Save Recipe Print
Yield:
8 servings

Ingredients

Directions

In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with crusty bread.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Stuffed Piquillo Peppers with Chorizo and Manchego

Recipe courtesy of Anne Burrell

Italian Meatball Soup

Recipe courtesy of Ree Drummond

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Meatball-Tortellini Soup

Recipe courtesy of Food Network Kitchen

Vegan Cream of Broccoli Soup

Recipe courtesy of Food Network Kitchen

Asparagus and Bread Soup with Pancetta

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.