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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|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)
|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.|
- Serving: Heat 2 cups (500 mL) soup until steaming; spoon into serving bowl.