one-pot dinner · One pan
Portuguese Kale and Potato Soup
Potatoes do the heavy lifting here: blend some into the broth and the soup turns velvety without asking cream to attend the meeting. Kale and chouriço keep it firmly in dinner territory.
Major allergens listed: None in the authored ingredients
Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.
Instructions
- Brown the sausage. Heat the olive oil in a Dutch oven over medium heat. Add the chouriço and cook, stirring occasionally, until browned and its fat has rendered, 5 to 7 minutes. Transfer the sausage to a plate, leaving the drippings in the pot.
- Soften the Flavor-building ingredients such as onion, garlic, celery, or ginger, usually cooked near the start.. Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds, just until fragrant; burnt garlic is an efficient way to make the whole pot regret its choices.
- Cook in liquid with gentle, occasional bubbles—not a full rolling boil. the potatoes. Add the potatoes, broth, bay leaf, salt, and pepper. Bring to a boil, then reduce to a steady simmer. Cook uncovered until the potatoes are very tender, 18 to 22 minutes.
- Blend potatoes into the broth. Remove and discard the bay leaf. Use an immersion blender to blend the soup in short pulses for 2 to 4 minutes, until roughly half the potatoes are broken down and the broth is thickened, leaving some potato pieces for texture. Alternatively, mash thoroughly with a potato masher.
- Cook the kale and finish. Stir in the kale and browned sausage. Cook in liquid with gentle, occasional bubbles—not a full rolling boil. until the kale is tender and the sausage reaches 160°F in the center, 5 to 7 minutes. Taste and add salt if needed. Serve hot.
Potato texture
Yukon Gold potatoes give the broth a creamy texture when blended. Russets also work, but blend only briefly so the soup does not turn gluey.
Sausage safety
If using raw sausage, check the thickest pieces with an instant-read thermometer and cook to 160°F before serving. Use a clean plate for the cooked sausage rather than returning it to the raw one.
Storage
Cool leftovers promptly, refrigerate in a covered container for up to 3 days, and reheat to a full simmer before serving.
Meat-free version
Skip the sausage, use vegetable broth, and add 1 tablespoon smoked paprika with the garlic for a smoky direction. Season to taste after simmering.
More greens
Use collard greens in place of kale, sliced thinly, and allow a few extra minutes of simmering until tender.
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