This is a super easy recipe, adapted from The Joy of Cooking, for a soup that uses the Kale and Potatoes we’re expecting this week. See the bottom of the recipe for tips on making it vegetarian.

Saute in olive oil in a large soup pot until tender but not browned:

  • 1 med onion, chopped
  • 2 cloves of garlic, minced

Stir in and bring to a boil:

  • 8 cups of water (or 6 cups water + 2 cups chicken broth)
  • 4 medium potatoes, peeled and thinly sliced
  • 1 1/2 tsp salt
  • 1/2 tsp pepper

Reduce the heat once it comes to a boil and let it simmer for about 20 minutes or the potatoes are soft. Remove the pot from heat and use a potato masher to mash the potatoes right in the pot. Alternately you could use an immersion blender, but I prefer a coarser chunky texture.

In a separate skillet, cook in olive oil until browned:

  • 6 oz linguica or chorizo sausage
Add the browned sausage to the soup. While the skillet is still warm, pour 1 cup of the soup into it. Use a wooden spoon to scrape up all the browned bits then add it all back into the soup pot. Simmer for 5 minutes then stir in:
  • 4 cups shredded kale

Simmer for 5 more minutes then stir in:

  • 2 tbsp fresh lemon juice

Serve with warm crusty bread


Some alternatives:

For a vegetarian version, add the spiciness with some dried chiles or a jalepeno instead of the chorizo. Add a little extra garlic and use vegetable broth for extra flavor.

Try adding some shredded cabbage at the same time as the Kale

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