Portuguese-Style Potato and Kale Soup
From Recipes
| 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 | (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), 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.
