Ingredients
Scale
- 1 teaspoon avocado oil
- 1/2 Tablespoon butter
- 1 small onion, peeled & chopped
- 1 clove garlic, peeled & chopped fine
- A few fresh rosemary leaves, chopped fine
- 1 – 3 small sweet mini peppers (or 1/2 of a red bell pepper), chopped fine
- 1/2 – 1 jalapeno, chopped fine (optional)
- 5 cups chicken broth
- 1 bay leaf
- 4 red or golden potatoes, peeled and chopped into small chunks (about 5 – 5 1/2 cups)
- 5 oz. Greek cream cheese (or Neufchatel)
- 1 cup of milk (I used 2%)
- 1 oz. freshly shredded Asiago cheese (or Romano or Parmesan)
- 3 pre-cooked chorizo sausages, sliced and chopped (or 1 1/2 cups loose cooked chorizo or other hot sausage)
- 4 – 5 ribs of kale, stems cut out, chopped (about 3 – 4 cups of kale)
Instructions
- Heat a soup pot over medium heat. Add the avocado oil and butter and swirl to coat the bottom of the pan. Add the onion, garlic and rosemary and saute until the onion is soft and translucent. Add the pepper(s) and cook briefly.
- Stir in the broth, bay leaf and potatoes, bring to a boil, then reduce heat to a simmer and let cook for about 15 minutes or until the potatoes are nice and tender.
- Take about 1 cup of the potato/broth mixture and put it in a blender. Add the Greek cream cheese, milk and shredded cheese and blend until smooth. Pour this mixture back into the soup pot, then stir in the chorizo and kale.
- Enjoy hot with a bit more shredded cheese on top and toasted garlic bread on the side.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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