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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.
This soup is wonderful. I didn’t have kale, so I subbed spinach. Will definitely make again.
Hi there,
Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! ??xTieghan
I made this last year and loved it. I’ve been wanting to try a vegan version of it and this morning, I did! Still amazing! Trader Joe’s has a vegan chorizo, so I used that, along with Follow Your Heart Vegan Parmesan and TJ’s coconut milk 🙂 It’s amazing and I’m excited to have this soup ready for, what looks to be, a chillier-than-usual (and rainy) spring weekend.
Hey Sheila,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
I’m trying this recipe tonight but I’m using vegetarian chorizo that I found at Sprouts farmers market! I just put it all in my instapot! I hope it tastes as good as it smells!
I hope you love the recipe Katelyn!!
Sooo delicious!! Smoky flavour is amazing. I didn’t have chorizo sausage, I had to use mild Italian and it was still amazing
Hi Brittney,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
If I used broccoli to replace the chorizo when do I put it in the recipe?
Hey Makayla,
You can add the broccoli with the kale. Or if you want it charred, you could add where the chorizo is added. Either way it will be great! I hope you love the recipe! xTieghan
Rave reviews from family. Made extra to bring to work and everyone there loved it too! Great served with crispy baked parmesan and crusty bread. Perfect winter soup!
Hey Lea,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
I just made this for about the 5th time since discovering it on your site last year. Sooooo good. I grow collards in my garden so I sub them for the kale (ribs torn out, sliced very thinly and then cross cut 2x again). I find the chorizo at Whole Foods. Parmesan works great and I use more potatoes than called for. Thanks for a keeper! ❄️
Hey Kate,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
So dang easy and delicious. I made this in my I.P. with andouille sausage and brought some into work to share with a friend. We both loved it and he requested the recipe. I’ll be making this again for sure and it is something that would be just as delicious without meat.
Hey Jamie,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
Absolutely delicious and perfect on a cold wintry day. I used fresh Parmesan cheese and made it on the stove top. Easy to make. Crusty bread with this is a must.
Hi Marcy,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
Another winner! I used andouille sausage and smoked Gouda because I couldn’t find chorizo and manchego cheese at my grocery store. It’s smoky, creamy and hearty! I added a lot more cayenne than calked for because we enjoy spice. It’s so good and definitely going in our rotation!
Hey Hannah,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
Delicious easy satisfying and jam packed with flavor! And it makes a nice pot full sonyahoo for extra yummy leftovers tomorrow for lunch!!!
Hi Emily,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
I like cooking soups especially in the colder months. Made this soup yesterday! I added Spanish chorizo and smoked andouille sausage along with the kale and potatoes. For the cheeses I used Parmesan, and a little bit of smoked Gouda, sharp cheddar, and Muenster …I love cheese!, will have to purchase Manchego next time. My husband and sister loved it and my two adult daughters too and they even took some to go! This soup has such a good smoked flavor and just the right amount of spiciness! Will be keeping this recipe!
Hi Yolanda,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
A fan favorite over here. This is my go to cozy night in soup this month. Just made it for a friend! Sometimes I whip up variations based on what i have leftover in my pantry, typically whatever spicier sausage is available, and the last of the greens before they wilt. Yum. Thank you tieghan!
Hi Shelby,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
This soup absolutely slaps, so so good
Hey Sara,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
This soup is RIDICULOUS. So full of flavor, filling, and tasty. I used Trader Joe’s soy chorizo to keep it plant based and it was packed with delicious flavor. This is going to be a staple in our house for sure. We paired it with some fresh baked focaccia and it was 10/10.
Hi Brooke,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try! xTieghan
Delicious! I had some carrots to get rid of, so added those with the potatoes and I just eyeballed the kale – 1 1/2 bunches.
It was spicier than I was anticipating, which was a good thing! The Manchego put it over the top, so don’t skimp on that. Would definitely make again!
Hi Bethany,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT