This recipe can be the start of many improvisations on its theme. I always appreciate an easy, mix-and-match, recipe that’s built for flexibility depending upon what might be on hand.
By now we have grown accustomed to making swaps to recipes, old and new, based on what’s available. Even a trip to the store doesn’t guarantee they will have everything on the grocery list, and given wait times and lines, most of us are not store-hopping to multiple locations these days to hunt down a specific item.
This quick and easy soup should fly to the top of the list for a warming and satisfying soup when the mood strikes.
Rustic Portuguese-Style Kale and Potato Soup with Sausage
Makes about 3 quarts
Ingredients
- 1 package Portuguese-style linguiça usually about 12 ounces, halved lengthwise and sliced about 1/ 4-inch thick; substitute any smoked sausage such as Spanish chorizo, kielbasa, etc.
- 1 pound Yukon Gold potatoes halved or quartered lengthwise then sliced about 1/ 4-inch thick; substitute any potato you prefer, even sweet potato
- 1 to 1-1/ 2 bunches kale thinly sliced; substitute any variety of kale, collard greens, or cabbage
- 1 medium onion about 1 cup diced; Spanish, yellow, white, or red onions will do
- 2 stalks celery about 1 cup diced; include leaves if desired
- 4 - 6 cloves garlic minced
- 1 - 2 whole bay leaves fresh or dried
- 1/ 2 - 1 teaspoon smoked paprika
- Red chile flakes to taste
- Sea salt and fresdhly ground black pepper to taste
- 1 quart low-sodium chicken broth
Optional: Add 1 can white or garbanzo beans, rinsed and drained; and 1 can diced tomatoes with their juices
Instructions
- Use a stock pot of at least 4-quart capacity, add the sliced linguica and slowly brown over medium-ish low heat; stirring occasionally to brown both sides and fat begins to render. Depending on the diameter of your pot, this will take about 5 minutes. Remove the linguica with a slotted spoon/spatula to a plate and set aside.
- Increase the heat to medium then add the celery and onions. Stir occasionally until they begin to soften, about 2 minutes. Add the garlic to cook another minute or so until the garlic softens. Add the sliced potatoes and mix to combine. Add the bay leaves, smoked paprika, red chile flakes and a slight amount of salt and pepper. Stir well to distribute the spices, then add the chicken stock.
- Cover and bring to a boil. Then reduce the heat to achieve barely a simmer. Cook until the potatoes become just tender. Return the browned linguica and add the sliced kale. Cook at a slow simmer for another 10 - 15 minutes until the kale is soft and wilted.
- Taste and adjust seasonings accordingly. Serve with a drizzle of olive oil if desired.
Options
- If you desire a thicker soup, use an immersion blender and blitz a few times when the potatoes are just tender -- but before adding the linguica and kale. Take care to not over blend and leave plenty of sliced potatoes to enjoy in the soup.
- Add a 15-ounce can of diced tomatoes, cooked white beans or garbanzo beans when you add the linguica and kale.
Notes
Leftover soup will thicken. Thin to taste with additional chicken broth or water. The flavors will intensify overnight, so water will be fine.
