Creamy Kale and Chorizo Soup

Creamy Kale and Chorizo Soup
Total Time

30 min.

Serving & Size

2 cups(500ml)

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A rich home-style soup, loaded with wilted greens, chunky potatoes and smoky flavour is served with a crusty roll for a comforting starter or entrée.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
canola oil 60 mL 1/4 cup
smoked chorizo sausage, thinly sliced 3 lb
onion finely chopped 1 large 1 large
carrots, peeled and finely chopped 4 large 4 large
minced garlic 30 mL 2 tbsp
finely chopped fresh thyme 30 mL 2 tbsp
finely chopped fresh rosemary 15 mL 1 tbsp
hot pepper flakes 5 mL 1 tsp
Campbell’s® Signature Condensed Cream of Leek and Potato
1 tub (1.81 kg)
1 tub (4 lb)

A rich, satisfying soup made with leeks, potatoes, real cream and onions. Finished with herbs and spices.

stemmed chopped kale 3 L 12 cups
18% table cream 1 L 4 cups
salt and pepper, each 5 mL 1 tsp
1. Heat oil in large stock pot set over medium-high heat; cook sausage for 3 to 5 minutes or until lightly browned. Add onion, carrots, garlic, thyme, rosemary and hot pepper flakes; reduce heat to medium-low. Cook for 8 to 10 minutes or until softened and fragrant.
2. Add soup; bring to simmer. Simmer for 8 to 10 minutes. Stir in kale, cream, and salt and pepper. Heat until kale is wilted and soup is steaming (do not boil). Hold warm for up to 6 hours or let cool and refrigerate for up to 3 days.

Recipe Tip

  1. Serving: Heat 2 cups (500 mL) soup until steaming; spoon into serving bowl.

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