Chorizo, Kale, and Potato Soup

It’s officially soup season and what better way to kick things off than with this ultra-flavorful, comforting soup! One spoonful, and you’ll love the subtle spiciness of the Gunthorp Farms chorizo sausage, the tender potatoes, and hearty leafy greens. It’ll become a regular fall dish you’ll come back to time and time again!


Brown the chorizo with the onions and garlic in a large soup pot over medium heat. Sprinkle the flour (or arrowroot) over the browning meat and stir to make a roux.

Whisk in the broth over the chorizo mix, then add the potatoes, a heavy pinch of salt, and a dash of black pepper. Bring to boil then reduce to a simmer; cover and allow to cook for 30 minutes. Halfway through stir in the kale (you may need to increase the heat to get a strong simmer going again; then reduce back to a low simmer, cover with lid, and continue to cook). After 30 minutes, check to make sure the potatoes are soft and cooked through; continue to cook until they are done, if they are not.

Slowly whisk in the heavy cream, adjust seasonings with salt and pepper. Ladle into bowls and top with a dash of red pepper flakes or hot sauce and bits of sourdough bread and shredded cheese.

Chorizo, Kale, and Potato Soup

Photo by: Lindsey Blessing

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips.