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This super simple Smoky Potato and Kale Soup is the perfect cold-weather dinner…great for nights when you’re craving something warming. Spanish sausage simmered in a garlicky smoked paprika broth with potatoes, kale, a touch of lemon, and Manchego cheese. Serve each steaming bowl of soup with crusty bread. It’s hearty, full of greens, and so delicious. Great for just about any night of the week. And the leftovers the next day make for the best lunch!
I am always on the lookout for new and exciting recipes this time of year. Ideally, they should be pretty simple to make and able to feed the family. Because when everyone is in town for the holidays I need dinners they’ll all enjoy. I’m sure many of you can relate. With our family getting bigger there are even more people to feed over the holidays, so new (and simple) dinners are a must.
I’ll make pasta bakes or quick all-in-one skillet dinners, those are easily my go-to kind of recipes. But every other dinner or so, I like to switch it up and throw everyone a curveball…with lots of delicious flavor. Which is kind of where this soup comes in.
It’s inspired a bit by last year’s Pesto Zuppa Toscana, a bit by my love of smoked paprika, and of course by my family. With two of my brothers especially in mind today!
The quick story.
I have seen a lot of sausage, kale, and potato soups over the last few months. Most are made with Italian ingredients like my Zuppa Toscana. But I’ve seen a handful made with Spanish ingredients, one of which was a smoked paprika and garlic soup I saw on Food and Wine. The deep red broth just looked so good that I started googling and doing some research on soups made with smoked paprika.
And that’s when I come across Caldo Verde Soup, the “official” soup of Portugal. It’s a very simple soup made of smoked sausage and potatoes. But it seems to be made in a variety of ways. Some use tomatoes or tomato paste. Some have greens, and no smoked paprika, and then some don’t have any tomatoes at all. Since the smoked paprika in the broth of the soup excited me the most, I decided to go that route. Including smoked sausage, plenty of potatoes, and kale too!
I tried a few variations, but the one I’m sharing today is my obvious favorite. It’s the simplest to put together, but the flavor is still incredible. For me, it’s all about that smoked paprika in the broth.
The details.
First off, you can make this one of three ways, on the stove, in the instant pot, or in the slow cooker. Either way is great, but I’m keeping it basic and walking you through the stove-top version.
The awesome thing about this recipe is that it takes no effort to make and requires just one pot.
You’ll want to start with the sausage. When I was testing this, I tried three varieties, but we all enjoyed the smoked Spanish chorizo the best. You can easily find Spanish chorizo at most grocery stores, Whole Foods (which is where I got mine), and I believe Trader Joe’s.
If you can’t get Spanish chorizo, a spicy chorizo or smoky andouille sausage will also be great!
And lastly, with all that said, if you’re a meat-free kind of person, you can omit the sausage all together. Just add more paprika and a touch more cayenne to keep the soup flavorful.
Alright, moving along.
Crisp the sausage up along with an onion. Add in smoked paprika and lots of fresh garlic (very key here, so don’t skimp on the garlic…unless you really don’t love garlic). You really need to use smoked paprika for this. It’s what makes this soup so delicious and gives it that beautiful red color. Cook everything together for a bit to help intensify those flavors. Then toss in the potatoes, add the broth, and simmer until those potatoes get nice and tender.
To thicken the soup, you can puree some of the potatoes or mash them down with a fork. It’s not needed, but if you want a creamy soup, give the potatoes a mash. Then stir in all the kale and just a splash of cream.
I finish each bowl with a sprinkling of sharp Manchego cheese and fresh oregano. Neither are traditional, but both are very delicious additions.
Pretty simple, but they add so much flavor and color to this warming bowl of soup.
I’ve already served this up to my brother Creighton and my dad, they loved every last spoonful. My dad said it’s the smoky broth with the crispy sausage…and the greens…that make this soup perfect.
Oh, and the cheese on top too. If you know my dad, you know he’s always down for some cheese…actually, a lot of cheese.
It’s safe to say, I’m already excited to make this for the rest of my family over the holidays. I know so many of us are celebrating with small groups this year. This is even more reason to try some new recipes like this soup!
My only request is that you serve this with some really good crusty bread. This broth deserves a good bread for dipping and dunking on the side.
Looking for other simple wintery soups? Here are my favorites:Â
Creamy French Onion and Mushroom Soup
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Healthier Slow Cooker Creamy Tortellini Vegetable Soup
Lastly, if you make this Smoky Potato and Kale Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Smoky Potato and Kale Soup
Servings: 6
Calories Per Serving: 465 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 tablespoon extra virgin olive oil
- 3/4 pound smoked Spanish chorizo, regular chorizo, or smoked sausage
- 1 yellow onion, chopped
- 6 cloves garlic, chopped or grated
- 2 teaspoons smoked paprika
- 1/4- 1/2 teaspoon cayenne pepper
- 4 small Yukon gold or russet potatoes, chopped
- 6-8 cups low sodium chicken broth
- juice of 1 lemon
- kosher salt and black pepper
- 4-6 cups Tuscan or curly kale, roughly chopped
- 1/4 cup whole milk, heavy cream, or canned coconut milk
- 1/4 cup grated Manchego cheese, sharp cheddar, or parmesan, plus more for serving
- fresh oregano, for serving (optional)
Instructions
Stove-Top
- 1. Heat the olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the chorizo and onions, and brown all over, about 5 to 8 minutes. Add the garlic, paprika, and cayenne, and cook another 2 minutes. Stir in the potatoes, toss to coat. Add the broth and lemon juice, and season with salt and pepper. Simmer over medium heat for 15-20 minutes, until the potatoes are tender.2. Remove about 1/2 cup of the potatoes from the soup and either mash or puree them in a blender, then sir them back into the soup along with the kale, milk, and Manchego. Cook until the kale is wilted, about 10 minutes. Remove from the heat.3. Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.
Instant Pot
- 1. Set the Instant Pot to sauté. Add the olive oil, chorizo, and onions, and brown all over, about 5 to 8 minutes. Add the garlic, paprika, and cayenne, and cook another 2 minutes. Stir in the potatoes, toss to coat. Add the broth and lemon juice, and season with salt and pepper. Lock the lid and cook on high pressure for 8 minutes.2. Once done cooking, use the natural or quick release function. Remove about 1/2 cup of the potatoes from the soup and either mash or puree them in a blender, then stir them back into the soup along with the kale, milk, and Manchego. Set the Instant Pot to sauté. Cook until the kale is wilted, about 10 minutes. 3. Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.
Slow Cooker
- 1. Heat the olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the chorizo and onions, and brown all over, about 5 to 8 minutes. Add the garlic, paprika, and cayenne, and cook another 2 minutes. Stir in the potatoes, toss to coat. Transfer everything to the bowl of your crockpot. To the crockpot, add the broth and lemon juice, and season with salt and pepper. Cover and cook on low for 6-8 hours or on high for 4-5.3. During the last 30 minutes of cooking, remove about 1/2 cup of the potatoes from the soup and either mash or puree them in a blender, then sir them back into the soup along with the kale, milk, and Manchego. Cook until the kale is wilted.3. Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.
Since the beginning of covid and with my work hours cut, I ended up doing something a little scary, cook. I have never thought of myself as a good cook, always giving that title to my mother n law and best friend. In the summer I bought both of your books, took recipes from your website and EVERY meal I have made since then (which is MANY considering we no longer go out to eat) my family has enjoyed including this one! Now I am hearing compliments from my family that I am a good cook! I have even got the courage to cook for others when sick at home with covid, leaving them bowls of soups and chili on their porch/front steps. So I want to thank you for all your delicious meals, for your easy to read and follow recipes (and choices from stove top, crock pot and insta pot) and your enjoyable blogs. By sharing your talents and gifts I am able to create something to share with others! Many thanks and Happy Holidays to you and your family!!
Hey Tricia,
Thank you so much for your super kind message and following along! I am so glad you have been giving the recipes a try! Happy Holidays! xTieghan
This soup was fabulously delicious! We like thicker soups, so I only added 4 cups of broth, and used a chicken andouille sausage that I had on hand. I also added some sweet potatoes to the regular potatoes, which added a pleasant sweetness. My version did not need salt (per Alyssa’s question), and I like salt! Loved the smoky flavor, yum!
Hey Casey,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Holidays! xTieghan
This was a easy and delish recipe. I used smoked sausage because that what I had on hand. Next time I’ll try the chorizo but we loved it.
Thank you!
Hey Jessica,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
amazing flavor, spot on for a cold winter eve. thank you!
Hey Mary,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
This soup was packed with flavor! It was a bit different from the usual. It was even better the next day. I will definitely make it again.
Hey Celia,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
Really loved this dish. Apart from it being quick and easy, which is always a bonus, it was wonderfully flavorful and savory. Our family likes spicy food but it was too hot for the little ones ages 5 and 7 even with the smaller amount of cayenne. Still absolutely delicious. Husband had three bowls. Only change was I had to use Portuguese linguiça as my store didn’t have Spanish chorizo. Still completely delectable through and through. Served with crusty bread and butter. Could not be better.
Hey Malia,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
This was so delicious!! I used regular chorizo and I want to try Spanish chorizo next time but definitely a keeper!! Thank you!
Hey Maggie,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
made this tonight. made some crusty garlic bread to dip. SO GOOD.
Hey Emily,
I am so glad you enjoyed the recipe, thank you so much for giving it a try! Happy Holidays! xTieghan
10/10 recommend!!! I carmelized the onions and sausage with a light beer. And, added shrimp too!! Sooo good!! One of my new favorites!!!
Hey Cari,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Could we use cooked sausage for this? Seems that I can only find cooked smoked sausage where I am! Sooo excited to try
Hey Cami,
Yes, that will work. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
excellent soup! Made us think we were in Spain. Made no changes to the recipe. It is a spicy soup, but thats how we like it. Leftovers are even more yummy.
Hey Michelle,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
This soup is delish! The flavors were unlike any soup I’ve made before–loved the spice! it was very warming on a cold night. Will make again. Thank you for sharing! Happy Holidays!
Side note: I couldn’t find manchego cheese, but I used asiago instead and it was great!
Hey Kate,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
This was easy and delicious. I used vegan chorizo. Leftovers tasted better the next day
Hey Barb,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
This was so delicious on a cold evening. I made it exactly as written, except I sautéed a few carrots and celery with the onions. Another HBH winner. You never disappoint!
Hey Lonnie,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
I love making the traditional caldo verde soup but haven’t tried it with sweet potatoes. Thanks for the inspiration, it was delish!
Hey Owen,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed. Happy Holidays! xTieghan