SAUSAGE, POTATO, AND KALE SOUP

Ingredients

Chorizo

1 medium yellow onion, finely chopped

4-6 cloves minced fresh garlic

1 to 2 heaped teaspoons sweet smoked paprika

4 medium potatoes, cubed (or 4-6 cups cauliflower florets for those watching carbs)

32 ounces no sodium chicken bone broth (I buy these in bulk to always have on hand)

2 tablespoons heavy whipping cream or half & half

4 cups roughly chopped tuscan or curly kale

lots of fresh ground black pepper to taste

Directions

Bring a large heavy bottomed saucepan to medium heat. Add the sliced sausage directly without any oil, it’ll render its own oil. Sauté for 2-3 minutes until golden then add onion and garlic, stirring and cooking for 5 minutes until onions are translucent and garlic fragrant.

Add 1 heaped teaspoon smoked paprika, potatoes and bone broth. Place the lid on and cook for 15-20 minutes until the potatoes are cooked through and soft enough to mash a few with the back of a fork. This will thicken the soup up a bit, so have some more stock ready if you feel it’s not soupy enough. Taste and adjust the amount of smoked paprika, adding up to 1 heaped teaspoon more.

Add the kale and heavy cream, lower heat and simmer for 2-3 minutes until kale is wilted. Divide amongst your family and serve with some fresh black pepper tableside.