Kale Soup

I have spoken about my love of kale, as well as my love of soup, before.  So what could be better than combining my two loves...Kale Soup.

Thank you Trisha Yearwood for sharing this easy and yummy recipe via Trisha's Southern Kitchen.

Also a big "Thank You" to Allie for hosting today's link up: 

You can find the recipe here.

Kale Soup

Ingredients:

• 2 tablespoons olive oil
• 1 pound fresh chorizo 
• 4 Yukon Gold potatoes, cubed *I used 8-10 'mini' yukons
• 1 medium onion, finely chopped  *I used 1 large shallot
• 4 cloves garlic, minced *I used minced garlic from a jar (2 heaping tsp)
• 8 cups chicken broth 
• 1 pound kale, stems removed, leaves torn into 1-inch pieces 
• 1/2 cup grated Parmesan
• Kosher salt and black pepper 

Directions:

Heat the olive oil in a large stockpot over medium heat. Brown the chorizo in the oil, 5 to 7 minutes. Add the potatoes, onions, garlic and chicken broth.

Simmer until the potatoes are fork tender, 20 to 25 minutes. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes.

Uncover, add the Parmesan, and heat through for about 5 more minutes. Season to taste with salt and pepper.

Brown the chorizo.
I also added the shallot and garlic during this step.

Add the potatoes and chicken broth.
Simmer until potatoes are fork tender.

Add the kale.
Continue to simmer until the kale wilts.

Add the parmesan cheese.

ENJOY!!

Until Next Time,

Heather