Oh man. Not that this soup is souper spicy (see what I did there?) or anything but it does have a little more heat than my 2-year-old typically eats. However, I put a small serving (I wasn’t planning on wasting a single drop of this deliciousness) in front of her; she took one bite and started saying how good the soup was and then continued to plow through her bowl like a champ.
I need to remember that whenever I give her something that has a little spice in it, as long as I don’t say, “Oh, this might be too spicy for SweetPea,” there’s a good chance she’ll give it a shot and maybe like it.
Unfortunately for me, she liked this soup…which means I had fewer leftovers…which means I got to eat less of the soup…which kind of sucked because this soup is really good. However, it’s also really easy to make, so I might just have to make it again in the near future.
1/2 pound spicy chorizo sausage
2 Tbsp butter (or olive oil, but butter is delicious)
1 medium onion, chopped
3 cloves of garlic, minced
1 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes (I used closer to 1/4 tsp to keep the heat down)
1 large bunch of kale, stemmed and chopped (about 2 very large handfuls)
2 large baking potatoes, peeled and chopped into bite size bits
4 cups chicken broth
1/2 cup milk or cream (I used 2%)
Heat large pot over medium high heat. Add chorizo and brown it. Once chorizo is browned, remove it from pot and set aside.
Lower heat to medium, add butter and let it melt. Then add the onions and let them cook 5-10 minutes. Add garlic and cook for another 2-3 minutes. Add salt, pepper, and red pepper flakes. Cook another 5-10 minutes.
Add chopped kale in smallish batches (I did mine in 4 batches). Let each batch wilt before adding the next. Add the nutmeg and stir. Cook another 2-3 minutes to allow the kale to fully wilt.
Add potatoes, cooked sausage, and chicken broth. Bring to boil.
Lower heat and let simmer an hour or more (the longer it simmers the better the flavors).
Stir in the milk (or cream).
Serve and enjoy!