1/2 cup fresh extra virgin olive oil
1 pound spicy cured chorizo, cut into 1⁄4-inch-thick rounds
1-1/2 cups chopped yellow onion
1 tsp salt (or to taste)
1 tsp freshly ground black pepper
4 tbsp minced garlic
2 medium white baking potatoes (russet), sliced in 1/2-inch rounds
2 medium yellow flesh potatoes cut in 1/2-inch cubes
8 cups chicken stock
2 bunches green-leaf kale (or collard greens), stemmed and finely shredded
(TIP: Roll up kale leaves like a cigar and slice cross-wise)
1 loaf rustic bread
On medium-high heat, place onion and garlic in 1/4 cup of olive oil in large soup pot. Cook for 2 minutes. Add potatoes and cook for 3-4 minutes. Add stock. Bring to a boil then reduce to simmer for 30 minutes until the white baking potatoes break up. Add kale and stir into the hot soup. Add sausage slices. Simmer until kale is tender. Serve with a small pool of olive oil floating on the surface and chunky slices of bread for dipping.
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