Greetings from the house of Covid surrounded by frozen tundra!
We are going on our second month of the virus slowly going through our family (good times!) and I am so thankful that I got it first so I can play nurse to everyone else. Our 4 year old twins seem to be made of teflon and have yet to get it that we know of, but it does mean for lots of baking, baths and abc puzzles as they quarantine away January.
I don’t know about you, but under duress, comfort food needs to also be easy food. I can finely chop ingredients and slow cook meat all day when everything is smooth sailing, but add another job like nurse to my roster and I need food to be easy. I actually have so many fun recipes to make for this blog this year, but for right now I am relying on one pot, ten ingredients or less dinners. But crusty bread is always a must.
I looked in our fridge and found chorizo and potatoes singing to me, and I whipped up this super simple, 7 ingredient soup, and it totally hit the spot.
It was such an easy lunch to warm up for anyone, and it was great to have a different soup in the rotation. (For other soups we had a lot of recently, see this Chicken Gnocchi Soup, Sausage and White Bean Soup, and this Greek Wedding Soup with lots of lemon. And I recently posted on Instagram about our love of tomato soup – it is in our weekly rotation with lots of grilled cheese.)
There are a lot of variations you can make with this soup, and you can treat this as a clean out the veggie drawer soup – chopped carrots, celery, spinach, zucchini are all great additions, and you can swap out beans or pasta for the potatoes and corn. The best part is the chorizo is so well seasoned that it infuses the soup with flavor.
I loved this simple version, and it warmed me up all week as I entertained preschoolers and tended to sick kids.
I hope your family is staying warm and healthy, and that you get to cook up something simple and delicious to bring everyone together for dinner.
Chorizo, Kale & Potato Soup
1 med onion, diced
3 garlic cloves, minced
8-10 oz. chorizo, cut in half moons
2 cups potatoes, cubed
1 bay leaf
1 teaspoon salt + 1/2 teaspoon pepper (more to taste)
6 cups chicken broth
2 cups kale, sliced
10 oz. corn
Heat 2 T oil in heavy pot over med heat. Add onions and cook for 3-5 min until soft. Add garlic and chorizo and cook for 1-2 minutes. Add potatoes and cook for 2 minutes more. Add bay leaf, salt & pepper and broth and bring to a boil. Cook for 15-20 min or until potatoes are tender. Add kale and corn and cook for 5 minutes more. Taste and adjust seasonings if necessary. Serve warm with crusty bread.