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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 tablespoons extra-virgin olive oil , plus extra for drizzling over individual bowls |
1 large onion , chopped medium |
4 medium cloves garlic , minced |
6 cups low-sodium chicken broth or homemade chicken stock |
1 pound red potatoes (about 4 medium), peeled and cut into 1-inch pieces |
salt |
8 ounces chorizo sausage or smoked kielbasa sausage, halved lengthwise and cut crosswise into 1/4-inch pieces |
1 sprig fresh oregano or savory |
6 ounces kale , stems removed and leaves cut crosswise into 1/4-inch strips (about 4 1/2 packed cups) |
ground black pepper |
Directions:
1. 1. Heat the oil in a large stockpot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
2. 2. Add 3 cups stock, the potatoes, and 1/2 teaspoon salt. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. Remove the pot from the heat and mash the potatoes in the liquid with a potato masher until no large chunks remain and the potatoes thicken the soup slightly.
3. 3. Return the pot to medium-high heat. Add the remaining 3 cups stock, sausage, and savory and bring to a boil. Reduce the heat to medium-low, cover, and simmer to blend the flavors, about 15 minutes.
4. 4. Remove and discard the savory. Stir in the kale and simmer until just tender, about 5 minutes. Adjust the seasonings with salt and pepper to taste. Serve immediately, drizzling each portion with olive oil, if desired.
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