Monday, November 22, 2010

potato, leek & kale soup with chorizo

For all the people out there who know they should eat more dark leafy greens but either have an aversion to them or don't quite know how to fit them into their diets, this soup is for you.


When I saw this gorgeous kale at a local market, I couldn't resist it - but then I had to figure out how to make it palatable to my husband. I have long been a fan of traditional Portuguese potato and kale soup, but since the flavor of kale tends to predominate I knew I'd have to counterbalance it with another assertive ingredient to slip it past him. As luck would have it, the same market also had beautiful all-natural Spanish chorizo - perfect for contributing a bit of smoke and chew.


Since I chopped the chorizo in a food processor, a little bit went a long way and I was able to keep the overall fat content low.

I also chopped the kale well before adding it to the pot as a final stealth move; it blended well with the other ingredients and could almost be mistaken for chopped parsley visually.


This soup passed the test. Aaron loved it and insisted it was "blog worthy!"

Note: Spanish chorizo is cured pork sausage colored and seasoned with smoked paprika. Portuguese chourico and linguica are similarly flavored, and while the level of spiciness may vary between sausages and brands, all may be used in this recipe.


Potato, Leek & Kale Soup with Chorizo

1 tablespoon extra-virgin olive oil
3 cloves garlic, chopped
3 large leeks, cleaned and thinly sliced
3 large russet potatoes, peeled and cut into 6ths
1 bay leaf
3 ounces Spanish chorizo, finely chopped in food processor
8 cups reduced salt chicken broth
1 bunch washed kale (3-4 ounces deveined leaves), finely chopped in food processor

Heat oil in large soup pot over medium high heat. Add garlic and cook until heated through but not browned.


Add leeks, potatoes and bay leaf. Cover vegetables with foil, pressing directly onto surface. Reduce heat to medium low and cook for 8-10 minutes, stirring occasionally, until leeks are softened but not brown and potatoes are "sweating."

Add chorizo and stir to combine. Pour in broth (broth should cover vegetables; add a bit of water if needed).


Raise heat to medium-high; bring soup to a simmer.

Simmer soup, covered, until potatoes are soft. If fat rendered from the chorizo appears on the soup's surface, skim excess with a large spoon.

Mash vegetables roughly with a potato masher, leaving some larger chunks of potato for texture.

Add kale; simmer about 5 minutes, or until kale loses its raw flavor.


Season with salt and freshly ground pepper to taste and serve.

Serves 4-6

21 comments:

  1. Hey T,
    Nice looking recipe. I have everything on hand except the kale. I have lots of swiss chard from my CSA pick up this week. Think I could substitute that for the kale?
    Susan S

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  2. Thanks S!
    If I were going to use chard instead of kale, I would probably roughly chop it by hand instead of finely chopping in a FP - since chard is more tender and less assertive than kale. In fact, I might even leave the chorizo out, or go lighter on it so the chard flavor comes through better. Mmmm. I love chard. Let me know how it comes out!

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  3. Made this last night..as written. OMG, soooooooo good. Hubs had it before bed after a long day out on the water sailboat racing and celebratin' the win w the boyz. He must have said "Great soup!!" about 10x before he blissfully fell asleep. Once again, can't wait for your next post.

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  4. MadRiverKitchen.comDecember 5, 2010 at 7:21 PM

    Ha! I'm guessing that's you Susan! Comments like these really keep me going. Thanks and stay tuned! XO

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  5. Trying this recipe out for game night tonight! Thanks for posting :)

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  6. Hope you like it Cameoland! Thanks for commenting.

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  7. Thanks for inspiring me - i had plenty of kale and leeks, and got a nice spicy linguica. although since i don't have a food processor, i just diced everything up and it still came out delicious!

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