Recipes: Soups

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Portuguese Kale and Potato Soup

Recipe courtesy of Chef Keith Snow of Harvest Eating.


  • 1-1/2 cups chorizo sausage (substitute Lincuica sausage if need be)
  • 3 russet potatoes
  • 5 cups kale, chopped
  • 1 quart chicken stock
  • 3 cups water
  • Kosher salt
  • Black pepper
  • 3 Tbsp. extra virgin olive oil
  • 1/2 cup onions, sliced
  • 3 garlic cloves, minced


  1. Cook chorizo sausage over medium heat to well browned, drain on paper towels and set aside.
  2. In a large soup pot over medium heat add oil, garlic and onions, saute for 5 minutes.
  3. Season with salt and pepper.
  4. Add chicken broth, 2 potatoes and kale then cover and cook for 25 minutes until potatoes are soft.
  5. Mash potatoes up, then add 3 cups water, season with salt and pepper, add previously cooked chorizo and diced potatoes. Cook for 15 more minutes.

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