Chorizo, Potato &
Chard Soup

Original recipe: Chorizo-Potato Stew Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

• 3 tablespoons extra-virgin olive oil or butter

• Chorizo sausage, sliced or ground

• 1 onion, chopped

• Kosher salt

• 3 cloves garlic, minced

• 3 russet potatoes, peeled and cut into 1-inch chunks

• Freshly ground pepper

• 4 cups low-sodium chicken broth

• 2 bay leaves

• 1 teaspoon smoked Spanish paprika

• 1 small bunch Swiss chard, stems removed, leaves chopped to spoon-size (about 6 cups)

• Chopped fresh parsley, for topping

• Toasted crusty bread, for serving

Directions

1. Heat the olive oil or butter in a large pot or Dutch oven over medium-high heat. Add the chorizo sausage and cook, stirring occasionally, until lightly browned around the edges. Remove into separate bowl.

2. Add the onion , season with ½ teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes.

3. Add the garlic and cook, stirring, 1 minute.

4. Add the potatoes , ½ teaspoon salt and a few grinds of pepper . Cook, stirring occasionally, until well coated, about 3 more minutes.

5. Add the chicken broth , bay leaves and paprika . Add the sausage back in. Bring to a simmer, then reduce the heat to medium and cook 12 minutes.

6. Add the chard ; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 15 more minutes. Season with salt and pepper .

7. Ladle into bowls; top with parsley , drizzle with olive oil and serve with bread .

Nutrition

Nutritional Analysis

Per Serving

Calories

533 calorie

Total Fat

33 grams

Saturated Fat

10 grams

Cholesterol

54 milligrams

Sodium

1413 milligrams

Carbohydrates

38 grams

Dietary Fiber

4 grams

Protein

21 grams