Cream of Potato with Chorizo and Kale Soup

Name: Cream of Potato with Chorizo and Kale Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 broccoli stalk, peeled and chopped; 473 milliliters chicken broth; 118 milliliters chopped chorizo sausage; 2 cloves garlic, chopped; 4 servings salt and ground black pepper to taste; 59 milliliters heavy whipping cream; 237 milliliters finely chopped kale; 59 milliliters light cream; 118 milliliters sliced mushrooms; 1 onion, chopped; 3 potatoes, peeled and chopped; 1 Tbsp vegetable oil, or as needed; 237 milliliters water

Cream of Potato with Chorizo and Kale Soup requires about 45 minutes from start to finish. This recipe serves 4. Watching your figure? This gluten free recipe has 406 calories, 18g of protein, and 23g of fat per serving. It can be enjoyed any time, but it is especially good for Autumn. A mixture of onion, garlic, chorizo sausage, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It works well as a main course.

Instructions

Bring chicken broth and water to a boil in a saucepan; cook potatoes in the boiling broth mixture until soft, 15 to 20 minutes. Mash or blend potatoes into the broth using a potato masher or fork.

Ingredients you will need

Broth