Portuguese Caldo Verde with Chorizo

Ingredients

• 8 oz fully cooked chorizo, thinly sliced
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 1/2 lb Yukon Gold potatoes, peeled and diced
• 5 cups low-sodium chicken broth
• 4 cups finely shredded kale
• 1 tsp smoked paprika
• 1 tbsp lemon juice
• Kosher salt and black pepper
• Crusty bread, for serving

Steps

1. Brown chorizo in a soup pot over medium heat; transfer the slices to a plate, leaving 1 tablespoon rendered fat in the pot.
2. Add olive oil if needed, then cook onion until soft. Add garlic and paprika and stir for 30 seconds.
3. Add potatoes and broth. Bring to a boil, then simmer until the potatoes are very tender, 15 to 18 minutes.
4. Blend the soup with an immersion blender until mostly smooth, leaving a little texture if desired.
5. Stir in kale and simmer until tender and bright green, 4 to 5 minutes. Return chorizo to the pot.
6. Season with lemon juice, salt and pepper; serve with bread.

Allergen note: May contain dairy or gluten depending on the chorizo and bread selected.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.