Riverland Farm

Great warmer when the season gets cooler.





Prep Time

1 hour


  • 2 garlic cloves, minced
  • 1 1/2 cup finely chopped onions
  • 3/4 cup sliced carrots
  • 1/4 cup olive oil
  • 1 lb russet (baking) potatoes approx 2 large
  • 4 cup chicken broth
  • 3 cup Spanish chorizo, cut into 1/4 inch pieces
  • 3/4 lb kale, stems discarded and the leaves washed well, and shredded thin ( 8 cups packed)
  • 1 lb red potatoes


In a kettle, cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add the russet potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender. While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth. Stir the purée into the broth mixture, add the chorizo, the kale, the red potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender.

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Wholesale Ordering

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