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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:
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.
I made these with Beyond Sausages and it came out great as well! Easy way to make it vegetarian 🙂 Would highly recommend!
Hi Jewel,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT
Field roast Italian sausage is also lovely in This!
Delicious recipe! My wife always wants more veggies/nutrition so I added roasted corn, poblanos, and black beans and it turned out great!
Hi Kurt,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT
I have loved every single recipe of yours I’ve tried and this one did not disappoint. We did swap chorizo for soyrizo plant based sausage and it was just as hearty and fulfilling just meatless. We also could not procure the Manchego so I just used white cheddar and parm …so so good. 10/10 will make again.
Hi Bethany,
Happy Sunday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed. Happy Holidays!? xx
Can you just let it cook in the Dutch oven on low?
Hi Leah,
Yes, you can follow the stove top instructions above for that:) Please let me know if you give the recipe a try! xTieghan
Delicious! I added a whole block of manchego and it was amazing.
Hey Joshua,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan
Just made this for dinner and it was fantastic! I used beef smoked sausage and added extra potatoes (about a pound and a half). Thank you for the delicious dinner recipe!
Hey Trina,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
Making this soon for sure! Would ground meat work in this you think??
Thanks!
Hi Colleen! Yes that should work just fine! 🙂 xTieghan
Delicious ?
Thank you Marta! xxTieghan
This recipe is delicious and so easy to prepare! I’ve already made it twice, it’s a new family favorite! I’ve made it with chorizo and the second time with chorizo and smoked andouille. Both were great!
Hey Jessica,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan
This soup is amazing. I made it with cajun chicken sausage and it was so good!!
Hey there! Thank you so much for giving this recipe a try, I’m so happy you enjoyed it! xTieghan
Hi! Looking forward to trying this recipe. Any recommendations on substituting milk with?? Also, thoughts on subbing for sweet potatoes?
Thank you!
Hi Andrew,
Any non dairy milk will work for you and sweet potatoes will also work! I hope you love the recipe, please let me know if you give it a try! xTieghan
This was really good! Had some Polish Kielbasa in the freezer and used that for the sausage. May have cut the potatoes too small, so when I had to take them out to smash could not easily do it. Instead I peeled and microwaved another potato and smashed that with my potato masher, adding that into the soup and it worked great. Very flavorful and filling.
Hi there! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
Hi Tieghan, do you use dry cured Spanish chorizo?
Hi there! Yes, you can definitely use that 🙂 xTieghan
Mind if you share what you used on this recipe? ?
I think about this soup OFTEN. I wasn’t able to get a spicy sausage so I just had Italian chicken sausage and it was FANTASTIC. I still followed the recipe and even with the sub was so good. I happily ate leftovers for 2 more days.
W.O.W. This was wonderful for a cool autumn evening! My only sub was using turkey kielbasa instead of chorizo, as that’s what I had on hand and my younger boys can be sensitive to spice. I made the stove top version, it was easy to follow. I served it with a loaf of homemade sour dough on the side, which we alternated between dunking in the soup to soak up on the goodness, and eating with Maple Apple Butter that I made from your site as well. This recipe is being printed and kept in the folder (meaning it’s going in the seasonal rotation) – thanks for creating and sharing. I enjoyed reading about your research on the soup itself.
Hi there! Thanks so much for trying out this recipe! So glad to hear it was enjoyed ? xTieghan
Hello Teighen,
I would like to try this recipe for when my sister & her daughter visit in two weeks because they both love soup but they are pescatarians. What seafood option would you suggest instead of the chorizo?
Hi Dee – I recently made this, and after trying it, I think shrimp would pair nicely with it. You’ve given me the idea to give it a try!
Wowwww!! Wonderfull flavours, delicious soup. My husband and I loved it, unfortunately 4 of our 5 children dit not…. except for our little one of 10 months :)) . He had some of the bouillon and a few potatoes, he was also very pleased.
I get so exited of your recipes, the way you write about them and picture them, thanks for sharing this great gift of you with the world ?✨.
Hi there! Thanks so much for trying out this recipe! Sorry that the children didn’t approve of it but glad to hear it was still enjoyed! xTieghan
PS: what would you recommend when you go veggie with this recipe? So hard to take the chorizo out because it is such an important ingrediënt flavour wise.
Hi there! I would recommend some zucchini or broccoli! xTieghan
Can you freeze once cooked?
Hi! Yes I would freeze and then when you want to eat again reheat on the stove 🙂 xTieghan