Portuguese-Style Potato and Kale Soup: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=15 min |CookTime=4-6 hours |Source=''Slow Cooker Revolution'' from America's Test Kitchen (pg 28) |Yield=6-8 servings |Rating={{unrated}} }} === Ingredients === * 1 onion, minced * 4 garlic cloves, minced * 1 T olive oil, plus extra for serving * 1 T chili powder * 1 1/2 t fresh minced oregano or 1/2 t dried 1/2 t minced canned chipotle chile in adobo, plus extra as needed * 6 c low-sodium chicken broth * 1 lb red potatoes (about 3 medium), scru..." |
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|Source=''Slow Cooker Revolution'' from America's Test Kitchen (pg 28) | |Source=''Slow Cooker Revolution'' from America's Test Kitchen (pg 28) | ||
|Yield=6-8 servings | |Yield=6-8 servings | ||
|Rating={{ | |Rating={{Very Good}} | ||
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=== Ingredients === | === Ingredients === | ||
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* 1 T chili powder | * 1 T chili powder | ||
* 1 1/2 t fresh minced oregano or 1/2 t dried | * 1 1/2 t fresh minced oregano or 1/2 t dried | ||
1/2 t minced canned chipotle chile in adobo, plus extra as needed | * 1/2 t minced canned chipotle chile in adobo, plus extra as needed | ||
* 6 c low-sodium chicken broth | * 6 c low-sodium chicken broth | ||
* 1 lb red potatoes (about 3 medium), scrubbed and cut into 1/2-inch pieces | * 1 lb red potatoes (about 3 medium), scrubbed and cut into 1/2-inch pieces | ||
Latest revision as of 22:22, 18 August 2024
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 4-6 hours |
| Source | Slow Cooker Revolution from America's Test Kitchen (pg 28) |
| Yield / serves | 6-8 servings |
| Rating | Very good |
Ingredients
- 1 onion, minced
- 4 garlic cloves, minced
- 1 T olive oil, plus extra for serving
- 1 T chili powder
- 1 1/2 t fresh minced oregano or 1/2 t dried
- 1/2 t minced canned chipotle chile in adobo, plus extra as needed
- 6 c low-sodium chicken broth
- 1 lb red potatoes (about 3 medium), scrubbed and cut into 1/2-inch pieces
- 8 oz kielbasa sausage, halved lengthwise and sliced 1/2-inch thick
- 8 oz kale, stemmed and leaved sliced 1/4-inch thick
- salt and pepper
- grated Parmesan cheese
Preparation
Microwave onion, garlic, oil, chili powder, oregano, and chipotles in a bowl, stirring occasionally, until the onion is softened, about 5 minutes, transfer to a slow cooker.
Stir broth, potatoes, and kielbasa into slow cooker. Cover and cook until potatoes are tender, 4-6 hours on low.
Stir in kale, cover, and cook on high until tender, 20-30 minutes. Season with salt, pepper, and additional chipotles to taste. Serve with Parmesan, Garlic Toasts, and additional olive oil.
