shrimp noodle soup, with an egg in it, is breakfast soup!
Okay okay. Enough about other soups. Let's talk about THIS soup! This soup is e.a.s.y. REALLY easy. If you need a quick soup with minimal effort, this is your soup. The hardest part is waiting for the potatoes to soften, which is really not difficult at all. Throw this soup together, set the table and get ready for dinner, and by the time you're done your soup will be ready!
I used spicy chorizo for this soup, since I LOOOVE spicy chorizo (is that redundant? isn't all chorizo spicy?). You could use a sweet sausage if you're not on the spicy train. But really, the chorizo is amazing. I also though about using sweet potatoes in place of normal ones, so let me know how that goes if you try it! We're semi-obsessed with sweet potatoes this winter. Or just always. And, as usual, kale is is my BFF. I used baby kale in this, so I threw it in at the very last minute to wilt. I've written the directions as if you're using fully grown (adult!) kale, so adjust accordingly if you also buy 10,000 lb bags of baby kale at Costco.
Enjoy your Valentine's day! You might not believe me, but I have so much love for all of you — thanks for reading my blog, leaving me nice comments, putting up with my cheesy jokes, and helping to make my life what it is today. You're all wonderful!
Print
Chorizo, Potato, & Kale Soup
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4-6 1x
Ingredients
- 1 pound ground chorizo, without casing
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 large bunches of kale, stemmed and chopped
- 1 tsp salt, plus more to taste
- 1 tsp freshly cracked black pepper, plus more to taste
- ¼ tsp freshly grated nutmeg
- 3 large russet baking potatoes, cubed
- 8 cups chicken broth
- ½ cup heavy cream
- parmesan cheese, for serving (optional)
Instructions
- In a large soup pot over medium-high heat, cook the chorizo while using a wooden spoon to break it into small chunks. Stir frequently, and remove from the pot once fully browned and slightly crisped on the outside. Set aside.
- Turn the heat down to medium, and add 2 tablespoon olive oil or butter, if there isn't already enough standing grease in the pot.
- Add the onion and garlic and cook, scraping the cooked sausage off of the pot with your wooden spoon.
- Cook until the onion are translucent, about 5 minutes, before adding the kale. You may need to do this in batches, as it cooks down. {If you're using baby kale, skip this step and add the kale 5 minutes before the soup is done}.
- Add the salt, pepper, and nutmeg, along with the potatoes and cooked chorizo.
- Add the broth, and bring the pot to a simmer. Cook until the potatoes are fork-tender, then add the cream and bring to a simmer again before serving.
- Season with salt and pepper, and garnish with grated parmesan cheese.
Leave a Reply