The end of Summer is rolling in with cool evenings and a great reason to make soup!
2 Tablespoons extra virgin olive oil
1 large onion, chopped
4 Cloves garlic
6 Cups chicken broth (low sodium)
1 Pound red bliss potatoes
8 Ounces Chorizo or Linguica sausage
1 Stalk fresh savory or oregano
6 Ounces kale, trimmed and sliced
Thick garlicky stew of greens and potatoes studded with spicy sausage.
Heat the oil in large stockpot over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened, about 5 mins. Add the garlic and cook until fragrant, about 30 seconds.
Add 3 cups of the broth, potatoes and 1/2 tsp. salt. Increase heat to medium high and bring to boil. Reduce heat to medium low and simmer until potatoes are tender, about 15 minutes. Remove pot from heat and mash potatoes in liquid with potato masher until no large chunks remain and potatoes thicken stew slightly.
Return the pot to medium high heat. Add remaining 3 cups of the broth, sausage, savory and bring to boil. Reduce heat to medium low, cover, and simmer to blend flavors, about 15 minutes.
Remove and discard savory. Stir in the kale and simmer until just tender, about 5 minutes. Adjust seasonings with salt and pepper to taste.
Serve immediately, drizzling each portion with olive oil if desired.
This recipe was submitted by: Danielle Sweeney
Here is our go-to greens and potato soup recipe – the one I mentioned to Arthur’s mom. It’s called Caldo Verde.
It comes from Cooks Illustrated and can be found in their Soups and Stews special issue. It is from about 2008. Cooks Illustrated recently posted a new Caldo Verde recipe, which is more involved and uses collards. This recipe freezes well.