Portuguese Potato Soup
Warm, hearty, and packed with bold flavors, Portuguese Potato Soup is a comforting classic that brings together rustic ingredients for a truly satisfying meal. Featuring tender chunks of potato, smoky chouriço (or Spanish chorizo), and nutrient-rich kale, this soulful soup is simmered in a fragrant broth flavored with garlic, onions, and a hint of smoked paprika. The partial blending technique creates a velvety texture while maintaining some delightful potato pieces for added substance. Perfect for cooler evenings or any time you crave a taste of Portuguese cuisine, this one-pot wonder is easy to prepare in under an hour and pairs beautifully with crusty bread for dipping. Enjoy it as a quick weeknight dinner or serve it up for a cozy gathering—either way, this crowd-pleaser is sure to satisfy.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 medium potatoes, peeled and diced
- 6 ounces chouriço (or Spanish chorizo), thinly sliced
- 6 cups chicken or vegetable stock
- 4 cups kale, stems removed and leaves thinly sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 1 cup water (optional, to adjust consistency)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced potatoes and sliced chouriço to the pot. Cook for 5 minutes, stirring occasionally to let the sausage release its flavors.
Pour in the chicken or vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the soup partially to create a slightly creamy texture while keeping some potato chunks intact. Alternatively, remove half of the soup, blend it in a blender, and return it to the pot.
Stir in the sliced kale and let it cook for 5-7 minutes until wilted.
Season the soup with salt, black pepper, and smoked paprika. Add water if needed to adjust the consistency.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
Serve hot with crusty bread on the side for dipping.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 2005 mg | 87% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 4.3 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
