Kale and potato soup

Serves 4 to 6

  • 1 large yellow onion, peeled and minced fine
  • 1 stalk of celery
  • 1 large garlic clove, peeled and minced
  • 4 tablespoons olive oil
  • 6 large potatoes
  • 2 quarts chicken or vegetable stock
  • 6 ounces chorizo or similar
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 lb kale, stemmed and chopped

Sauté the sausage and onion and garlic in 3 T oil. Add potatoes and celery and sauté, until they begin to color. Add water, cover, and simmer gently for 20 minutes until potatoes are soft. Add kale and Simmer 5 minutes. Mix in remaining olive oil. May be blended is you prefer a smooth soup. Serve with dark bread. Can be made without sausage for a vegetarian dish

<<  >>  see all
23 of 67

Bookmark and Share

Follow ECO on Facebook and Instagram!

ECO is a Certified B Corporation and is a Durham Living Wage certified employer!

Nancy and Tim Bass - Sunburst Tomato

> browse past videos

Pickle time!

Grandma Jo's Pickles

> view all recipes