halfbakedharvest4.0
Smoky Potato and Kale Soup
This super simple soup is the perfect cold-weather dinner…great for nights when you're craving something warming!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●stove
- ●dutch oven
- ●blender
- ●oven
- ●pot
- ●slow cooker
- ●bowl
📝 Preparation Steps
1
Stove-Top
2
1. Heat the olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the chorizo and onions, and brown all over, about 5 to ⏱️ 8 minutes. Add the garlic, paprika, and cayenne, and cook another ⏱️ 2 minutes. Stir in the potatoes, toss to coat. Add the broth and lemon juice, and season with salt and pepper. Simmer over medium heat for ⏱️ 15-20 minutes, until the potatoes are tender.2. Remove about 1/2 cup of the potatoes from the soup and either mash or puree them in a blender, then sir them back into the soup along with the kale, milk, and Manchego. Cook until the kale is wilted, about ⏱️ 10 minutes. Remove from the heat.3. Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.
garlic, chopped or grated6 clovesfresh oregano, for serving (optional)
3
Instant Pot
4
1. Set the Instant Pot to sauté. Add the olive oil, chorizo, and onions, and brown all over, about 5 to ⏱️ 8 minutes. Add the garlic, paprika, and cayenne, and cook another ⏱️ 2 minutes. Stir in the potatoes, toss to coat. Add the broth and lemon juice, and season with salt and pepper. Lock the lid and cook on high pressure for ⏱️ 8 minutes.2. Once done cooking, use the natural or quick release function. Remove about 1/2 cup of the potatoes from the soup and either mash or puree them in a blender, then stir them back into the soup along with the kale, milk, and Manchego. Set the Instant Pot to sauté. Cook until the kale is wilted, about ⏱️ 10 minutes. 3. Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.
garlic, chopped or grated6 clovesfresh oregano, for serving (optional)
5
Slow Cooker
6
1. Heat the olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the chorizo and onions, and brown all over, about 5 to ⏱️ 8 minutes. Add the garlic, paprika, and cayenne, and cook another ⏱️ 2 minutes. Stir in the potatoes, toss to coat. Transfer everything to the bowl of your crockpot. To the crockpot, add the broth and lemon juice, and season with salt and pepper. Cover and cook on low for ⏱️ 6-8 hours or on high for 4-5.3. During the last ⏱️ 30 minutes of cooking, remove about 1/2 cup of the potatoes from the soup and either mash or puree them in a blender, then sir them back into the soup along with the kale, milk, and Manchego. Cook until the kale is wilted.3. Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.
garlic, chopped or grated6 clovesfresh oregano, for serving (optional)
Nutrition Facts
calories
465 kcal
serving Size
1 serving
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