Ingredients
Units
Scale
- 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
- 1/4 tsp freshly grated nutmeg
- 3 large russet baking potatoes, cubed
- 8 cups chicken broth
- 1/2 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 Tbsp 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.