Appalachia Appalachian Food

Kale and Potato Soup

best kale soup

I made my first dish with Kale! Yay me! If you can’t tell-I’m excited! I’ve cooked kale like greens and I’ve eaten it raw but I’ve never made a recipe that called for kale.

Sow true seed sponsors squash test


This year Sow True Seed graciously donated extra Kale seed so that I could deputize @ Large Kale Reporters. Nine people signed up to be Blind Pig and The Acorn Kale Reporters @ Large.

Now that I have 2 beds of growing kale with more to come, I’ve started keeping my eye out for kale recipes that sound like my bunch might like them.

I stumbled upon this recipe the other day. To be honest with you, I figured The Deer Hunter might like it, but I wasn’t sure the rest of us would. I decided to give it a go anyway.

Hearty kale potato corn chorizo soup


Kale and Potato Soup with Corn and Chorizo

  • 1/2 pound red potatoes
  • 8 oz. chorizo (chorizo is a Spanish/Mexican sausage. You can used cured chorizo and slice or dice it to your size preference or you can use uncooked chorizo. If you go the uncooked route, remove the casing and cook it as you would hamburger meat or crumbled sausage until it’s crisp. Be sure to drain it well so that your soup won’t be too greasy. I used the uncooked chorizo because that’s all I found and I believe it was 7 ounces instead of 8.)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion diced
  • 3 garlic cloves minced
  • 3 sprigs fresh thyme (I didn’t have any fresh so I used a teaspoon or 2 of dried)
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon red pepper flakes (I don’t like red pepper flakes so I used black pepper)
  • 6 cups chicken stock
  • 2 bunches of kale chopped (remove the stems if they are large and I guessed at how much a bunch was-I used to large handfuls of kale)
  • 4 ears of corn-remove kernels from cob
  • 1 cup half-n-half
  • salt to taste

Cook potatoes in water until just fork tender; drain; cool slightly and dice to whatever size you prefer.

Use a large pot to cook chorizo in:

If you use the uncooked variety, cook chorizo in one tablespoon of olive oil and set aside to drain.

If you use cured chorizo slice it up and cook in one tablespoon of olive oil until browned. Set it aside to drain.

Add butter and onion to pot and cook for about 5 minutes. Add garlic, thyme, dried herbs, and pepper. Cook for a few more minutes. Add chicken stock and bring to a simmer.

Add kale, corn, chorizo, and potatoes to the pot and simmer for 10 minutes or until the kale is wilted. Add half-n-half and cook until warmed through.

easy kale soup


I was surprised at how much I liked this soup. The Deer Hunter loved it too. I don’t think our picky twin daughters even tasted it but that’s ok : ) I’ll for sure be making this soup again and I was really impressed with the flavor of the uncooked chorizo so I’ll make sure to use it again as well. I’m always interested in how a soup tastes a day or two later, as we pack leftovers for our dinner each day. This soup was still tasting good 4 days after I made it.

I’ll update you on the progress of my kale beds later this week. And if you’re a reporter @ large send me an update if you have time. You can email me at [email protected]



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  • Reply
    October 5, 2015 at 12:24 pm

    That sounds like something I would like, but I never heard of chorizos. I bet I was 28 years old before I could eat Pizza, still don’t want no anchovies or
    mushrooms on it.
    We had lots of hogs when I was
    younger and I loved fresh pork

  • Reply
    b. Ruth
    October 5, 2015 at 12:18 pm

    and Ann, yes a great traditional Irish recipe! I love arsh taters and cabbage as well…
    Thanks Tipper

  • Reply
    October 5, 2015 at 11:20 am

    That looks and sounds like a tasty meal. Food for thought for me.

  • Reply
    Ann Applegarth
    October 5, 2015 at 9:55 am

    Try Colcannon, my fave kale recipe:
    Quarter 4 medium Irish potatoes and put them on to steam. Put about 4 cups chopped kale on to steam. Chop 1 large onion and saute in 2 Tbsp. butter, with a sprinkle of salt, until tender. When potatoes are done,
    peel and mash them. Stir in onions, kale, 1/3 cup milk, 1/4 cup chopped parsley, 1/2 tsp. salt, 1/4 tsp. black pepper, and another Tbsp. of butter. (You can also use leftover mashed potatoes.)

  • Reply
    b. Ruth
    October 5, 2015 at 9:18 am

    The recipe does sound good.
    I would never use Chorizo (Spanish or Mexican) unless it was homemade by me with lean pork or beef, not those other things if you know what I mean! Of course that is just my mind (thoughts)when I think of ingredients that are in some foreign sausages! ha
    I would use a very lean, mild, good old Appalachian preferably, homemade sausage from pure pork or Venison.
    However the ingredients in Spanish chorizo may be what gives the soup its unique flavor, well I am sure it is…ha
    I love kale, potatoes, onions and corn so the addition of spices and cream along with the sausage, should make a great soup! One could lean it toward the Mexican with more red pepper and chili powder or Italian with the Italian herbs.
    I cooked a big pot of mixed greens given to us a few days ago. They were delicious also with some of those tasty white turnips…yummm!
    I have everything on hand so I may make a pot of this soup soon…uhhh, I will have to hunt me some lean sausage.
    Thanks Tipper for another interesting recipe!

  • Reply
    October 5, 2015 at 8:56 am

    Looks yummy!

  • Reply
    Sheryl Paul
    October 5, 2015 at 8:07 am

    You had me until the sausage. Trying it without

  • Reply
    Miss Cindy
    October 5, 2015 at 7:38 am

    That certainly sounds good and the Deer Hunter told me it was wonderful. I use chorizos when making yellow rice and chicken. It adds a nice spicy flavor.
    I have a recipe for kale soup that I got from my friend Suzanne, who raises orchids. Her recipe has beans in it and is also very good. I’ll give you her recipe.

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