This post may contain affiliate links, please see our privacy policy for details.

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!

overhead photo of Smoky Potato and Kale Soup

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!

soup cooking

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.

prep photo of soup cooking in pot

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.

overhead photo of Smoky Potato and Kale Soup with spoon in bowl

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.

overhead photo of Smoky Potato and Kale Soup with hands on bowl

Looking for other simple wintery soups? Here are my favorites: 

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.

Fulfilled by target bullseyes logo

Shop ingredients at your local Target store. Learn more

Ingredients

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.
View Recipe Comments

overhead horizontal photo of Smoky Potato and Kale Soup

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    This soup is so very delicious…Followed the recipe exactly but added maximum chicken broth..The broth was fabulous! Only used 1/4 tsp of cayenne because I don’t like tons of heat and it came out so good. Will definitely make again and thanks for letting me know that it freezes well as my husband doesn’t have my tastebuds!!

  2. 5 stars
    I made this soup as written. Added just a tsp of cumin. This soup is duh-licious. Smoky, creamy, flavor bomb. Only a 1/4 cup of cheese but tastes like a potato cheese soup only lighter. This is going in My Binder. And I think you understand what that means. KEEPER.

  3. Can’t wait to make this soup! Can it be frozen after making? I will make a comment withs stars after I make it tomorrow! My son-in-law forwarded this recipe to me… Looks delish!

    1. Hey Gay,
      Sure, you could totally freeze this soup! I hope you love the recipe, let me know if you have any other questions! xTieghan

  4. I love this soup so much! I’ve made it twice now, and both times with smoked andouille sausage. One of the few soups I eat all the leftovers of!!

    1. Hey Raquel,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  5. 5 stars
    This was the first meal I made in my new instant pot and it was delicious! Easy to follow directions and amazing flavor! I used chorizo and smoked sausage because I couldn’t choose between the two 🙂

    1. Hey Emma,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

  6. 5 stars
    I made this a while back, I used a vegan chorizo meat as a substitute and I have to say, it was DELICIOUS! My BF and I have kept it on our go-to list for recipes. I will take out a little bit of sausage and add more Kale and Potatoes next time! (Just a personal preference!)

    1. Hey Morgan,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

  7. Excited to make this! I have a ton of extra mushrooms. Would it taste good to add them? And if so when would you add them?

    1. Hey Marie,
      Yes, mushrooms would be great to add! I would add them with the potatoes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. This was great! I decided to add some tomato paste along with the potatoes and it blended very nicely with all the other flavors. I just discovered your blog and have really been enjoying your recipes, so thank you!!

  9. 5 stars
    This was so delicious! I have made the zuppa toscana recipe at least three times and we’re big fans. This was a nice alternative! I had sweet potatoes on hand so subbed those in and it turned out delicious. The smoked paprika and manchego made this a true standout! The perfect dish on a cold snowy night.

  10. Would swapping cased chorizo for crumbled workout? If so, should anything be done differently? Excited to try!!!

    1. Hey Isabelle,
      I think that would work well and you can follow the instructions as is. I hope you enjoy the recipe. Let me know if I can help in any other way! xTieghan

  11. 4 stars
    This soup turned out so good! I added much more cheese- parmesan about 2 cups in total but it was so flavorful! I used smoked sausage and in the future, I would use different sausage if not sausage meatballs.

    1. Hey Samantha,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

  12. 5 stars
    What a delicious soup! I didn’t have smoked paprika and used Urfa Pepper instead, also substituted red chili flakes for cayenne (just 1/2 tsp). I mashed the potatoes against the side of the pot with a spoon. A flexible recipe!