Portuguese-Style Potato and Kale Soup

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.