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.

IDEAS YOU'LL LOVE

Tuscan Kale Salad with Anchovy Dressing

Recipe courtesy of Valerie Bertinelli

Kale and Artichoke Chicken Casserole

Recipe courtesy of Valerie Bertinelli

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

French Onion Soup

Recipe courtesy of Tyler Florence

Chicken Roulades with Chorizo and Manchego

Recipe courtesy of Anne Burrell

Navy Bean Soup

Recipe courtesy of Food Network Kitchen

Loaded Potato Soup

Recipe courtesy of Nancy Fuller

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Ramen Noodle Soup

Recipe courtesy of Food Network Kitchen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking