| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 onion, chopped
- Kosher salt
- 3 fully cooked chorizo sausages (about 8 ounces), sliced 1/2 inch thick
- 3 cloves garlic, minced
- 3 russet potatoes, peeled and cut into 1-inch chunks
- Freshly ground pepper
- 4 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon smoked Spanish paprika
- 1 small bunch Swiss chard, stems removed, leaves chopped (about 6 cups)
- Chopped fresh parsley, for topping
- Toasted crusty bread, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
- Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.
Nutrition Facts
| Calories | 533 calorie |
| Total Fat | 33 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 54 milligrams |
| Sodium | 1413 milligrams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 4 grams |
| Protein | 21 grams |
Reviews
This stew was so simple and full of flavor. I used Linguica because I had some on hand and it turned out fantastic. It was actually better the next day when the potatoes soaked up even more flavor.
Loved the recipe as written but did make minor changes that worked better for our family, just swapped the chorizo for sliced kielbasa and instead of Swiss chard used kale. Comes together super fast and is great with a crusty loaf of bread
Great recipe! My only modification was to add a jalapeño as others suggested. Great, rich flavor. I’m surprised there aren’t more reviews on this one.
We have this once a week! I often substitute the Swiss chard with tuscan kale- yum!
Great flavor and easy. Added can of diced tomatoes and went well with it.
We liked it a lot! We will have it again!
I doubled this and added some black beans to bulk it up a little for my hard working husband. Delicious!
Delicious and simple to make. Warms the soul.
The only alteration I made was to use precooked kale for 2 reasons; out of season and corona times. We loved it! Will absolutely be adding this to our list of favourites!
This soup was great – so simple but so tasty. I didn’t have chard the first time so made it with kale. Have made several times now. It is very adaptable – I use the raw chorizo that I brown up before adding to the soup. Also delicious with some black beans. Whole family loved it.