Recipe by Solariee
"I invented this soup with what I had in my fridge. I live alone, so this version only makes two servings. Scale up for more deliciousness! Garnish with spring onion and serve."
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potatoes, peeled and chopped
vegetable oil, or as needed
broccoli stalk, peeled and chopped
chopped chorizo sausage
finely chopped kale
salt and ground black pepper to taste
heavy whipping cream
I loved this recipe, it is a very hearty soup. I reserved some of the cubed potatoes because I like a chunky soup. I also wanted some more veggies, so I added in some diced carrots and celery. This is such a versatile recipe, you can use whatever veggies you have on hand. It's an awesome comfort soup on a snowy weekend on the East Coast in January.
I followed the recipe exactly as it was written. I really liked it, and my husband loved it! Next time I think I will add more vegetables and hot sauce. All in all, a really good recipe. Thank You!
This is a great base recipe. I used about 10 oz sweet potato for this, and it was just the right amount of potato. I also subbed yogurt for the cream.
I wanted to have more vegetables incorporated, so I had to add more vegetable broth too. I used broccoli crowns, mushrooms, onions, zucchini, a 1/2 leek. I had 2/3 lbs of tofu chorizo to use. I don't usually use white potatoes, but I bought 2 large ones that gave me 4 or 5 cups of chopped potatoes. after the potatoes cooked I added 1 cup of silken tofu, instead of adding cow's milk later. I had to add a little more water when I added the kale, it was too thick, my doing because of the tofu. it ended up very creamy. it was very filling, the only thing we didn't like was the kale, it was still too chewy for me. it didn't need salt n pepper.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Potato with Chorizo and Kale Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 399
** Calories from Fat: 205
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