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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Green Cauldron Broccoli Soup

Recipe courtesy of Nancy Fuller

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword